TRADITIONAL FRENCH PISTOLETS - LITTLE ONION AND RYE BREAD ROLLS
These lovely little dinner or breakfast rolls are found everywhere in Belgium, and in most parts of France too. The last time I had them was a cosy Bed and Breakfast in Bruges, where they were served warm with fresh butter and boiled eggs for breakfast. They can vary in what type of flour is used, but they must always have the distinctive split, due to them being cut with the handle of a wooden spoon before baking. They are crusty and yet light inside, and make great sandwiches for picnics or a light lunch. This recipe is the result of numerous trial and error baking sessions, and the pistolets bread rolls are nutty and full of onion flavour. I start these off in the bread machine for ease when I am pushed for time, but they are just as easily made the more traditional way, mixing and proving by hand. NB: As one reviewer found out, baking can be a challenge, and in most cases an exact science. Do try to stick to the recipe as written - you won't be disappointed! Thanks!
Provided by French Tart
Categories Yeast Breads
Time 2h
Yield 12 Pistolets
Number Of Ingredients 10
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khan Man.
[email protected]Yum!
Mailk Sharafat
[email protected]These rolls are so good, I could eat them every day.
Rahid Zaman Tajak
[email protected]I'm not a baker, but these rolls were really easy to make. I'm definitely going to try more bread recipes in the future.
Miekel Anthony
[email protected]These rolls are a great way to use up leftover onions. I always have a few onions lying around, so it's nice to have a recipe that uses them up.
Igny Hy
[email protected]I love the crispy crust and soft, fluffy interior of these rolls. They're the perfect bread for any occasion.
Lejla Redzic
[email protected]These rolls are perfect for a quick and easy weeknight dinner. I just pop them in the oven and they're done in no time.
Muhammad Muzammal qadri
[email protected]I'm not a huge fan of rye bread, but I really liked these rolls. The onion flavor really balances out the rye.
YOUR CHANNEL
[email protected]These rolls are a little bit of work to make, but they're definitely worth it. They're so flavorful and delicious.
Mostofa Khan
[email protected]I've made these rolls several times now and they're always a hit. They're so versatile - I've used them for sandwiches, burgers, and even breakfast sandwiches.
Danish Mirza
[email protected]These are the best onion rolls I've ever had. The rye flour gives them a really unique flavor.
Gaming Hero
[email protected]5 stars! I made these for a party and they were a huge hit. Everyone loved them.
Abin Rai
[email protected]These were so easy to make and turned out so delicious! I'm definitely making these again.
David Kalu
[email protected]I love the subtle sweetness of the onion and the nutty flavor of the rye in these rolls. They're perfect for sandwiches or just eating on their own with a little butter or cheese.