Milk bread rolls

Instructions

1. Mix the milk and yeast and leave to rise for ~10 minutes to proof.
2. Place all the ingredients except the butter in a mixing bowl. Knead until homogeneous and leave to rest for 15 minutes.
3. After 15 minutes, knead the dough until the window test.
4. Add the butter piece by piece and knead until a homogeneous, smooth dough is formed.
5. Round the dough and leave to proof for 1 hour.
6. Turn the dough out onto a lightly floured work surface, flatten and divide into 16 dough pieces of ~40 g each.
7. Round the dough pieces and leave to relax for 15 minutes, covered with cling film.
8. Round the dough pieces once more and place them in a rectangular baking tin, spreading them out evenly with a gap of approx. 3 cm.
9. Leave to proof for 1 hour. Towards the end, preheat the oven to 180 degrees top/bottom heat.
10. Glaze with milk.
11. Bake for 15-20 minutes until golden brown.
12. Glaze with melted butter and leave to cool.