French buns
6 servings
60 minutes
French rolls are delicate pastries that delight with their airy dough and caramel sweetness. Their history begins in French bakeries where masters created the perfect balance between a crispy crust and a soft center. Made with milk, eggs, margarine, and yeast, the rolls acquire a rich aroma, while a layer of sugar adds pleasant sweetness. Their uniqueness lies in the thin rolling of the dough which reveals a flaky structure when rolled into spirals. Baked to a golden crust, they are perfect with morning coffee or afternoon tea. These rolls can be served as a standalone treat or complemented with fruit jams and creams to make them even more exquisite.
1
Dough: add yeast and salt to warm milk, mix eggs with 3 tablespoons of sugar, pour in 125 grams of melted warm margarine, add flour and knead a firm dough, let it rise for 30 minutes.
- Dry yeast: 1 tablespoon
- Salt: 0.5 teaspoon
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
- Margarine: 250 g
- Milk: 1 glass
- Wheat flour: 2.5 glasss
2
Mix 125 grams of margarine with sugar.
- Margarine: 250 g
- Sugar: 1.5 glass
3
Divide the dough into three parts, roll out to 5 mm thick layers, grease with a mixture of margarine and sugar, roll into a log, and cut into portioned rolls.
- Margarine: 250 g
- Sugar: 1.5 glass
4
Secure each roll on one side and place it on the sheet with the secured side down.
5
Bake at 180 degrees for 15-20 minutes.
