Källarfranska (“Basement rolls”) (serves 20-25)

  • 50 g yeast (3 t if using dry yeast)
  • 2 cups (5 dl) finger warm water
  • 1 t salt
  • 2 T granulated sugar
  • 2 1/2 T olive oil
  • Appr. 5 cups (12 dl) all purpose flour

If using dry yeast, mix it with a little of the flour and add some water. Let it sit for a few minutes before adding the salt, sugar, more flour, the rest of the water and the oil. Add the flour a little at a time until the dough is well blended and not sticky.

Put the dough on a flour dusted surface and cut into two pieces. Make each piece into a roll and cut each roll into 10-12 pieces. Roll the pieces into buns and put them on a parchment covered baking tray. Don’t put the buns too close to each other on the baking tray. Let the buns rise for about 30-40. minutes.

Preheat the oven to 400 F/200 C

Bake the buns for 8-10 minutes.

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