Activate the yeast

• Mix the warm milk, yeast and a little sugar.
• Let sit until foamy.

Make the dough

• Pour the mixture into a large bowl and add the sugar, egg and egg yolk. Mix until combined.
• Add half of the flour and the salt, mix on low speed, then gradually add the remaining flour until the dough pulls away from the bowl.

Knead in the butter

• Add the softened butter in small pieces and knead on medium speed until fully incorporated.

First rise

• Cover the dough and let it rise until doubled in size.

Shape the rolls

• Roll out the dough into a rectangle.
• Spread generously with Biscoff spread, roll it up and cut into individual rolls.
• Place the rolls in a baking dish.

Second rise

• Let the rolls rise again until puffy.

Bake

• Bake at 160 °C until lightly golden.