Franzbrötchen

Summary

The yeast is dissolved in the lukewarm milk and then mixed with the remaining ingredients for the dough. Let the dough rest at 40 ° C for 30 minutes, then knead the dough and let it rest for another 20 minutes at the same temperature.
Next, roll out the dough to approx. 40 x 60 cm, brush with margarine and sprinkle with the sugar-cinnamon mixture (depending on your preference, you can use more or less cinnamon).
Roll up the dough and cut into slices about 2 cm wide. Press on the narrow edge from above with a wooden spoon. This gives the Franzbrötchen their typical shape.
Now let the Franzbrötchen rest again at 40 ° C for 15 minutes. Then bake at 150 ° C fan oven or 170 ° C top / bottom heat for 15 - 20 minutes.

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