Pour the lukewarm water into a bowl and mix with the oil. Dissolve the yeast in the water.
Add the sugar, salt and flour a little at a time. Knead the dough until it is supple. Allow to rise for 40 minutes.
Place the dough on a floured surface and knead until smooth and supple.
Divide the dough into 6 equal parts. Roll out the dough into oblong dough trays (approx. 30 cm).
Stir together butter, parsley, chives and tarragon. Spread 1/6 of the filling onto each dough tray.
Roll the dough together and place the rolls onto 2 trays lined with baking paper. Allow to rise for 30 minutes. Set the oven at 250°C. Bake each tray for 15 minutes until the green baguettes are golden.
The recipe was made by