Put the flour in a bowl. Make a depression in the middle and crumble the yeast into it. Sprinkle sugar over it. Warm the milk lukewarm and pour half of it to the yeast and whisk lightly. Cover and leave to rise in a warm place for about 15 minutes.
Add fat to the remaining milk and melt. Add an egg and salt and mix everything. Add the liquid to the yeast pre-dough and knead everything into a sliced dough. Cover the dough and let it rise for another 20-30 minutes. Knead the yeast dough again and form it into two thin rolls on a lightly floured work surface. Cut the dough rolls into about 15 pieces. Make various shapes with your hands (e.g. round or oblong rolls, pretzels, snails, etc.). Put the rolls on 2 baking trays lined with baking paper. Whisk the rest of the egg, brush the rolls with it and sprinkle sesame, poppy seed, caraway or coarse black pepper as desired.
Cut the dough rolls into about 15 pieces. Make various shapes with your hands (e.g. round or oblong rolls, pretzels, snails, etc.). Put the rolls on 2 baking trays lined with baking paper. Whisk the rest of the egg, brush the rolls with it and sprinkle sesame, poppy seed, caraway or coarse black pepper as desired. Bake the baking trays one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Serve hot or cold with butter
Waiting time approx. 45 minutes