for 16 pieces

Dough

250 g	white flour
250 g	light spelt flour
1 ½ tsp	salt
1 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	milk
60 g	butter, cut into pieces, soft

To glaze

1	egg, beaten

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk, knead for approx. 5 mins. using the dough hook on a hand mixer. Add the butter, knead for approx. 5 mins to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs.

To shape

Divide the dough into 16 portions, shape into buns. Use the handle of a wooden spoon to press down in the middle of the buns and create the characteristic bulges. Place the rolls on two baking trays lined with baking paper, cover and leave to rise at room temperature for approx. 30 mins.

To glaze

Brush the rolls twice with egg.

To bake

Bake each tray for approx. 14 mins. in the centre of an oven preheated to 220°C. Remove the rolls from the oven, leave to cool on a cooling rack.

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