Swiss braided bread rolls

Ingredients for 1 servings:

• 500 g flour (plaited bread flour)
• 275 ml milk
• 75 g butter
• 1 point dry yeast
• 1 tsp salt
• a little coffee cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Variation of the traditional Swiss Sunday bread

Combine the plaited bread flour, dried yeast, and salt in a bowl. Gently warm the milk and butter in a pan, but do not allow it to get hot. Then add the milk and butter to the flour mixture, stir, and knead for about 10-15 minutes, until the dough is nice and smooth. Cover the dough and let it rise at room temperature for about 1-2 hours. Traditionally, you then form a nice plaited bread, but I simply make small, round rolls out of it. Brush the plaited rolls with coffee cream. Let it rise again slightly. Meanwhile, preheat the oven to 200 degrees Celsius. Bake the rolls with fan-assisted oven for about 20 minutes, until they are a nice golden brown. Tip: Zopfmehl is available in most supermarkets in Switzerland, but you can also mix it yourself. It consists of 90% white flour and 10% spelt flour.