Rolls
(6 rolls)
| Knead 250 grams of flour, 140 millilitres of warm water and 10 grams of yeast in 5 minutes into a yeast sponge, cover it with a towel and let it prove for 30 minutes. |  |
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Knead 125 grams of flour, 5 grams of salt, 10 grams of sugar and 5 grams of butter into the dough in 10 minutes, cover it with a towel and let it prove for additional 30 minutes. |
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| Form six bread rolls and place them on a oven tray, cover them with a towel and let them prove for 15 minutes. |  |
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Cut a cross in each roll, sprinkle them with one tablespoon of milk, cover them with plastic wrap and let them prove for at least 30 minutes (or over night). Sprinkle the rolls with water and bake them for 20 minutes at 180 degrees Celsius. |