Mini chef
Utensils
baking paper
Baking tray
Bowl
Brush
Measuring cup
Mixer
Oven mitts
Tablespoon
Kitchen scales
Cooking spoon (wooden)
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add. Pour in the milk, mix. Knead the dough 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 rolls. 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
Beat the egg, brush the rolls twice with the egg.
To bake
Bake each tray for approx. 15 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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