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Glass 250 ml
Tray 20x30 cm
Ingredients:
1 and 1/3 cups of warm milk
1 package of dry yeast (7g)
Mix for a while
4 yolks
60 g warm melted butter
4 tablespoons of sugar
500 g of wheat flour type 480-500
pinch of salt
Attach the dough hook and knead just enough so that no flour is visible
Sprinkle lightly with flour. Cover with a clean towel and set aside in a warm place for an hour
Sprinkle the board and place the dough on it
Sprinkle flour on top of the dough but do not knead it into the dough, this will make the rolls soft and fluffy.
Divide the dough into 12 equal parts, mine is approximately 80 g
The dough is sticky, but it has to be that way
Form the rolls, then place them on a baking tray lined with baking paper at regular intervals. The dough is very sticky, but it has to be like that, thanks to which the rolls will be fluffy and not hard and dense.
Cover with a towel and set aside to rise again for 1 hour.
Sprinkle the risen rolls with wheat flour. Then put in the oven preheated to 170 degrees, 2nd shelf from the bottom and bake for about 22-25 minutes. If they start to brown too quickly, cover them with baking paper
I love it still warm with butter and raspberry jam
Music: You Tube Library - Two Hearts - TrackTribe