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.

   Apricot jam can be replaced with another favorite jam (preferably light) or honey. Butter and cream cheese should be at room temperature. You will need 2 large bowls. 1. Preheat the oven to 356F (180 C). Line the bottom of a baking pan with parchment paper. Prepare a larger pan so that the baking pan can fit in it. We will pour water into it. 2. Bring a small saucepan of water to the boil. Place 160 g of cream cheese in a large bowl. Place the bowl with the cheese on the saucepan and whisk until the cream cheese is warm. Add 20 g of butter. Whisk the mixture until the butter melts. 3. Pour in 50 ml of milk and whisk again until smooth. Remove the bowl from the saucepan. 4. Mix 30 g of flour and 10 g of cornstarch. Sift into the cream mixture and whisk. 5. Separate the whites and yolks. 6. Stir the yolks into the cream mixture. Set aside. 7. In a second large bowl, combine 4 whites and 1/4 teaspoon lemon juice. Whisk until stiff peaks form. Add 80 g of sugar in three stages, whisking very thoroughly. Whisk the whites until soft peaks form. 8. Add 1/3 of the whites to the cheese mixture and mix with a whisk. Pour the cheese mixture into the whites and mix with a silicone spatula very carefully, moving from the bottom up, turning. Mix until all the ingredients are mixed (the mixture will be quite liquid.) 9. Pour the mixture into a baking dish. Place the baking dish into a larger dish. Fill the larger dish with hot water 1/3 full. And place in the oven on the middle shelf. 10. Bake for 20 minutes. Open the oven for 10 seconds. Reduce the temperature to 230F(110C) and bake for another 60 minutes. 11. Remove the cheesecake from the oven, turn the pan over, tap it lightly so that the cheesecake falls out. Turn it over onto a plate. Brush the top with apricot jam or honey.