These rolls go hand in hand with milk or coffee in the morning.
1 sachet dry yeast (7 gr)
1 tsp salt
2 tbsp honey
250 ml lukewarm milk
2 tbsp butter
500 – 550 gr all-purpose flour
1 egg for brushing
In a bowl cream the yeast with 1/4 cup milk. Let stand about 10 minutes.
The rest of the milk mix it with the melted butter and honey.
Mix the flour with salt and make a well. Add the yeast mixture.
Gradually add the milk-butter mixture to make a soft dough, kneading for 3-5 minutes.
Put the dough in a greased bowl, cover with plastic wrap and let it double in size, about 45 minutes.
When the dough doubled, place if on the working table and flattened it. Cut it in (almost equal) 12 – 16 triangles.
Roll them and place on 2 baking sheets. Leave another 5 – 10 minutes at room temperature. Brush them with the lightly beaten egg.
Bake them in preheated oven at 350 F for 15 minutes.