Traditional French Pistolets Little Onion And Rye Bread Rolls Recipes

TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS

Steps:

• To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on "dough" setting to mix, prove and rise.
• Pre-heat the oven to 220C/425F/Gas mark 7.
• Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.

GOOFY BREAD ROLLS

Steps:

• Dissolve yeast in 1/2 warm water with one tsp of the sugar and let proof.
• Warm the milk and place into mixer bowl. Melt Butter in microwave. Add butter, baking powder, eggs, remaining sugar, and butter to mixing bowl.
• Start mixer and gradually add flour. When the dough is still creamy add the yeast mixture. Continue mixing and adding flour until a nice sticky dough is achieved.
• Knead on a floured board about 15 times. Place dough in a oiled bowl turning once to coat. Let rise until double. (About 1 hour).
• Form rolls and place in a large rectangular pan. 15"x11"x2". Let rise again until almost double.
• Bake at 375 for 15 minutes or until nicely browned.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• Mix together warm water, yeast and sugar and let stand for about 10 minutes.
• In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
• Stir well to combine.
• Stir in remaining flour 1/2 cup at a time, beating well after each addition.
• Turn out onto a lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl and place dough in and turn to coat with oil.
• Cover with cloth and let rise in warm place until doubled, about 1 hour.
• Deflate the dough and turn out onto floured surface.
• Divide dough into 16 equal pieces and form into rounds.
• Place rolls onto lightly greased baking sheet at least 2" apart.
• Cover rolls with cloth and let rise until doubled, about 40 minutes.
• Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.