Mix the flour, salt, and sugar in a large bowl. Make a well.

Heat milk and 1/2 cup butter in a small pot until the butter is melted. Let cool to lukewarm. Add the yeast and let sit for 5-10 minutes to proof.

Once the yeast mixture is bubbly, beat in the egg.

Add the wet ingredients to the flour mixture. Mix until combined.

Knead dough on a floured surface until soft, pliable, and slightly sticky.

Allow dough to rise for an hour in a warm place, covered by a wet towel.

Knead again briefly, and allow to rest for 10-15 minutes.

Roll out dough onto greased baking sheets and allow to sit again for 10-15 minutes. Depending on the size of your oven and baking sheets, you might need to divide the dough into two. I made two pieces, each about 30x40cm.

Meanwhile, heat oven to 375 F.

Using the extra butter, place pats of butter all over the dough at even intervals, about 2 cm apart. Our Oma said the butter had to be in straight lines. Sprinkle with the sugar.

Bake until golden, about 25-30 minutes.

Remove from oven and let cool slightly before cutting into thick fingers. Serve with coffee!