Dissolve the yeast in the milk, then knead with all other ingredients to a smooth dough.
Cover the dough in a bowl and let it rest for about 20 hours at room temperature.
After resting, cut 9 pieces from the dough and form into balls. Place on a baking tray and brush with milk.
Cover and let rest for about 1 hour.
Brush with milk again and put into the cold oven.
Set the oven to 180° and bake for about 20 minutes until golden brown.
TIP: Tastes wonderful warm with butter and homemade apricot jam.
Recipe by: Tourist office Partschins/Parcines