For the milk rolls, make a yeast dough and let it rise. Knead the dough again and form a ball.
Divide the ball into 8 equal pieces. Knead each piece again and shape into an oblong roll. Place on a greased baking sheet or possibly one lined with baking paper.
Cover with a damp tea towel and let rise for 30 minutes. Brush the rolls with egg yolk and with scissors score each piece 3 times crosswise to make peaks.
Place the rolls in the oven preheated to 200 °C for 50 minutes. After 40 minutes, turn the rolls over so that the bottom is also browned. Leave the milk rolls to cool on a wire rack.
Preparation Tip:
Instead of raisins, chocolate drops in particular are a delicious alternative in the milk rolls.
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