INGREDIENTS
2 Eggs (yolks for coating the dough)
1 glass of warm water (200ml)
1 glass of warm Milk (200ml)
1 glass of Oil (125ml)
1 teaspoon of Salt
2 tablespoons of sugar (if you want more sweet, add sugar)
1 tsp. fresh yeast
About 800g of Flour (the texture of the dough should stick slightly to the finger)
125g soft Butter
Bake at 200, until golden.
DIRECTIONS
In a large bowl, combine water and milk. Add salt and sugar. Bring together with a few swift strikes by spatula. Now add the softened butter and the vegetable oil. Add the yeast and mix again. Gradually add the flour while folding with your hand, keep adding flour until the dough becomes elastic-like. Turn the dough out into a lightly greased bowl, cover, and let it rise for one hour.
Check the dough after one hour, it should be doubled in size, and feel jumpy to the touch.
Turn the dough to an oiled working surface, give the dough a square shape and scrub the square with pieces of butter all over, scrub and then fold one side of the dough to the middle, and with each fold scrub with butter until you have a rectangular shape. Fold the rectangular shape in half.
Cut the halfway folded dough into long ropes, making 9 ropes. Take each rope and fold halfway, then roll and attach the ends. Place the nine rolls on a greased oven pan or on wax paper, and coat each with egg yolk. Let the ropes rise in a warm place for 1-2 hours, depending on your weather. They should look puffy after the rest of the dough.
Bake in a preheated oven, at 200 degrees until golden in color. Remove from oven, looks so soft and has good smell, and while still hot coat with butter on top to give a shine, and sprinkle with sugar.
