I heated the milk in the microwave for 25 seconds, you need to be careful not to overheat it or the yeast will die!
See also HOT HAM & CHEESE ROLLS
Step 2:
In a lukewarm moche, I dissolved the baker’s yeast and set it aside for approximately 10 minutes.
Step 3:
After that, I combined the flour, with the white sugar, kosher salt, and the bag of vanilla sugar in a medium mixing bowl.
Step 4:
Then, I added in the rapeseed oil, and I mixed well until combined, and I gradually poured in the heated milk and yeast combo.
Step 5:
And then, I kneaded the dough until it was soft and homogeneous, and I covered it in a salad bowl with a tea towel, and I leave the dough in a warm place until its size multiplied.
Step 6:
At this point, I needed to preheat the oven to 180 degrees Fahrenheit.
Step 7:
On a lightly floured work surface, I buttered the mold and put a baking sheet on top.
Step 8:
I degassed the dough with the palm of my fingers, and divided it and made normal dough balls, and put them in the mold, separating them slightly.
Step 9:
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