Petits Pains Bread Recipe
Flavorful French-style mini rolls, perfect as fresh-baked bread or for sandwiches, are crafted to resemble small baguettes.
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Instructions
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Preheat the oven to 400 F.
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In a large bowl, dissolve yeast in warm water, then stir in salt and gradually add flour to form a soft, kneadable dough.
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Knead the dough for 8 minutes on a lightly floured surface, dusting with flour if sticky.
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Grease a bowl with olive oil, place the dough inside, turn to coat, cover, and let rise in a warm spot for 1 hour until doubled.
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Punch down the dough, cover, and let rise again for 1 hour until doubled.
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Punch down the dough again, then knead on a floured surface for 5 minutes to remove air bubbles.
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Divide the dough into 12 equal pieces and shape them into round rolls.
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Place the rolls on greased baking sheets, cover, and let rise a third time for 1 hour.
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Flatten each roll on a lightly floured surface, then roll each circle, seam down, and taper the ends to form a mini baguette shape.
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Place shaped rolls back on the greased sheets, cover, and proof for 45 minutes until doubled.
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Bake for 20 minutes until golden brown, optionally spraying with water during baking for a crispy crust or brushing with egg whites before baking for a shiny crust.
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Remove rolls from the oven and transfer to a cooling rack.