Breakfast Rolls

Sift the flour together with the sugar and salt in a bowl. Make a well in the center and add the fresh yeast, egg yolks, and egg whites.

Gradually add milk while mixing until you achieve a dough that pulls away from the sides of the bowl.

Transfer the dough to a floured work surface and knead it until it becomes smooth, elastic, and no longer sticks to your hands. Add a little more flour if necessary, but avoid making the dough too stiff.

Let the dough rest in a clean bowl covered with a cloth until it doubles in size.

Once the dough has risen, remove it from the bowl and knead it slightly. Shape the dough into a roll and cut it into portions to form medium-sized rolls.

Place the rolls on a buttered baking sheet and make a small cut on the surface of each roll using a sharp knife.

Allow the rolls to rise again for about 30 minutes so they become light and fluffy.

Preheat the oven to 150°C (300°F). Bake the rolls for about 20 minutes, or until they are golden brown.

Before removing them from the oven, brush them with a bit of melted butter and leave them in the oven for one more minute to give them a shiny finish.