30 Gram Yeast
3 Deciliter Milk 1 Teaspoon salt

Warm up the milk with the butter, at a low temperature. Maybe cool it a little, (remember it should be less than 40°C when mixed with the yeast). Crumble the yeast into the kneading trough. With the sugar.
When the butter has melted, pour it to the kneading trough.
Stir it with a wooden spoon till all is dissolved. Now sieve the flour into the trough, but hold back about 100 Gram. Stir it well with the wooden spoon and when all is worked in, add a little more and start using your hand, for kneading. Add the salt with the flour. When all flour is worked in, it might still be a little sticky, but don’t add more (too much) flour. You shall have a nice ball. Now put it to the side, covered, and let it rest for 30 minutes. Now flip it out on a table dusted with wheat flour. Cut the dough ball into two equal pieces. Take one at the time and roll it out to a long roll. Then, when at even thickness, cut the roll at halve length . And keep doing that so you end up with 8 pieces of dough. Roll each piece into a ball and press it a little so you have a round, but flat ball. Put them on a sheet of baking paper, on the tray that came with your oven. Do the same with the other roll of dough. You will end up having 16 rolls on the tray. Now cover them, and let them rest for 20 minutes, while you heat up the oven to 200°C.
Then brush the dough balls with milk or beaten egg. You can then sprinkle them with poppy seeds. And now finally you can put the tray in the oven. Bake it for about 12 minutes. Take them out and put them on a grill to cool off.

Now you have some really delicious rolls. Super with cheese, or just some butter. And then, next day, they are still, surprisingly good.

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