Yeast Rolls with Caraway Seeds

Yeast Rolls with Caraway Seeds
1 hr 50 min.


for 15 pieces piece
150 grams Lard
150 grams Pastry flour
½ cube Yeast (about 20 g)
3 tablespoons Milk
2 tablespoons Whipping cream
1 Egg
1 tablespoon Wine
1 teaspoon Salt
1 teaspoon Caraway
Egg yolk (for brushing)
Pastry flour (for dusting)
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Preparation steps

Step 1/3

Crumble yeast into lukewarm milk and let stand until dissolved. Chop lard very finely with a sharp knife. Sift flour into a bowl and mix in lard pieces, egg, sour cream, caraway seeds, salt, wine and yeast milk and stir into a smooth, firm dough. 

Step 2/3

Place dough on a lightly floured work surface and knead with hands and roll out several times and knead again. Cover dough and let rise for about 30 minutes in a warm, draft-free place. On a floured surface, roll out into a layer about 2-3 cm (approximately 3/4 inches) and cut out circles with a cookie cutter or pastry ring, about 4 cm (approximately 1 inch) diameter. Place on a baking sheet lined with parchment paper and let rise for about 30 minutes. Preheat oven to 210°C (approximately 400°F) .

Step 3/3

In a small bowl, whisk egg yolk with a few drops of water and brush over top of dough. With a sharp knife, make shallow cuts crosswise across surface and bake about 15-20 minutes at 210°C (approximately 400°F) in preheated oven.