INSTRUCTIONS
1. Form a crown with the flour. In the center add salt, sugar, yeast, milk and water, little by little. Dissolve and knead.
2. Add the ointment butter and continue to knead until you obtain a smooth and tender brioche.
3. Leave to stand for 15 minutes.
4. Cut rolls of 30 gr each and shape them, let them rest on a buttered baking sheet until they double in volume, brush with beaten egg, bake for 10 to 15 minutes in a preheated oven at 200 degrees.
5. A few minutes before the end of cooking, remove, brush again with egg and return to oven until done! About 50 come out
MEXICAN CASSEROLE
New York Times Cake Recipe: A Timeless Classic
I take herring, lavash and prepare an incredibly tasty roll for just a few cents! The first thing that will fly on the holiday table (tasty and simple)
GARLIC BUTTER SEAFOOD BOIL
Hands down, when we are in a party mood, this is the only drink we’re having!
My family just couldn’t get enough of it! Next time, I’m making twice as much!
