Rolls (Kiflice)

Procedure

Combine milk, sugar, and yeast. Let it proof for 2 minutes (until risen).

Add flour with salt to the proofed yeast and knead for 5 minutes. Leave covered for 10 minutes.

Knead dough for additional 10 minute and leave it covered for additional 45 minutes.

On oily surface cut dough into 12 balls. Fold each ball two times by streatching it into a strip and folding it onto itself. Form a ball again. Leave for 50 minutes covered with plastic foil and kitchen towel on top.

Roll each ball using rolling pin into a 5 milimeter thick rectangle. Then roll that rectangle into the final roll shape. Spread oil on top of each roll and leave for 30-45 minutes.

Bake in over at 200 °C (395 °F) for 20-25 minutes.

Once done, take from over and use either oil or butter on them. Cover for a while or consume immediatelly.

Ingredients

750 g	Flour
525 mL	Milk (warm)
1½ tbsp	Sugar
10 g	Yeast
10 g	Salt
	Oil