Yeast Rolls with Caraway Seeds
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.
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) .
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.