Swiss Milk Roll

For the milk rolls, place the malt, flour, sugar, yeast mixture and milk in the bowl of a food processor and knead on low speed for about 3 minutes.

When a compact dough has formed, add the butter in flakes, mix for another 2 minutes. Let the dough rest with the lid closed for 5 minutes, then stir in the salt.

Knead on medium speed for about 3 minutes until you have a smooth, soft but not sticky dough. Place the dough in a large baking bowl sprayed with oil and cover with plastic wrap to keep warm. Let rise for about half an hour.

Preheat the oven to 200 degrees.

Form small rolls from the dough, brush each with the egg yolk-milk mixture and sprinkle with poppy seeds. Bake in the preheated oven in order for about 15-18 minutes until golden brown, sprinkling water twice after 2 minutes at 30 second intervals.

Allow the milk rolls to cool.

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