Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 678)~94% of the text changedremovedadded
850 g hvetemel. 5 dl lunken melk (originalen oppgir 1 liter; tilsett mer ½ kg. hvetemel 1½ del. vann 1½ del. melk om deigen er for stiv). 30 g fersk gjær. 20 gr. smør 1 ts salt. 40 g smør. teskje sukker 1 stk egg (til pensling). valmuefrø (etter ønske). Rør teskje salt 50 gr. gjær. Melken og vannet blandes og vannes litt, til ca. 30 gr. C. eller melkevarm. Gjæren røres ut gjæren som vanlig i litt av den lunkne melken.. Bland mel væsken, som også tilsettes smør, salt og salt. Smelt smøret sukker. Dette røres nu i den lunkne melken og det siktede mel, rør melkeblandingen inn i melet, tilsett så gjæren.. La først med skje til deigen heve i 20 minutter, og elt den godt.. Del slipper fatet, derefter eltes deigen i 8–10 deler på bordet med hendene til deigen slipper både bord og form små, runde brød. Legg dem hender; mer enn 5 minutter bør det ikke ta. Deigen settes ikke til hevning, men formes med en gang, settes på smurt stekeplate.. La brødene stå plate eller kan stekes i 15 minutter.. Pensle med sammenvispet egg, strø eventuelt over valmuefrø, form. Varmen skal ikke være sterk fra først av, ti da fortsettes hevningen, men varmen økes, og stek i godt varm ovn (220–230 °C) i brødet er stekt på ca. 20 minutter.. Samme deig kan 25 minutter. 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 formes til rundstykker. meget B-vitaminholdig, når det er bakt på denne måte. Ellers finnes mange brødopskrifter under brødbakning.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!