After sieving the flour into a bowl, press the flour in the middle down. Add the yeast into the pit and pour 250 ml of the milk slowly on top of it while mixing it right away with some of the flour. When the milk is in, make a thick dough with some of the flour, leaving the rest at the border. Sprinkle some flour on top of it and cover your bowl with a kitchen towel. Place the bowl at a warm spot where the yeast can do its work.

After 15 minutes, lift the towel. You will see that the flour on top has cracked. Now you can mix the rest of the flour and the milk into the dough. The next step is the cumin seeds. Once they are nicely mixed, add the melted butter and now thoroughly knead the dough until it is not sticking to either fingers or bowl anymore! Once it has a firm consistency, place it back into the bowl, a towel on top of it and back to its warm spot.

After another 20 minutes, the dough should have risen to about twice its size. If not, let it stay at the warm place a bit longer. Then take the dough out and separate it into pieces. Their size depends on how big you like your bread rolls – but we chose a nice handful, more than a table tennis ball, less than a tennis ball. Roll each piece of dough to a ball, press it a little bit flat and place them onto a tray with baking paper. If you don’t have baking paper, you can just sprinkle some flour onto the tray to prevent the bread rolls from sticking to it. Once more, place a towel over them and let them wait.

You can already heat up the oven at 200 degrees centigrade. After 15 minutes, you can place the tray with the bread rolls into the oven and let them bake for the next 20 minutes. Depending on your oven, they could need a bit more or less time. They are done when they are golden from outside and no dough sticks to your knife when you stick it into the middle.

Take them out and enjoy!