For the rolls, dissolve yeast with sugar in lukewarm milk. Add as much room-warm flour until a pulpy mass is formed. Leave the dough to rise in a warm place until it has doubled in volume. Add remaining ingredients (except egg whites), knead into a smooth dough and let rise again in a warm place. Knead again, form small rolls and let rise again on a baking sheet lined with baking paper or greased. Brush with egg white, bake in the preheated oven at 150°C for about 10 minutes, then increase to 200°C and bake for another 10 minutes until golden brown. Meanwhile, it is best to put a cup of water in the oven.
Preparation Tip:
If you use sourdough instead of yeast, then this, in combination with the white flour, which is particularly rich in gluten, results in particularly tasty rolls.
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