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French Bread Rolls

Simple French bread of 850 g wheat flour, milk, yeast, salt and butter, shaped into 8-10 small round loaves, brushed with egg and baked about 20 minutes in good heat. The same dough can be used for dinner rolls.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 546 (falt i det fri)

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About the dish

From the chapter "Baking" in Stor kokebok (1914). The page is set in two columns, with the ingredient lists in a narrow column beside the method; the ingredient lists and methods have therefore been reassembled based on which ingredients each method mentions. Erken notes that the same dough can also be used for dinner rolls.

How to make it

  1. 1

    The yeast

    Dissolve the yeast as usual in a little of the lukewarm milk.

  2. 2

    Dough

    Mix the flour and salt. Melt the butter in the lukewarm milk and stir the milk mixture into the flour, then add the yeast.

  3. 3

    Rising

    Let the dough rise for 20 minutes, and knead it well.

  4. 4

    Shaping

    Divide the dough into 8-10 pieces and shape small, round loaves. Place them on a greased baking sheet.

  5. 5

    Final proof

    Let the loaves rest for 15 minutes.

  6. 6

    Baking

    Brush with beaten egg, sprinkle with poppy seeds if desired, and bake in a well-heated oven (220-230 degrees C) for about 20 minutes.

  7. 7

    Dinner rolls

    The same dough can also be shaped into dinner rolls.

Changes from the original

Modern measures and spelling. The milk amount has been set to 5 dl in the modern list (the original's "1 l." gives an unusually soft dough for 850 g of flour) - add more milk as needed. "Well-heated oven" is given as 220-230 degrees C.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 546) → 1949 (korrekturlest, s. 678)~93% av teksten endretfjernetlagt til
850 gr. ½ kg. hvetemel 1 l. lunken 1½ del. vann 1½ del. melk 30 20 gr. gjær smør 1 teske teskje sukker 1 teskje salt 40 50 gr. smør Gjæren behandles som vanlig. Melet gjær. Melken og saltet blandes, irøres den lunkne melk vannet blandes og det vannes litt, til ca. 30 gr. C. eller melkevarm. Gjæren røres ut i melken smeltede væsken, som også tilsettes smør, derpaa gjæren. Hæves salt og sukker. Dette røres nu i 20 minutter, det siktede mel, rør først med skje til deigen slipper fatet, derefter eltes godt. Deles i 8—10 dele, sættes som smaa, runde brød paa smurt plate. Staar igjen i 15 minutter, oversmøres deigen på bordet med egg (om man vil, valmuefrø), hendene til deigen slipper både bord og hender; mer enn 5 minutter bør det ikke ta. Deigen settes ikke til hevning, men formes med en gang, settes på smurt plate eller kan stekes i godt varm ovn i form. Varmen skal ikke være sterk fra først av, ti da fortsettes hevningen, men varmen økes, og brødet er stekt på ca. 20 25 minutter. Rundstykker kan lages av franskbrøddeigen. Dette brød er utmerket godt, lett å skjære og smøre og lett å opbevare. Det er meget gjær i det, men derved blir det også meget B-vitaminholdig, når det er bakt på denne måte. Ellers finnes mange brødopskrifter under brødbakning.

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Frequently asked questions

How long should the dough rise?
The dough first rises for 20 minutes, is kneaded well, and after the loaves are shaped and placed on a greased sheet they rest another 15 minutes before baking.
How long and at what heat are the loaves baked?
They bake in a well-heated oven for about 20 minutes, after they are brushed with egg (optionally with poppy seeds on top).
How many loaves does the recipe make?
The dough of 850 g wheat flour, 1 l lukewarm milk, 30 g yeast, 1 tsp salt and 40 g butter is divided into 8-10 pieces and set as small, round loaves. The same dough can also be used for dinner rolls.

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