French petits pains

    2 hours 20 min

    Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. Dough can be made in mixer, bread maker or by hand. Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.

    1344 people made this

    Serves: 16 

    • 350ml (12 fl oz) warm water (45 C)
    • 1 tablespoon dried active baking yeast
    • 2 tablespoons caster sugar
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 500g (1 1/4 lb) strong white bread flour

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes.
    2. To the yeast mixture, stir in the oil, salt and nearly half of the flour. Stir in the remaining flour, a little at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
    3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
    4. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking trays at least 5cm apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6.
    5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.


    French petits pains
    French petits pains

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    Reviews in English (1162)


    I made the dough in a bread maker and continued at step 4. Lovely textured bread, but from half quantity I only made six nice sized rolls  -  17 May 2011


    I make double, have lovely rolls and a loaf, just cook loaf longer. Freezes really well. Best recipe for bread I have found  -  10 Feb 2012


    very nice soft bread  -  25 Nov 2008