I am struggling with yeast again, doing "Milchbrötchen", basicalyl buns from a sweet yeast-dough.
My current process leaves me with "ok, but not great" results, and I am hoping for pointers on two things:
1) The crust is still a bit too hard, I am looking for a very soft crust. 2) The result tastes too yeasty.
500 g of flour (German type 405)
50 g sugar
250 ml milk
one packet of instant yeast
70 g of margerine
a bit of salt.
I ready the yeast in some warm milk (should not be required for the yeast, but it DOES help a lot). I mix up flour, sugar, salt. I add the warm milk with the melted margerine. I knead it until I can make decent buns. I brush the buns with eggs. Let the buns rise until about doubled in size. Bake for 15 minutes at about 180°C.
Is there anything that will help me with my two issues?