Low German two-back

Ingredients for 1 servings:

• 1 liter milk, room temperature
• 1 cube of fresh yeast, approx. 42 g
• 2 tsp, leveled salt
• 150 g butter, soft
• 100 ml oil
• 1.7 kg flour

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 25 minutes

Twoiback, tweuback, tweeback, twoback

Heat 200 ml of milk in the microwave until lukewarm and pour into a large bowl. Crumble in the yeast. Add salt and stir until the yeast has dissolved. Add the butter, oil, and 1.6 kg of flour and knead into a smooth dough. Gradually add flour until the dough no longer sticks to your hands (I used about 100 g). Cover the dough with a clean towel and let it rise in a warm place for one hour. The dough will triple in size. Depending on the size of the bowl, you may need to divide it between two bowls. Form the dough into the typical double-decker rolls. To do this, take half of the dough in your hand and, using your index finger and thumb, pinch off some dough and place it on a baking sheet lined with parchment paper, leaving space between them. These will be the bottoms of the double-decker rolls. Then pinch off slightly smaller balls and place them on top of the larger ones. Press the tops down slightly with your finger to ensure they stay upright and don’t fall over during baking. Let the rolls rise for about 20 minutes. The longer you wait, the larger they will become. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes on the middle rack until golden brown.