Jam Filled Sweet Rolls Shaped Like Flowers: No Cutters, and the Yeast Dough Stays Soft the Next Day

Instructions

1. Pour the warm water and warm milk into a bowl. Add the sugar and crumble in the yeast (or stir in dry yeast).

2. Add the oil, egg white and salt. Whisk everything briefly.

3. Gradually work in the sifted flour. Knead by hand into a smooth, elastic dough.

4. Cover the bowl with a towel and let the dough rise in a warm place for 40 minutes.

5. Turn the risen dough out onto a lightly floured surface.

6. Divide it into 9 or 10 equal pieces and shape each into a ball. Keep them covered so they do not dry out.

7. Shaping: Roll one ball into a thin round, about 6 inches (15 cm) across.

8. Cut the round into 8 triangles with a pizza wheel, leaving the center connected.

9. Carefully fold the triangles over one another to form a stack.

10. Press the handle of a wooden spoon firmly into the center of the stack. The dough lifts at the sides.

11. Hold the sides and twist them gently into a flower shape. Deepen the well in the center with your finger.

12. Place the rolls on a baking sheet lined with parchment paper.

13. Cover with a towel and let them rise another 15 minutes. Heat the oven to 400°F (200°C).

14. Put a teaspoon of thick jam into the center of each roll.

15. Mix the egg yolk with 1 teaspoon of milk and brush it over the edges of the rolls.

16. Bake at 400°F (200°C) (conventional, top and bottom heat) for about 20 minutes, until golden.