Danish rolls

Ingredients for 1 servings:

• 450 g flour
• 1 packet of dry yeast
• 250 ml milk
• 1 tsp honey
• 25 g butter
• 1 egg(s)
• 1 pinch of salt
• 125 g butter, for rolling out
• Grains, e.g. sesame

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

puff pastry-like pastry, approx. 8 pieces

Dissolve the dried yeast in milk and then knead with the flour and honey until a smooth dough forms. Gradually add the butter flakes. Add the salt and half the egg and knead on low speed for about 5 minutes. Roll the yeast dough in flour, wrap in plastic wrap, and refrigerate for 30 minutes. Roll the cooled butter in the plastic wrap flat with a rolling pin so that it can later be placed on two-thirds of the rolled out dough. After 30 minutes, roll the dough into a rectangle and place the butter on two-thirds of the dough. Now place the last third without butter into the middle third and do the same with the first third. Continue rolling out the dough larger and fold it a few more times. Then return to the refrigerator for about 30 minutes. Whisk the half egg with the salt and after 30 minutes spread it over the top half of the dough and sprinkle the seeds over it. Now divide them and place them on the lowest rack of the oven at 180 degrees Celsius for about 10-15 minutes, until golden brown. Tip: They’re also great for freezing!