Preparation
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1Heat 200 ml milk to lukewarm. Pour 50 ml lukewarm milk into a bowl, crumble in the yeast and stir until smooth. Mix the flour, cologne flakes, sugar and salt in a bowl and make a well in the middle. Pour yeast milk into the middle and mix with a little flour from the edge. Cover and let rise for about 15 minutes.
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2Add eggs, butter and remaining milk and knead into a smooth dough. Cover and let the yeast dough rise in a warm place for about 1 hour. Knead the yeast dough briefly on a floured work surface and divide into 12 pieces. Form pieces of dough into small round buns. Place the rolls close together on a baking tray lined with baking paper and let them rise covered for another 30 minutes.
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3Whisk the egg yolk with 2 tablespoons of milk, brush on the rolls and bake in the preheated oven until golden brown. Serve with jam and butter.
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4The milk rolls taste particularly good with butter and jam.
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5Top/bottom heat: 200 °C Circulating air: 180°C Baking time: 13-15 minutes Preparation time: approx. 25 minutes (without waiting time)
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 12 pieces:
200 ml
Milk
1 Dice
Yeast
350 G
Flour
150 G
Kölln organic oat flakes tender
70 G
Sugar
one prize
Salt
2 EL
Milk
2
egg
100 G
softened butter
1
egg yolk
something for the work surface
Flour
