Milk roll anno 1913

This recipe for milk rolls comes from the cookbook by Margarethe and Fanny Wehrfritz, Die Küche im Deutschen Bürgerhause, which was published in Wiesbaden by Heinrich Staadt in the third edition in 1913. Originally, the two ladies had written the cookbook for the pupils of their domestic boarding school and now wanted to make it accessible to a wider public. These milk rolls are easy to prepare and taste great.

Duration: 1 hour (plus overnight rest)

Amount: 12 rolls


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For the dough:

1 kilogram wheat flour (type 550)

1/2 litre milk

2 sachets of dry yeast, 7 grams each

10 grams of salt

For the coating:

1 egg

A little water


1. The night before, put half the flour in a bowl and mix with the milk to make a smooth dough.

2. In a cup, mix the yeast with a tablespoon of milk.

3. Stir the yeast mixture into the pre-dough.

4. Cover the dough mixture and let it rise overnight at room temperature.

5. The next morning, add the salt and the rest of the flour.

6. Knead the mixture vigorously, repeatedly tossing it up and down.

7. As soon as the dough comes away easily, shape it into small, round balls with a smooth surface using flour-dusted hands.

8. Place the buns on a baking tray dusted with flour and allow to rise.

9. Then make a cut in the centre of the bun.

10. Brush the pastry with an egg mixed in some water and bake at 180-200° C on the middle shelf for 25-30 minutes until they are light yellow.

Tip: If you want to vary the rolls, you can add a few slices of butter and 1-2 tablespoons of sugar before kneading the dough.

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