Breakfast Rolls, Brötchen

Ingredients

4 cups flour

2 tsp salt

2 1/2 tsp dried yeast

2 tbsp unsalted butter

350 ml milk

2 tbsp milk

20 g poppy seeds (optional)

Preparation

Mix flour, salt and yeast in a bowl.

Add butter at room temperature and crumble it into the flour mix.

Slowly add the lukewarm milk to the mix while kneading it to a soft dough.

Knead the dough for about 10 min, on a lightly floured working surface.

Cut the dough into 8 - 12 pieces of same amounts.

Form small rolls and place on a tray with baking paper (or floured if you have no baking paper).

Cover with a clean dish towel and proof until doubled in size, for about 1 hour.

Preheat oven at 450 F (230º C).

After the dough has risen to approximately it's double volume, with a sharp knife cut a slash on each of them.

Use a clean, soft pastry brush to apply some milk for the glaze.

Sprinkle with poppy seeds, sesame seeds, or coarse salt.

Bake in preheated oven for 12 - 15 min, till the rolls are golden brown.

Cool on a wire rack.