Cellar French (Supermaukas ja yksinkertainen resepti)

Do you want to bake basement fries? Källarfranska is a roll/bun that is both delicious and easy to bake at home.

Here are my favorite recipes in Basement French with clear instructions and my best tips for success with breakfast buns!

Tips for Success with Basement French

When measuring the flour, I can recommend adding the flour to the deciliter measure instead of sifting through the flour bag.

If you scoop, you’ll probably end up with too much flour, which can lead to a dry dough.

First add 6 dl wheat flour and then dl to dl until you get a dough that is easy to work with. It should not be too sticky or too dry.

Use the warm flour liquid with your fingertip

In order to be successful in cellar francs, it is important that the temperature of the dough liquid (mixed with yeast) is finger warm (37-38 degrees) and not cold or hot.

If the dough liquid is too hot, the yeast can die, and if it is too cold, the dough will take longer to rise.

To check the temperature, I recommend using a kitchen thermometer.

spread the buns on a baking sheet

When placing the rolls on the tray, be sure to leave a few centimeters in between, as they will expand when lifted.

All you have to do is place 10-12 rolls on a normal-sized baking sheet and bake in batches. Bake the plates one at a time in the middle of the oven until they have acquired a little color.

20 minutes

20 minutes

1 hour

total time:
1 hour 40 minutes

A simple and delicious Basement French recipe that takes about 1 hour 40 minutes to bake.

This recipe makes 20 large breakfast buns that are just as good as freshly baked, thawed from the freezer!


  1. Melt the butter in a saucepan.
  2. Pour in water and milk. Heat until the finger is warm (37-38 degrees).
  3. Crumble the yeast into a bowl. Pour the liquid over the flour and stir until the yeast dissolves.
  4. Add honey, eggs and salt. Whisk until everything is well combined.
  5. Add the rye semolina and then gradually the wheat flour. Nice and easy to work dough to handle.
  6. Let the dough rise under the baking sheet for about 30 minutes.
  7. Knead the dough and divide it into 2 parts. Roll lengthwise.
  8. Cut each lengthwise into 10 pieces. Form a round bun and dip the surface of the bun in flour. Place on a tray lined with baking paper.
  9. Cover with foil and let rise for 30 minutes.
  10. Set the oven to 225 degrees.
  11. Bake on the middle level of the oven for about 10 minutes.
  12. Remove and let cool under baking paper.

1. Melt butter and add milk and water. Heat until the liquid is finger warm.

2. Crumble the yeast and pour it over the hot liquid with your fingers. Stir until the yeast dissolves. Whisk in the eggs, salt and honey.


3. Mix flour a little at a time until you get a nice and easy-to-work dough. Cover with foil and let rise for 30 minutes.


4. Divide the dough into 2 parts. Roll lengthwise and cut each lengthwise into 10 equal pieces.

basement french pastry

5. Roll into a ball and sprinkle with flour.

basement in french

6. Place the buns on a baking sheet. Cover with foil and let rise for 30 minutes. Bake the buns for about 10 minutes until they are golden brown.

basement in french

French cellar. more

Källerfranceska are nice and simple breakfast buns to bake at home. They are made from flour, yeast, water, milk, sugar or honey, butter, eggs and salt.

In my recipe, I also use sifted rye, which contains about 60-65% wheat flour and 35-40% rye flour. Rye flour makes buns very tasty and is also rich in fiber.

What can you serve basement fries with?

Källarfranska is a good breakfast bread to serve with butter, cheese, marmalade or e.g. thigh.

They are also good to serve with a little butter as a nice soup or stew.

Can the buns be frozen?

It’s going well! I always let them cool under a kitchen towel, save some to eat the same day and freeze the rest.

I think they are just as good freshly baked as they are thawed from the freezer. Heat the buns in the oven on low heat.

basement in french

More recipes for breakfast rolls

Have you tried my Basement French recipe? Please leave a comment!

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *