Petit Pain [French Roll]

Name: Petit Pain [French Roll]
Yield: 8 rolls
Cuisine: American
Ingredients: 200 g (1 1/2 cup) bread flour; 12 g (1 tbsp) granulated white sugar; 1.5 g (1/4 tsp) table salt; 3 g (1 tsp) instant yeast; 120 g (1/2 cup) lukewarm water; 14 g (1 tbsp) unsalted butter, room temperature; 40 g (1/4 cup) raisins (optional)

Spoonful Passion @spoonfulpassion

Canada

Making petit pain or French roll with the addition of raisins. It's an eggless bread that is crusty but still soft on the inside.

Spoonful Passion @spoonfulpassion

Canada

Making petit pain or French roll with the addition of raisins. It's an eggless bread that is crusty but still soft on the inside.

Saved

Ingredients

8 rolls

200 g (1 1/2 cup)bread flour
12 g (1 tbsp)granulated white sugar
1.5 g (1/4 tsp)table salt
3 g (1 tsp)instant yeast
120 g (1/2 cup)lukewarm water
14 g (1 tbsp)unsalted butter, room temperature
40 g (1/4 cup)raisins (optional)

Saved

Steps

1

Youtu.be/RV02RsGio5Y
2

Combine flour, sugar, salt, and yeast in a large bowl. Add water. Mix until it becomes a dough.
3

Transfer the dough onto a work surface. Lightly flour if you find the dough too sticky to handle. Knead for 2 minutes.
4

Add the softened butter and knead until it is fully incorporated. It will be messy at first but as long as we keep kneading, the dough will become less greasy and easier to handle. Knead for 8 minutes or until it becomes elastic and not sticky.
5

(Optional) Add raisins and knead until they are well distributed.
6

Shape into a dough ball. Grease it with some vegetable oil in a large bowl. Cover the bowl and place it in a warm area for about 1 hour.
7

Punch down the dough to release the gas inside. Divide it into 8 equal pieces. Roll each piece into a ball. Cover them with a damp cloth and let sit for 15 minutes.
8

Flatten each piece then re-roll into a ball. Arrange them on a lined baking tray. Cover and proof for 30-40 minutes.
9

Sprinkle flour to lightly cover the dough. Using a razor blade or sharp knife, slice the top of each dough to make a long incision in the middle. Don't make the cut too deep.
10

Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown. Let cool and enjoy!