Milk Rolls

Steps

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1. 1
   Crumble fresh yeast into the warm milk, add some sugar, and stir until the yeast dissolves and creates a light foam similar to cappuccino foam.
   ≈0:56
2. 2
   Pour the yeast-milk mixture into a mixing bowl with flour, add softened butter, vanilla sugar, remaining sugar, egg yolk, and salt. Optionally add a small amount of baker's spice blend (containing anise, coriander, fennel, and caraway).
   ≈1:25
3. 3
   Use an electric mixer to knead the dough for about 5 minutes until smooth and even, with the dough and bowl sides clean and smooth.
   ≈2:29
4. 4
   Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 45 minutes until doubled in volume.
   ≈3:02
5. 5
   Remove the risen dough and gently punch it down to release gas. Use a dough scraper to divide the dough in half, then portion it so it can be evenly divided into 5 rolls.
   ≈3:16
6. 6
   Take each piece of dough, place it in the palm of one hand, and use the fingers of the other hand like a claw to rotate around it 15-20 times, creating a smooth round roll with a swirl at the bottom.
   ≈3:59
7. 7
   Place the shaped rolls on a buttered baking sheet with slight spacing between them. Cover with cloth and let them rise for another 15 minutes.
   ≈5:08
8. 8
   After 15 minutes, lightly brush the top of each roll with milk to achieve a golden color and shine during baking.
   ≈5:24
9. 9
   Preheat the oven to 175°C (175°F with both upper and lower heat) and bake the rolls on the middle rack for about 20 minutes until golden brown.
   ≈5:50
10. 10
    Once baked, immediately brush the warm rolls with butter for added shine and richness.
    ≈6:19