Birzel

Ingredients for 4 servings:

• 500 g flour
• 1 pinch(s) of sugar
• 200 ml milk
• 1 cube of yeast, fresh
• 3 eggs (room temperature)
• 30 g butter, soft (room temperature)
• 1 tsp salt
• 1 tbsp butter for spreading

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Bohemian side dish, goes well with all kinds of roasts

Put the flour in a mixing bowl and make a well for the yeast. First, make the starter dough. Crumble the yeast and add it to the well. Sprinkle a pinch of sugar over the yeast, fill the well with a little lukewarm milk, and use it to dissolve the yeast. Dust the starter dough with a little more flour and let it rise for about 10 minutes, until it bubbles. Mix the contents of the bowl with a wooden spoon, then add the eggs, salt, and butter. Knead into the dough with the rest of the lukewarm milk. Let the dough rise for about 40 minutes, until it has roughly doubled in size. Preheat the oven to 100°C (212°F). Shape the dough into 12 flat rolls and let it rise for another 5 minutes. Place the rolls on the baking sheet and brush with melted butter. Bake at 175°C (top/bottom heat) for about 30 minutes. Brush the rolls with butter again after 15 minutes. This Bohemian side dish goes well with all kinds of roasts.