Milchbrotchen

Instructions

1. In a small bowl, sprinkle the yeast over the warm milk and add 1 tablespoon of sugar. Let it sit for about 5 minutes until foamy.

2. In a large mixing bowl, whisk together the melted butter, egg, remaining sugar, and salt. Pour in the yeast-milk mixture and stir to combine.

3. Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.

4. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.

5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours or until doubled in size.

6. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on the prepared baking sheet, leaving some space between each roll.

8. Cover the rolls with a kitchen towel and let them rise for an additional 30-45 minutes, or until puffed up.

9. In a small bowl, whisk the egg yolk with a tablespoon of water to make the egg wash. Gently brush the tops of the rolls with the egg wash and sprinkle with coarse sugar for a sweet crunch.

10. Bake the Milchbrotchen in the preheated oven for 15-18 minutes or until they are beautifully golden brown and sound hollow when tapped on the bottom.

11. Remove from the oven and transfer the rolls to a wire rack to cool slightly. Enjoy warm or at room temperature with butter, jam, or your favorite spread.