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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 546)~84% of the text changedremovedadded
850 g hvetemel. 5 dl lunken melk (originalen oppgir gr. hvetemel 1 liter; tilsett mer l. lunken melk om deigen er for stiv). 30 g fersk gjær. gr. gjær 1 ts salt. teske salt 40 g smør. 1 stk egg (til pensling). valmuefrø (etter ønske). Rør ut gjæren gr. smør Gjæren behandles som vanlig i litt av den lunkne melken.. Bland mel vanlig. Melet og salt. Smelt smøret i saltet blandes, irøres den lunkne melken melk og rør melkeblandingen inn det i melet, tilsett så gjæren.. La deigen heve melken smeltede smør, derpaa gjæren. Hæves i 20 minutter, og elt den godt.. Del deigen eltes godt. Deles i 8–10 deler og form små, 8—10 dele, sættes som smaa, runde brød. Legg dem på brød paa smurt stekeplate.. La brødene stå plate. Staar igjen i 15 minutter.. Pensle minutter, oversmøres med sammenvispet egg, strø eventuelt over valmuefrø, og stek egg (om man vil, valmuefrø), stekes i godt varm ovn (220–230 °C) i ca. 20 minutter.. Samme deig minutter. Rundstykker kan også formes til rundstykker. lages av franskbrøddeigen.

Note on Modernised

Moderne mål og rettskriving. Melkemengden er satt til 5 dl i den moderne listen (originalens «1 l.» gir en uvanlig bløt deig til 850 g mel) – tilsett mer melk ved behov. «Godt varm ovn» er angitt som 220–230 °C.

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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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