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1
In a saucepan, melt the butter; then stir in the milk.
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2
Heat until warm to the touch (about 110F/43C).
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3
In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture.
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4
Stir and let sit for a few minutes until bubbles form on top of the yeast.
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5
In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, and salt.
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6
Stir in the remaining butter and milk, followed by the yeast mixture.
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7
Work the dough together well with your hands.
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8
Transfer the dough to a flat surface and knead it until smooth and elastic, 3 to 5 minutes.
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9
The dough should feel moist, but if it sticks to your fingers or the countertop, add a little flour.
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10
The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout.
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11
Return the dough to the bowl, cover with a clean tea towel, and place in a draft-free place to rise for about an hour.
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12
Grease a baking sheet or line it with parchment paper or a silicone baking mat.
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13
Divide the dough into 2 equal pieces and carefully shape each piece into a 12-inch- (5-centimeter-) long loaf, about 11/2 inches (4 centimeters) thick.
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14
Place on the baking sheet, cover, and let rise for about 45 minutes.
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15
While the bread is rising, preheat the oven to 450F (230C).
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16
When the loaves have finished rising, bake for 10 to 15 minutes, until they are golden brown.
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17
Remove from the oven and let cool.
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18
Maintain oven temperature.
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19
Using a knife, cut both loaves into 20 equally sized slices.
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20
Place the slices close together on the baking sheet and toast at 450F (230C) until they have a nice golden color, about 5 minutes.
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21
If the baking sheet doesn't fit all the slices, divide them onto two baking sheets.
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22
Both sheets can be baked at the same time, but be sure to switch them from upper to lower levels in the oven halfway through.
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23
Lower the heat to 200F (95C) to dry out the rolls for 20 to 30 minutes.
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24
Turn the oven off and leave the rolls in the oven for 4 to 5 hours more until they are dry, light, and crispy.
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25
If you bake these in the evening, you can also leave them in overnight and take them out in the morning.
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26
Store in an airtight container.
