The butter should be soft. 1. Combine warm milk and yeast. Cover and place in a warm spot for 10–15 minutes to activate the yeast. 2. Sift the flour into a large bowl, add the salt, and mix. 3. Add the milk‑yeast mixture and 1 egg, then knead into an elastic dough. 4. Add the 70 g of softened butter in small pieces. Knead until all the butter is absorbed and the dough becomes smooth, elastic, and not sticky. 5. Lightly oil a bowl. Shape the dough into a ball, place it into the greased bowl, and cover with plastic wrap. 6. Let rise in a warm place for 1 hour, until doubled in size. 7. Divide the dough into 6 equal pieces and roll each into a ball. The dough is very elastic and usually doesn’t require flouring the surface. If it sticks, lightly oil your work surface. 8. Place the dough balls onto a baking sheet lined with parchment. 9. Cover with a towel and let rise in a warm place for 20–30 minutes. 10. Preheat the oven to 370°F (about 187.8°C.). 11. Beat 1 egg with 1 tablespoon of water and brush the tops of the buns. 12. Bake for 15 minutes, until golden. 13. Brush the hot buns with softened butter (this keeps them soft longer). 14. Cover with a towel and let cool for 15–20 minutes. SANDWICH IDEAS: - Chicken Salad Sandwich: shredded chicken, mayo, celery, herbs, and a squeeze of lemon. - Egg Salad with Herbs: creamy eggs, dill, chives, and a touch of mustard. - Turkey, Avocado & Cucumber: thin turkey slices, mashed avocado, crisp cucumbers, and greens. - Caprese Sandwich: fresh mozzarella, tomatoes, basil, and balsamic glaze. - Hummus & Veggie: hummus, roasted peppers, cucumbers, spinach. - Mini Sliders: beef or turkey patties with cheese and caramelized onions. - Pulled Chicken or Pulled Pork: slow‑cooked meat with a tangy sauce. - Grilled Mushroom & Swiss: sautéed mushrooms, Swiss cheese, and garlic butter. - Egg, Cheese & Bacon: soft scrambled eggs or a fried egg with crispy bacon. - Avocado & Poached Egg: creamy avocado, soft egg, and chili flakes. - Sausage, Egg & Cheddar. - Smoked Salmon & Cream Cheese: dill, capers, and thin red onion. - Chicken Pesto Sandwich: grilled chicken, pesto, mozzarella, and tomatoes. - Roast Beef & Horseradish: thin beef slices, arugula, and creamy horseradish sauce.

   1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.