Salty French rolls

Lenora Decker
3 5
90 mins
90 mins


Servings: 1
  • 250 g Wheat flour (Type 550)
  • 250 g Wheat flour (Type 1050)
  • 1/2 cube (20 g) Yeast
  • 1/2 TEASPOON Sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 1 TABLESPOON whole grains of caraway seeds
  • 1 1/2 TSP. coarse salt
  • 7-10 Tbsp Flour
  • baking paper


  1. 1

    Put the flours in a bowl and press a depression in the middle. Mix yeast, sugar and 100 ml of lukewarm water, pour into the hollow. Covered with some flour and let it rise for 10 minutes.

  2. 2

    Add salt and another 200 ml lukewarm water. Work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 20 minutes. Knead the dough on a floured work surface and roll out into a 20 x 40 cm rectangle.

  3. 3

    Separate the egg. Spread the dough with some beaten egg white and sprinkle with caraway and coarse salt. Roll up the dough from the long side and cut into 4 cm wide pieces. Using a floured spoon handle, press the pieces down firmly between the cut edges in the middle so that the sides curve up sharply.

  4. 4

    Place the dough particles on a baking tray lined with baking paper. Whisk the egg yolks with a little water. Spread the French roll with it. Cover and leave to rise for 20 minutes. Bake in the preheated oven (electric cooker 200 ° C/ gas: level 3) for about 25 minutes.

  5. 5

    Let it cool down on a cake rack. Serve with butter or finely sliced cheese. Makes about 10 pieces.