For the Swiss milk rolls, mix all ingredients except butter and salt into a dough. Add the butter only to the well kneaded dough. Add the salt at the end of the kneading process.
Immediately after kneading, divide the dough into balls and let rest for 20-30 minutes. Next, divide the balls, form small round pieces of dough and place directly on a tea towel or plates.
Once the dough balls have risen slightly, notch and place on greased baking sheets. If necessary, let rest briefly in the cold, brush with egg yolk, then let rise again.
Bake the Swiss milk rolls for 20 minutes at 180 degrees.
If you like, you can make the Swiss milk rolls with raisins or chocolate drops.