The smell that fills your nose when you pull a sheet of freshly baked, still hot rolls out of the oven… cannot be put into words. Just the warmth that soaks into the air, the sweet trace of butter and the soft lemony echo, as if the dough itself is smiling.
And it is this simple, homely magic that is the reason why you will return to the recipe again and again.
Why you’ll love these rolls
they have a soft, almost fluffy texture
thanks to a little rum and lemon zest, they smell like they came from a good pastry shop
they are surprisingly quick to make and can be eaten without anything
they work as a sweet spot for coffee, but also as a breakfast for the weekend table
ingredients
250 g plain flour
110 g lukewarm milk
20 g fresh yeast
35 g sugar
2 egg yolks
grated peel of a chemically untreated lemon (approx. 2 teaspoons)
1 teaspoon rum
35 g softened butter
coarse sugar (crystal or pearl sugar) for sprinkling
Procedure: from the dough to the first bite
- Preparing the dough
Stir the yeast in the milk.
In another bowl, combine the sugar, rum and one and a half egg yolks.
Mix the flour with the lemon zest.
Combine everything and add the butter.
Knead until you have a smooth, elastic dough. - Proving
Let the dough rest for 30 minutes.
Knead again and let it rise for another hour – it will slowly gain its fluffiness. - Shaping the rolls
Roll the dough into a 20 × 60 cm rectangle.
Divide into 5 smaller rectangles, cut each diagonally to create triangles.
Lightly score each triangle on the wide side, fold the edges inwards and roll up.
Shape the rolls and let rise for another 20 minutes. - Baking
Mix the remaining egg yolk with a drop of milk and brush the rolls.
Sprinkle with coarse sugar.
Bake at 200 °C for 8–10 minutes, until the surface is lightly golden.
Tips that come in handy
if you want softer rolls, cover them with a cotton cloth after baking
for a more fragrant taste, you can also add a pinch of vanilla
if you like a crispier surface, you can put a small bowl of hot water in the oven at the beginning of baking
Why it’s worth baking them at home
A homemade roll is not just a pastry. It’s a small, warm event. When you put them on the table, everyone stops for a moment. And the first bite – still warm, buttery – is already a small holiday that needs no excuse or occasion.
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