Fluffiest milk rolls
Fluffy milk rolls are the epitome of comfort and indulgence, boasting a pillowy softness that melts in your mouth with each delectable bite.
INGREDIENTS
FOR THE CASTING DISH (APPROX. 30 X 20 CM)
A little fat
250 ml milk
100 g butter or margarine
500 g wheat flour
1 pack Dr. Oetker dry baking yeast
50 g sugar
1 pack Dr. Oetker Bourbon vanilla sugar
2 pinches of salt
1 egg white (size M)
FOR BRUSHING
1 egg yolk (size M)
1 tbsp milk
PREPARATION
1. Preparation
Heat the milk and melt the butter or margarine in it. Grease the casserole dish.
2. Prepare the yeast dough for milk rolls
Put the flour in a mixing bowl and mix carefully with the dry baking yeast. Add the remaining ingredients and the warm milk-fat mixture. Mix the ingredients briefly with a mixer (dough hook) on the lowest setting, then on the highest setting for about 5 minutes to form a smooth dough. Cover the milk roll dough and let it rise until it has visibly increased in size.
3. Form the milk roll
Lightly sprinkle the dough with flour, remove it from the bowl and knead it again briefly on a lightly floured work surface. Form the dough into a roll and cut it into about 12 equal-sized pieces. Form the pieces into balls, place them in the baking dish with the seam facing down, not too close together, and leave to rise in a warm place for another 20 minutes.
Preheat the oven.
Top and bottom heat: about 180 °C
Hot air: about 160 °C
4. Bake the milk roll
Mix the egg yolk with the milk. Brush the milk rolls with the egg yolk and milk. Put the casserole dish with the milk rolls on the rack in the oven.
