Knippercher

Method

Dissolve the fresh yeast in warm milk with a pinch of sugar and let stand for 10 minutes until foamy. Combine flour and salt in a large bowl, then make a well in the centre and pour in the yeast mixture and beaten eggs. Mix thoroughly, then knead in the softened butter gradually until the dough becomes smooth and elastic, approximately 10 minutes. Add caraway seeds and knead briefly to distribute evenly. Cover and leave to rise in a warm place for 90 minutes until doubled in size. Divide the dough into 8 equal portions and shape each into a round roll, then place on a floured baking tray and prove for a further 30 minutes. Bake at 200°C for 25-30 minutes until golden brown and the rolls sound hollow when tapped on the base.