Ah, zemicke. There's something so heartwarming about a batch of freshly baked dinner rolls—soft, fluffy, and just perfect to pair with almost anything. While my mileramka cools down, I figured it’s the perfect time to share this recipe. You might not be ready to bake them right now, but trust me, when the craving hits, you’ll want this saved. 🙈
To start, you’ll need the essentials for the dough. Take one kilogram of all-purpose flour and place it in a large mixing bowl. In a separate small bowl, combine 500 milliliters of lukewarm milk with a teaspoon of sugar and one cube of fresh yeast (about 40 grams). Stir gently to activate the yeast, and let it sit for about 10 minutes until it becomes frothy. This step is key—if the yeast doesn’t foam up, it might not be active, and you’ll want to try again with fresh yeast.
Once the yeast is ready, pour it into the bowl with the flour. Add two teaspoons of salt, 100 milliliters of oil, and two eggs. Begin mixing the ingredients together to form a dough. At first, it might feel a bit sticky, but don’t worry—that’s normal. As the dough starts to come together, add 50 grams of room-temperature butter. Knead it in thoroughly until you have a smooth, elastic dough. This step might take around 10 minutes by hand, but it’s a great workout! If you’re using a stand mixer, it’ll be quicker but just as effective.
Now, let the dough rest. Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm spot until it doubles in size. Depending on the temperature of your kitchen, this could take about an hour. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 15 equal pieces. If you’re like me and enjoy a bit of precision, weigh each portion—they should be about 115 grams each.
Shape each portion into a smooth ball, tucking the edges underneath to create a neat, rounded shape. Arrange the rolls in a baking tray that’s been greased with butter, leaving a little space between each one to allow them to rise again. Cover the tray and let the rolls proof for another 30 minutes, or until they’ve doubled in size.
Before baking, give the rolls a glossy finish. Whisk together one egg yolk with two tablespoons of water and a splash of oil, and brush this mixture gently over the tops of the rolls. Preheat your oven to 180°C (356°F) and bake the zemicke for about 40–45 minutes, or until they’re golden brown. Keep an eye on them during the last few minutes—ovens can vary, and you don’t want to overbake them.
When the rolls come out of the oven, immediately brush them with a little melted butter. This not only adds flavor but also keeps the crust soft and shiny. Let the rolls cool slightly before serving—if you can resist tearing into them right away!
These buttery zemicke are perfect on their own, slathered with jam, or served as a side to hearty dishes like soups, stews, or even roasted meat. They freeze well too, so you can bake a big batch and save some for later. Just reheat them in the oven for a few minutes, and they’ll be as good as fresh.
And there you have it—fluffy, buttery dinner rolls that will make your kitchen smell amazing and your table feel complete. Let me know how they turn out for you. Oh, and if you find yourself eating one (or three) straight from the tray, don’t worry—you’re in good company. 😊
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