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Dissolve yeast in ¼ cup lukewarm water with 1 teaspoon sugar. Stir until dissolved. Let stand for 10 to 15 minutes.Heat milk butter to lukewarm and add rest of sugar and salt. Stir until dissolved. Reserve.Place half of flour in a bowl, pour the yeast preparation and stir. Add milk mixture and combine well.
Gradually add yolks. Continue stirring vigorously until everything is combined.Turn dough onto a floured surface and knead using the heels of the hands, lightly floured, during 10 to 15 minutes.. Place dough in a bowl and cover dough with a cloth and let stand for 2 hours until dough doubles in bulk.
Punch dough in the middle to eliminate air and turn again to a floured surface. Continue kneading and add necessary flour until dough doesn’t stick to hands. Dough must be soft.
Form dough into small balls and place in a lightly greased pan.
Combine eggs with milk and glaze rolls with this mixture. Let rise until almost doubled.
Bake in hot oven 400°F (230°C) for 15 to 20 minutes or until golden.
Yields: approximately 50 rolls
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