St. Martin's rolls & Weckmänner

Ingredients for 10 servings:

• 1 kg flour
• 2 cubes of yeast
• 500 ml milk, lukewarm
• 250 g butter, liquid
• 160 g sugar
• 1 pack flavoring (lemon peel)
• 2 eggs (size XL)
• 1 pinch of salt
• 2 egg yolks
• some water, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix yeast with milk. Knead with flour, butter, sugar, lemon zest, eggs, and salt. Let rise until doubled in size. For the St. Martin’s rolls, weigh out 90g of dough and for the Weckmann rolls, 130g. For the St. Martin’s rolls, first form balls, place them on a baking sheet lined with baking paper, and cover with a tea towel. Preheat the oven to 50°C and then turn off. Let the covered tray rise in the closed oven for about 15-20 minutes. Place 1 cup of water in the oven. Then cut “points” into the tops with sharp scissors. To do this, briefly dip the scissors in oil beforehand to prevent the dough from sticking. For the Weckmann rolls, form balls, roll them into a log, and at the same time, for the head, cut off a section with your finger and continue rolling. Place on a baking sheet lined with baking paper and let rest for a while. For the face, press raisin eyes into the dough. For the arms, cut diagonally at the top with a knife. For the legs, cut in the middle from the bottom. Place the arms and legs away from the body. Mix the egg yolk with water and brush the Weckmänner and St. Martin’s rolls with it. Preheat oven to 180°C fan/convection oven. Baking time: – St. Martin’s rolls: 12-13 minutes – Weckmänner: max. 15 minutes. NOTE: Make sure the rolls don’t get too brown.