I make this simple recipe once a week! Soft and delicious, Perfect for breakfast
Ingredients:
For the Rolls:
1 egg
150 ml warm milk
7g dry yeast
2 tablespoons sugar
2 tablespoons sunflower oil
8g vanilla sugar
420g flour
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon baking powder
For the Cream:
150 ml milk
2 tablespoons sugar
2 tablespoons corn starch
Egg yolk
8g vanilla sugar
For Topping:
Egg yolk
Chocolate chips
Method:
- In a bowl, whisk together the egg, warm milk, dry yeast, sugar, sunflower oil, and vanilla sugar until well combined.
- Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until a dough forms.
- Knead the dough on a floured surface until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size (about 1 hour).
- While the dough is rising, prepare the cream. In a saucepan, combine milk, sugar, corn starch, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla sugar. Let the cream cool.
- Preheat your oven to 180°C (350°F). Grease a baking tray or line it with parchment paper.
- Punch down the risen dough and divide it into equal portions. Shape each portion into a ball and place them on the prepared baking tray.
- Brush the rolls with beaten egg yolk and sprinkle chocolate chips on top.
- Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
- Remove from the oven and let the rolls cool slightly before serving. Serve with the prepared cream.
- Enjoy your soft and delicious breakfast rolls with a creamy topping!