French rolls (sweet rolls)

Ingredients

Directions

1. 1

   Soak sultanas in rum. Heat up 100 ml of milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with some flour from the rim to a thick paste. Cover and leave to rise for 15-20 minutes. Heat up 100 ml milk.

2. 2

   Add 75 g soft fat in pieces, lukewarm milk, 75 g sugar and 1 pinch of salt to the pre-dough in the bowl and knead into a smooth yeast dough using the dough hooks of the hand mixer. Cover the dough and let it rise again for about 40 minutes. Mix 75 g sugar and cinnamon. Mix the egg yolks and 1 tablespoon of milk. Roll out the yeast dough into a rectangle (50 x 35 cm) on a floured work surface. Coat the dough plate with 50 g soft fat and sprinkle evenly with the sugar-cinnamon mixture, except for 2 tablespoons. Squeeze out the sultanas and spread on one half. Roll up the yeast dough firmly from the long side. Cut the roll trapezoidally into 3-4 cm wide slices and press them in lengthwise with the handle of a wooden spoon. Put the French rolls on a baking tray lined with baking paper and let them rise for another 15-20 minutes. Then brush with egg yolk and sprinkle with remaining cinnamon sugar.

3. 3

   Coat the dough plate with 50 g soft fat and sprinkle evenly with the sugar-cinnamon mixture, except for 2 tablespoons. Squeeze out the sultanas and spread on one half. Roll up the yeast dough firmly from the long side. Cut the roll trapezoidally into 3-4 cm wide slices and press them in lengthwise with the handle of a wooden spoon. Put the French rolls on a baking tray lined with baking paper and let them rise for another 15-20 minutes. Then brush with egg yolk and sprinkle with remaining cinnamon sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Let them cool down

4. 4

   1 hour 10 minutes waiting time