1^st of August rolls

Instructions

1. Place all the ingredients - starting with the milk - in the food processor and knead for 2-3 minutes. Then increase the speed and knead the dough for about 10-15 minutes at medium speed. Check the dough with the "window test". If the dough is still sticky and tears, continue kneading until it passes the window test.
2. Then remove the dough from the food processor and loosely shape into a ball. Put the dough back into the food processor, cover with a tea towel or cling film and leave to prove at room temperature for 1 hour.
3. After the proofing time, place the dough on a lightly floured work surface and divide into pieces of about 150 g each. Round the dough pieces.
4. Then place a pastry cloth on a baking tray and lightly flour it. Place the dough pieces on it with enough space between them and flatten them slightly by hand. Then brush the dough pieces with a beaten egg.
5. Leave the dough pieces to ferment at room temperature for 30 minutes and then cover and refrigerate for 6-8 hours.
6. After the proofing time, preheat the oven with a baking tray on the bottom shelf of the oven to 200 degrees top/bottom heat.
7. Carefully place the dough pieces on a baking tray lined with baking paper and brush again with beaten egg. Then cut a Swiss cross into the pastries with a serrated knife.
8. Place the dough pieces in the oven preheated to 200°C top/bottom heat and bake for 2-3 minutes. Then pour about 1-2 dl of water into the ovenproof dish for the steam and close the oven door immediately.
9. Tip: Allow the august doughnuts to bake a little before adding the steam. Otherwise, the steam would "wash away" the egg coating. After steaming, bake the August rugrats for about 20-30 minutes until golden brown.