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1
In the winter, heat up the milk to about body temperature before using.
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2
In the summer use cold milk.
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3
If you're working in an air conditioned room, warm up the milk as you would in the winter.
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4
Leave it up to your bread machine up to the end of the 1st rising.
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5
Divide into any size you like, and cover with a tightly wrung out moistened kitchen towel or plastic wrap.
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6
Leave to rest for 10 to 15 minutes.
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7
Press down lightly on each dough ball to deflate, and form them into any shape you like.
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8
If it looks like shaping the dough is going to take some time, start working on it after letting the dough rest for 10 minutes.
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9
Leave it to rise (2nd rising) at 35C for 20 to 30 minutes.
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10
Preheat the oven to 230C.
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11
Let the dough rise to double its original size, keeping in mind the time it takes to preheat the oven.
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12
Brush with egg white or finish the tops in any way you like.
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13
Lower the oven temperature to 210C and bake for 10 minutes.
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14
To form a roll: Press down on the dough lightly to deflate, and roll out with a rolling pin into a rough teardrop shape.
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15
Roll the dough up from the long side, and pinch the seam tightly closed.
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16
Roll the dough gently so that one end is thinner than the other to blend in the seam, until the dough is about 20 cm long.
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17
With the seam side up.
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18
roll the dough out into a 30 cm long spatula shape.
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19
Roll it up from the top, and pinch closed securely.
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20
Place the rolls on a baking sheet with the seam sides down, and leave to rise again (2nd rising) for 20 to 30 minutes.
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21
Brush thinly with beaten egg, lower the oven temperature from 230C to 210C, an bake for 10 minutes.
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22
With 2 minutes of baking time, turn the baking sheets to ensure the rolls bake evenly.
