INSTRUCTIONS
1. Form a crown with the flour. In the center add salt, sugar, yeast, milk and water, little by little. Dissolve and knead.
2. Add the ointment butter and continue to knead until you obtain a smooth and tender brioche.
3. Leave to stand for 15 minutes.
4. Cut rolls of 30 gr each and shape them, let them rest on a buttered baking sheet until they double in volume, brush with beaten egg, bake for 10 to 15 minutes in a preheated oven at 200 degrees.
5. A few minutes before the end of cooking, remove, brush again with egg and return to oven until done! About 50 come out
Advertisement:
Thanks for your SHARES!
My Granddaddy’s Favorite German Potato Pancakes Recipe
Green Chile Chicken- Stuffed Spaghetti Squash
Loaded Baked Potato & Chicken Casserole
After tasting this, I’m never having potatoes any other way again!
Smart Ways to Use Garlic Peels: Why They’re Like Hidden Treasures
White Texas Sheet Cake
Indulge in Decadence: The German Chocolate Cheesecake Recipe
Carrot Cake Cookies
Discover the Magic of Egg Roll in a Bowl: A Low-Carb Take on a Classic!