A delightful twist on the traditional Basel Fastenwähe, these buns are soft, flavorful, and perfect for any occasion.
Combine the milk, butter, sugar, and half of the flour in a mixing bowl.
Ensure the milk is warm but not hot to activate the yeast effectively.
Add the yeast to the mixture, stir well, and let it rest for 5 minutes.
This resting period allows the yeast to activate, ensuring a good rise.
Incorporate the remaining flour and salt, kneading to form a soft dough.
Knead the dough until it is smooth and elastic for the best texture.
Divide the dough into 12 equal portions and shape each into a 15 cm oval roll.
Use a scale for even portions if desired.
Flatten each roll slightly and make four 5 cm cuts on top.
The cuts allow the buns to expand evenly during baking.
Place the rolls on baking trays and let them rise in a cold oven with a bowl of warm water for 2 hours.
The warm water creates a humid environment, aiding the rising process.
Preheat the oven to 200°C and prepare an egg wash by mixing the yolk and water.
The egg wash gives the buns a shiny, golden finish.
Brush the rolls with the egg wash and sprinkle caraway seeds on top.
Sprinkle the seeds evenly for a consistent flavor.
Bake the rolls for 15-20 minutes until golden brown, using a fireproof bowl with hot water in the oven.
The steam from the water bowl helps create a soft crust.
Cool the buns on a wire rack before serving.
Cooling on a rack prevents the bottoms from becoming soggy.
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