Mix flour, dried yeast and salt in a bowl. Add egg, apple cabbage and lemon peel. Melt the fat in a saucepan, add cold milk and pour the lukewarm mixture into the flour as well. Knead with the dough hook of the hand mixer for about 3 minutes. Continue kneading briefly with your hands. Cover and leave to rise in a warm place for about 1 hour. Knead trail mix under the dough.
Form into a long roll and cut into approx. 14 pieces. Form round rolls with floured hands and distribute on 2 baking trays lined with baking paper. Leave to rise for another 15-20 minutes. Spread the rolls with milk or cream. Bake one after the other in a preheated oven at (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Then switch the temperature down to (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the rolls for another 10-15 minutes. Let them cool down
waiting time approx. 1 1/4 hours