Sleep well in a comfortable favorite outfit in front of a well-laid breakfast table and cut the first freshly scented, oven-warm bun. So for many of us the perfect Sunday surely starts. The final icing on the cake? Homemade bread rolls! Particularly tasty: airy milk rolls made from loose yeast dough. Freshly baked a poem and also no comparison to the purchased variant of the baker guarantees. The list of ingredients remains short and clear. Only what is really needed and wanted finds its way into our dough. Baking yourself is not an art at all. Especially not with the right recipe. So what could be better than playing baker yourself for the approaching Easter Sunday and surprising your loved ones with your homemade bun dream for breakfast or brunch?
Recipe for the milk bun:
- 400g wheat flour (type 405)
- 100g wheat flour (type 1050)
- 5g salt
- 4 tablespoons of sugar
- 1 packet of dry yeast
- 450ml milk
- 3 tbsp sunflower oil
- 2 tsp sweet tonka kiss
- Chocolate cream, jam, butter etc. on spread
Preparation:
Mix half of the sugar with the flour, salt and yeast. Then add the milk and oil and mix with the dough hooks to a smooth dough. Now cover with cling film and put in the fridge overnight (10-12h) and let go.
The next day, mix the remaining sugar with Sweet Tonka Kiss. Now preheat the oven to 240 degrees top and bottom heat and then take the dough out of the refrigerator and take 2 tablespoons and separate the dough into approx. 9 pieces of dough. Now sprinkle the surface of the rolls with the sugar-spice mixture and bake them on the baking tray lined with baking paper on the 2nd rack from below for 18-20 minutes. Let cool on a wire rack and spread with butter, chocolate cream, jam or other spread of your choice.
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