Traditional French Pistolets Little Onion and Rye Bread Rolls
Delight your taste buds with these Traditional French Pistolets—little onion and rye bread rolls that combine rustic charm with heartwarming flavor. Perfectly airy yet satisfyingly chewy, these golden-brown rolls are enriched with the earthy sweetness of sautéed onions and the nutty character of rye flour, giving them a uniquely authentic taste. Crafted through a simple yet rewarding process that includes kneading, two gentle rises, and a signature golden milk-brushed finish, these bakery-style rolls are an elegant addition to any meal. Serve them warm with a pat of butter, alongside soups and stews, or as a base for gourmet sliders. Ready in under two hours, these French-inspired rolls are a timeless classic for your baking repertoire!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Rye flour
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 175 milliliters Warm water
- 15 milliliters Olive oil
- 5 grams Fine sea salt
- 1 medium Yellow onion, finely chopped
- 15 grams Butter
- 15 milliliters Milk
Instructions
In a small skillet, melt the butter over medium heat and add the finely chopped onion. Sauté until the onion is soft and golden brown, about 10 minutes. Set aside to cool.
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, combine the all-purpose flour, rye flour, and salt. Mix together thoroughly.
Make a well in the center of the dry ingredients and pour in the yeast mixture, olive oil, and sautéed onions. Mix until the dough comes together into a slightly sticky ball.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough to remove any air bubbles and divide it into 8 equal portions. Shape each portion into a small round roll and place them on a baking sheet lined with parchment paper.
Cover the rolls with a damp cloth and let them rise again for 30 minutes.
Preheat the oven to 220°C (430°F). Brush the tops of the rolls with milk to help them brown nicely during baking.
Using a sharp knife, make a shallow slash or X on top of each roll to allow for expansion.
Bake the rolls in the preheated oven for 15–20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. Enjoy your freshly baked Traditional French Pistolets with a pat of butter or alongside your favorite meal.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 16.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
