Here in Hesse they are called Reiheweck (buns in a row) because the a stuck together after baking and you break off one.
I was at the bakery and looked at them and then the pricetag. Crazy! I did not buy one, but a block of fresh yeast for € 0,23 at the supermarket. All other ingredients were at home.
Recipe for 14 buns:
500 g AP flour
42 g fresh yeast
85 g sugar
Pinch of salt
80 g soft unsalted butter
150 ml warm milk
2 eggs
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1 egg yolk and milk for the coating later
Butter and some breadcrumbs for the baking dish.
Put the yeast in the warm milk for a couple of minutes. Then bring everything together and form a dough ball. Put in a oiled bowl and cover and let it rise for 1 hour.
Form a log on a lightly floured surface and cut in 14 pieces.
Roll out each piece lengthwise about 18 cm. Fold in the corners and roll from the side up. Place in a buttered baking dish apart from each other.
Make two rows a 7. Put a damp dishtowel over them and let them rest 30 min.
Preheat your oven 180 C. Mix egg yolk with a little milk. Brush the tops. Bake for 20 min.
