Coffee break, breakfast, dinner… you can eat them in all occasions. In my home country we called these sweet rolls Buhtle. They are very tender, fluffy, with the fresh aroma of lemon zest. You can fill your rolls with any jam you like, or Nutella ;). We love to eat them warm, straight from the oven. Trust me, you won’t be able to resist them either.
There are couple of tricks to master this dough…
Make sure all your ingredients are at room temperature. Milk should be lukewarm and not hot or it will kill your yeast.
If using dry yeast you need to awaken it in a deciliter of milk, tea spoon of sugar and table spoon of flour. Mix it all together in a small bowl, cover with a cloth and let it rest for 10 min in a warm place. This step is not necessary with the fresh yeast.
I prefer to use butter over margarine. It is important to add butter last, because you do not want it to melt in the dough as it is mixing in the initial steps.
The working environment will always affect the amount of flour you need to use. If it is a rainy day you will need to add more flour than if it is dry. The best place to proof the dough is at room temperature and not near a heat source. If you proof your dough too quickly, you will run the risk of having your bread smell and taste like yeast or alcohol.
If following the steps bellow you should get a perfect dough. It is not a difficult process, but take the time to rest your dough. The results will be beautiful.
Makes12 rolls
TimeResting: 1 h 30 minBaking: 30 min
Ingredients
- 20 g fresh yeast
- 500 g flour
- 200 ml milk
- 2 eggs
- 100 g sugar
- pinch of salt
- zest of 1 lemon
- 2 eggs
- 100 g butter
- jam, Nutella or whatever you wish to fill rolls with
- powdered sugar
1
Crumble the yeast in a small bowl, pour in 50 ml lukewarm milk and dissolve with a whisk.
- 20 g fresh yeast
- 50 ml milk
2
Mix eggs and milk in a glass.
- 150 ml milk
- 2 eggs
3
Put all of the dry ingredients together in the bowl. Mix them together and add your yeast-milk mixture. Use mixer to combine all the ingredients. While the mixer is running slowly add milk with eggs. Add lemon zest.
- 500 g flour
- 100 g sugar
- pinch of salt
- zest of 1 lemon
4
Let this beat for a few minutes, and then add the butter a little at a time until well incorporated.
- 100 g butter
5
Cover the dough with the damp cloth. Let it rest at the room temperature until it doubles in size, around 1 hour. After the first proof, gently deflate and re-knead the dough to redistribute the yeast. You can weight your dough at this point to make even sized rolls.
6
Divide the dough into even sized parts. I usually make 90 g rolls. Form the balls and make a little well in the center of each peace of dough. Fill each one with about one teaspoon of filling. Make sure to seal them well so the filling does not run out. Place rolls closely in a greased pan, seam side down. Cover the pan with a damp cloth and let it rest for half to an hour more.
7
When the rolls have proofed brush them with the egg yolk and place them in a cold oven. Bake them at 160° degrees for half an hour. Let them cool for a short while, or until you can’t resist. Dust with powdered sugar and enjoy 🙂
