Add the milk to the pre-dough. Keep around 50 ml of it and only add it if the dough seems too dry. Put in the flour, malt and salt. I kneaded with the machine for 8 minutes, and then I had a wonderfully stretchy dough.
Place on the lightly floured work surface and knead briefly. Cover the dough and let it rest for at least 20 minutes up to 1 hour. Cut off dough pieces to 100gr and grind round.
Let relax for another 20 minutes. Then roll the rolls into their elongated shape and place on the baking sheet. If you would like to have breakfast rolls, you can now put the dough pieces in the refrigerator overnight and bake them the next morning.
If that is not the plan, the rolls are cut after the rest and placed in the oven preheated to 230 ° C top / bottom heat. Brush with water beforehand and generate plenty of steam in the oven. Bake with steam for 20-25 minutes. When the desired color is reached, open the oven door and let off the steam and brown a little for the last 3 minutes. The oven can also be switched off for this.
Take out, brush with water and let cool.