Yeast rolls with dates, cranberries and sesame

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 250 ml milk, lukewarm
• ½ cube of fresh yeast
• 60 g butter, room temperature
• 40 g honey
• 100 g soft dates without seeds
• 100 g cranberries (soft fruits)
• 1 tbsp black sesame seeds
• 1 pinch of salt
• 2 medium-sized egg yolks
• 2 tbsp cream
• some sesame seeds, light, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 2 hours 23 minutes

very fine Sunday rolls

Cut the dates into smaller cubes. Dissolve the yeast in the warm milk. Sift the flour. Mix in the dates, cranberries, salt, and black sesame seeds. Add the yeast milk, honey, and butter to the flour mixture and knead into a yeast dough. Let the dough rise until it has roughly doubled in size. Cut off 16 equal pieces of dough, shape them into small rolls, and place them on a baking sheet lined with parchment paper. Cover the rolls and let them rise for another hour. Mix the egg yolk and cream. Brush the rolls with this mixture and sprinkle with light sesame seeds. Preheat the oven to 200°C (top/bottom heat) and bake the rolls for about 20-23 minutes. Let the rolls cool on a wire rack. The finished rolls can be easily frozen beforehand for baking in the morning.