Invite friends over and serve freshly baked Karlsbader bread on a platter, with butter and topping. It tastes great with your afternoon coffee or tea.
Preparation: Medium difficulty
Preparation time: 1 1/4 hours, of which about 50 minutes rising time
Oven temperature: 250° C / 480° F, middle shelf
This is what you need for about 25 bread
25 g [0,9 oz] yeast
125 g [4,4 oz] butter or margarine
2 dl [0,4 pt] milk
1/2 dl [0,1 pt] sugar
1/8 teaspoon salt
7-8 dl [1,4-1,6 pt] flour
butter or margarine for the baking sheet
1 beaten egg for brushing
1 dl [0,2 pt] flaked almonds
Serving Suggestions: Serve with butter, cheese and marmalade.
Drink: Coffee or tea
This is what you do
 Crumble the yeast into a mixing bowl. Melt the butter in a saucepan, add the milk and let it all get lukewarm, 37° C / 98,5° F. Pour the liquid over the yeast and stir until the yeast dissolves.
 Lightly beat the eggs. Add sugar, salt, eggs, and most of the flour to the dough liquid. Work the dough until it becomes smooth and leave to rise for 30 minutes in a warm and draft-free place.
 Place the dough on a floured surface. Cut the dough into about 25 pieces which you shape into elongated rolls. Place them on a greased baking sheet.
 Let bread rise under a kitchen towel for 20 minutes. Brush them with beaten egg and sprinkle with flaked almonds.
 Bake at 250° C / 480° F for about 5 minutes or until the buns have got a nice color and give a hollow sound when tapped with a finger. Allow them to cool on a grid under a kitchen towel.
Tip: You can also make Karlsbader rusks from this recipe. Cut your finished rolls with a knife or fork and dry at 100° C / on the bottom shelf, for about 1 hour.