French Petit Pains

    2 hours 20 minutes

    These French bread rolls are simply delicious and easy to make - perfect for a dinner party or family lunch.

    92 people made this

    Makes: 16 rolls

    • 350ml warm water
    • 1 tablespoon active dry yeast
    • 2 tablespoons caster sugar
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 500g strong white bread flour
    • 1 egg white (optional)

    Preparation:20min  ›  Cook:20min  ›  Extra time:1hour40min rising  ›  Ready in:2hours20min 

    1. In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes.
    2. To the yeast mixture, stir in the oil, salt and nearly half of the flour. Stir in the remaining flour, a little at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    3. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into round balls. Place on lightly greased baking trays at least 5cm apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 degrees C.
    5. If you like, brush the rolls with beaten egg white for a deeper colour. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

    Watch a video of it being made…

    French Petits Pains
    French Petits Pains
    French Petits Pains
    French Petits Pains

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    Reviews in English (1173)


    this is such an easy recipe and turns out beautiful bread rolls each time absolutely luv it  -  06 Mar 2014


    To freshen up these rolls the next day, put the rolls in a paper bag, sprinkle the bag with cold water, and put in a preheated oven at 350F for 5 minutes. They'll taste as good as the first day. These rolls freeze well too. Defrost in the plastic bag and let the ice crystals get absorbed back into the rolls, then freshen as stated above.  -  02 Apr 2001  (Review from Allrecipes USA and Canada)


    Yummm..These just came out of the oven piping hot. I split one, and spread it with melted butter: I'm on cloud nine! They have a light, yet substantial texture. The flavor is delicate, with a hint of sweetness in the backround. The crust is crisp, but those who like theirs thick will have to follow some of the modifications for chewy, crusty crust in the other reviews. I used all-purpose flour, since I don't have bread flour on hand, and after reading reviews saying these rolls were bland,**I added 1 1/2 tsp of honey** to the sugar and yeast when proofing it. I found that I didn't need to add as much flour as was called for in the recipe, but that could be because I used all-purpose. I used 3 cups, and then as much as was needed to keep from sticking when I kneaded it. **I let it rise on the top of the preheating stove, away from the heat of the vents**, and it worked well. After I deflated it, I kneaded it in the bowl for a few minutes, then divided it into 8 rolls and covered them with the same oiled plastic wrap I used to cover the dough for the first rise. **I had preheated the stove to 375 degrees, instead of the suggested 400, because it gave me more control on the darkness of the bread**. I brushed them with melted butter, and they baked for 18 minutes until they were a lovely golden brown. I will definitely make this again, and will pass on the recipe. Thank you, Jo!  -  08 May 2007  (Review from Allrecipes USA and Canada)