Milk Rolls As They Used to Taste

the pre-dough

1. Mix the ingredients (flour – create a hollow – yeast crumbles in – pour in milk) on the work surface. Then knead the dough by hand into a firm dough. At best, let this ripen for 16-20 hours at a minimum temperature of 16-20 degrees. I just put it covered (wrapped in a terry towel) in a corner of the kitchen. If you want to continue working with a food processor later, put the dough immediately in the appropriate mixing bowl.

the main dough

1. Now it goes on 🙂 Take your pre-dough and put the mixing bowl in the food processor as a helper. Add the ingredients mentioned for the main dough (except for the sugar and butter) and knead for at least 3 minutes on the lowest setting and then for 5 minutes on the second setting to form a firm dough. Now add the butter in chunks and knead for about 3 minutes on the second setting, then add the sugar and work in for 2 minutes at the same speed.
2. Now store the dough again for 12 hours but now at 6 degrees (vegetable compartment) in the refrigerator.
3. It goes on 🙂 Get the dough out of the cold mixing bowl (that’s what I think is called ejecting) and cover with a kitchen towel and let it acclimate for 2 hours at 25-30 degrees. Here you are welcome to use the oven – because then it is very jagged 🙂
4. Now that the dough has literally relaxed 🙂 start pricking your dough pieces with a spatula. Place them on 2 baking sheets – either silicone mats or baking paper. A good portion of dough is about 60 grams and the amount of dough is about 20-22 pieces. Shape the dough pieces into their desired final shape after resting for 5-10 minutes.
5. Now the dough pieces are smeared with the egg-milk mixture and (I promise) for the last time for 60 minutes at 25-30 degrees without a cover to let rise in e.g. placed in the oven. Then they are coated again (please be careful not to collapse) and heat the oven to 190 degrees Celsius and let the rolls bake for 25 minutes. Halfway through the baking time, pour some water on the bottom of the oven so that some steam develops. At the end, take the trays out of the oven and take the rolls down immediately so they don’t get any more heat.
6. Puhhhhhhhhhh …… it took a total of about 33 hours before they were finished – aberrrrrrrrr it was absolutely worth it. They taste just as they did years (decades) ago when you were still very happy when you saw such a bun as something special, e.g. served for breakfast on holidays.
7. So that this workload is ultimately worthwhile – always bake and freeze a large amount. Thawed, they taste like freshly baked.

Sweet greetings from “Grandma Spoon” aka Biggi ♥