Milk rolls



500 g Mix B - Bread-Mix
7 g salt
70 g brown sugar
70 g sugar
10 g vanilla sugar
21 g fresh yeast
10 g dry yeast
2 egg yolks
60 g soft butter
450 ml (32°C) lukewarm milk
grated lemon peel
lemon flavour


  • Dissolve the yeast in lukewarm milk, then stir in the egg yolks.
  • Add the butter and all the dry ingredients, then add a few drops lemon flavor or a little grated lemon peel.
  • Knead well to obtain a smooth, dense mass at medium speed.
  • Let rest the dough for about 45 - 60 minutes in a warm place, covered with a cloth.
  • Preheat the oven to 170°C circulating air and place an empty fireproof mold at the bottom and heat up.
  • Knead the dough on a floured working surface and create a smooth, round ball. Not too tight, otherwise you'll damage the structure.
  • Shape the dough into bread rolls and let them sit for 30 - 40 minutes.
  • After 15 minutes, wipe them with a egg-milk-salt mixture.
  • Pour 100 ml of water into the fireproof form in the preheated oven.
  • Bake the rolls for 20 to 22 minutes, depending on their size.
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