North German currant rolls or hot rolls

Ingredients for 12 servings:

• 500 g flour
• 1 packet of yeast (dry yeast)
• 50 g sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch of cardamom
• 1 tsp lemon(s) – peel (untreated!), grated
• 250 ml milk, lukewarm
• 100 g butter, soft
• 100 g currants

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the flour with the yeast, sugar, salt, cinnamon, cardamom, and lemon zest. Add the milk, butter, and egg. Knead the dough for 5 minutes (e.g., using the dough hook on a mixer). Wash the currants in hot water, dry them, and stir them into the dough. Sprinkle the yeast dough with a little flour and let it rise in a warm place for 45 minutes. Briefly knead the dough with floured hands and shape it into a log. Cut the log into 12 equal pieces and form rolls. Place the rolls on a greased or parchment-lined baking sheet, cover, and let rise for another 15 minutes. Preheat the oven to 200°C (400°F). Brush the rolls with a little milk and bake in the middle rack of the oven for 20 minutes until golden brown. In northern Germany, currant rolls are often cut two-thirds in half and filled with whipped cream like cream puffs. They also taste great as breakfast rolls spread with honey, jam, or butter!