Danish Tea Buns - aka Danish Breakfast Rolls

 - Danish Recipe

Directions:
1. In a mixing bowl, combine all of the ingredients and mix with a dough hook on low speed for 6 minutes. 
2. Increase the speed to medium and mix for an additional 8 minutes. 
3. Let the dough rest for 15 minutes in the mixing bowl with a tea towel to cover the bowl. 
4. Remove the dough, then divide and shape it into 14 equal-sized round balls, about 70g each (click for video demonstration).
5. Place the rolls about. 2 inches (5 cm) apart on a baking sheet with parchment paper to prevent them from sticking together as they rise. 
6. Brush the rolls with a whipped egg. 
7.  Let them rise in a warm place for 30 minutes. 
8. Preheat your oven to 400 *F (200 *C). 
9. Bake the rolls for 10-12 minutes, or until they are evenly golden brown.  

Notes:
- Butter can be substituted with margarine or oil.

- Sugar can be substituted with honey.

- Milk can be substituted with plant-based milk.

- The rolls can be stored in a bag at room temperature for 2-4 days, in the fridge for 6-10 days, or in the freezer for 4-6 months.