Dutch rolls

If you have lived in the French countryside for 14 years, you will quickly tire of the breads they have here. Now that I have not long ago given the food processor a place of honour on the counter, I also use it! So this time it became sandwiches and it's so easy. The recipe is from 'Marielle in the kitchen' with a small adjustment here and there.

Success, it will certainly work.

Shopping list:

500 gr flour for bread (I also made a batch with 'normal' flour, but the dough rises less and the inside is firmer, less fluffy. So I go for the bread mix) 

10 gr of salt

10 gr white normal sugar

10 gr dry baker's yeast 

25 gr butter

25 gr margarine

1 egg

230 gr (cold) water

How to bake it:

Put all ingredients in the bowl of the food processor and knead a nice dough. I used my food processor for this and let it knead for 7 minutes. Or knead by hand in about 20 minutes.

Divide the dough into 12 pieces of about 70 gr each and round the pieces of dough. (See instruction video here how to 'round' them and take the air out of the dough) 

Let the balls come loose under a plastic (sandwich) bag in 10 minutes.

Flatten the balls a little. Place them evenly spaced on a a baking paper tray.

Fill a roasting tin with boiling water and place it under the baking tray.

Let the dough rise for an hour until the baking tray has risen nicely full.

Preheat the oven to 230 degrees.

Place a roasting tin with (new) boiling water in the bottom of the oven and slide the buns into the oven. Bake the buns for 9 minutes until the buns are nicely brown and done.

After baking, brush the buns lightly with some melted butter and let the buns cool on a wire rack.

And that's all there is to it. 

Keep them fresh, wrapped in a plastic bag in the freezer.