Petit French Rolls

by cook kafemaru
Petit French Rolls

I usually make a whole bread without putting a coup, but since the missing coup knife came back (♡). I was too happy to put the coup and baked it. Dropping butter or oil on the coup and baking will increase the temperature, so it will open up.

Petit French Rolls
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Bread rolls

Rating: 3.1/5
( 7 voted )
Serves: 8 Bread rolls Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Bread rolls:

  • 150g Bread flour (Lys d'Or brand) ★
  • 8g Sugar ★
  • 2g Salt ★
  • 40g water
  • 60g milk
  • 2g dry yeast

12g Unsalted butter(room temperature)

For Sprinkle:

  • Bread flour (as needed)

For Toppings:

16g(2g×8) Salted butter


  1. Combine the dry ingredients (★)and mix together with a whisk.
  2. Combine water, milk, and dry yeast, then add it to ① and mix.
  3. Put it on the table and knead. (10mins)
  4. Add butter and knead more. (5mins)
  5. Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
  6. Degas the dough from ⑤, divide it into 8 pieces and make them round.
  7. Cover them with a wet cloth and leave them for 15 mins. (bench time)
  8. Deflate the dough lightly, round off each piece again and line them up on a baking sheet.
  9. Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.
  10. Preheat the oven to 250°C. Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
  11. Slash the top with 1 cut and put butter on the top.
  12. When the oven has heated up all the way, mist the rolls generously.
  13. Turn the oven temperature down to 230°C and bake the rolls for 13 minutes.
  14. Place it on a wire rack to cool.
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It’s evil, but I eat it at home, so it’s really good!
This is a baked bread in Lisdall and it’s delicious.
Tonight we will toast with Petit bread, salad, and wine.

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1 comment

Brenda Newport June 3, 2021 - 04

Imperial measures please


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