Semi-Sweet Dessert Rolls

1. 1

   Warm the milk and add the yeast and the malt to be dissolved. Let it rest for 10 minutes.

2. 2

   In the meantime, sift the two types of flour together, place the mixture in a bowl and gradually add the milk to be incorporated. Add the sugar, salt, and egg yolks, one at a time, and the lard.

3. 3

   Knead well by hand, with a mixer, or in the bread machine, and let the dough rise for approximately 40 minutes.

4. 4

   Place the dough in a bowl, cover with plastic wrap, and refrigerate for 4 hours.

5. 5

   Remove the dough from the refrigerator and let it rest at room temperature for 1 hour.

6. 6

   Punch down the dough lightly, and without overworking it, cut it into pieces weighing 35 grams each. Shape each piece into a roll, place the rolls on a baking sheet lined with wax paper.

7. 7

   Brush the rolls with beaten egg and let them rise for 1 hour.

8. 8

   Preheat the oven to 180C.

9. 9

   Brush the rolls again with the beaten egg and bake for approximately 25 minutes.

10. 10

    Remove the rolls from the oven and serve.

* Per serving · 4 servings · Values may vary.

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