Bread roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm 250 ml milk lukewarm and mix with sugar and yeast. Let stand for about 5 minutes

2. 2

   Mix flour and salt in a bowl. Add butter in small pieces and knead crumbly with your fingers. Add yeast milk and knead everything into a smooth dough. If necessary add 1-2 tablespoons of milk. Cover and leave to rise in a warm place for about 1 hour

3. 3

   Briefly knead the dough on a lightly floured work surface, form into a roll and cut into approx. 16 pieces of the same size (40-50 g each). Form a 21-22 cm long thin roll from each piece with moistened hands and screw it in to a snail. Whip the end under the roll and press it well

4. 4

   Spread the rolls on 2 baking trays (32 x 39 cm) lined with baking paper and leave to rise in a warm place for about 15 minutes. Mix egg yolk and 1-2 teaspoons of milk, brush the rolls with it and dust with flour. Bake in a preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Cool down on a cake rack. Tastes best freshly baked and still slightly lukewarm

5. 5

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
130 kcal

CARBS
21 g

FATS
3 g

PROTEINS
4 g