French Rolls with a Honey Crust

Activate the yeast in the slightly warmed milk with a spoonful of sugar. Let it activate for 8-10 minutes;

Sift the flour with the salt into a bowl and make a well in which one egg is beaten, pour the sugar and 1/4 of the melted butter, as well as the activated yeast with the milk;

Knead the dough, which needs to be kneaded for at least 10 minutes and while doing that, add another 1/4 of the butter. Place it back in the bowl (sprinkle with flour or grease it to prevent from sticking) and leave it to rise for 1 hour;

Divide the risen dough into 6-7 equal balls and roll them out into thin crusts, smearing each of them generously with the rest of the butter. Put them on top of each other and pass the rolling pin on top, by flattening them, so that a crust with a thickness of about 0.2″ (0.5 cm) or even thinner is obtained;

Cut with a sharp knife into equal triangles and roll them into rolls. Arrange them at a distance in the oven tray on baking paper and leave them to rise once more for 40 minutes;

Beat the other egg with a little water and a few drops of oil and spread the rolls with a silicone brush. Bake at 370°F (190°C) (only lower heating resistor) in a preheated oven for about 20 minutes or until they're fully baked;

Prepare the spoons of honey mixed with a little water and generously spread the baked and still hot rolls. The honey crust gives in addition to extra sweetness and a very beautiful gloss for a seductive look.

Serve with a glass of warm milk or coffee.

Enjoy!