During the first and second rise cover your dough with a damp towel and then with a plastic foil. This way your dough stays moist during the rise periods.
Brush the rolls with egg before baking, so you get a beautiful brown and shiny top.
When baking this it's crucial to measure and weigh your ingredients carefully for a great result.
You want your bread to become airy so you add yeast. But yeast can be killed by salt, so keep it as far apart as possible when adding the ingredients. You can also choose to knead the dough for a few minutes before adding the salt.
Line a baking tray with baking paper.
Bread making machine kneading and first rise
Add the liquids first to the bowl and top them with the solid ingredients. Keep the yeast and salt as far as possible from each other (opposite corners).
Turn the machine on and let it knead and rise 1 time. Follow these directions further after the second rise.
Kneading by mixer or hand
You can of course mix all ingredients by hand or in a bowl with a mixer with dough hooks.
Then mix for 10 to 15 minutes until you have a smooth and elastic dough.
Transfer the dough to a greased bowl.
Place a damp towel over it and cover it with plastic foil.
Let rise for 1 hour.
Place the dough onto the worktop and divide it into 7 pieces.
Make rolls of the buns.
Let them rest for 20 minutes.
Form them again into a ball and place them on the baking paper in a Christmas tree shape.
Let rise for 1 hour in a warm place, under a damp tea towel, covered with plastic foil.
Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius) after 30 minutes.
Brush the buns with egg at the end of the rising time and sprinkle with pearl sugar.
Put the bread in the oven and let it bake for 20 minutes.