Best 3 Traditional French Pistolets Little Onion And Rye Bread Rolls Recipes
In the realm of French bread, few can rival the charm and versatility of the pistolet. These delightful little rolls, also known as onion and rye bread rolls, are a testament to the French tradition of combining simple ingredients into something truly special. With a delicate crunch and a soft, airy interior, pistolets are perfect on their own or as a vessel for your favorite fillings. Whether you prefer the classic combination of ham, cheese, and butter or something more adventurous, these rolls will elevate your sandwich game to new heights. But the pistolet's talents extend far beyond the realm of sandwiches. They make excellent accompaniments to soups and salads, and they can even be transformed into croutons or bread crumbs for a touch of homemade goodness in your favorite recipes. So, prepare to embark on a culinary journey as we delve into the secrets of crafting traditional French pistolets, exploring variations that range from the classic to the contemporary.
Here are our top 3 tried and tested recipes!
FRENCH ONION BREAD
I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.
Provided by Taste of Home
Time 55m
Yield 3 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
RYE ROLLS
I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.-Awynne Thurstenson, Siloam Springs, Arkansas
Provided by Taste of Home
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. , In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 123 calories, Fat 3g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 211mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)
A sourdough variation of Recipe #416868. Preparation time doesn't include the starter preparation.
Provided by Red_Apple_Guy
Categories Breads
Time 2h16m
Yield 12 rolls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix sponge and let ferment overnight at room temp (72F).
- Mix all other ingredients and let sit for 5 to10 minutes.
- Knead for 10 minutes.
- Stretch the dough and fold letter-style from top to bottom and side to side.
- Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
- Divide into 12 even pieces (80 g each) and shape into balls.
- Dust the balls lightly with flour (I use a sifter).
- Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
- Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
- Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
- Cool on rack.
Tips:
- Use high-quality ingredients for the best results, including fresh onion, rye flour, and bread flour.
- Make sure the water is warm enough to activate the yeast, but not too hot, or it will kill the yeast.
- Knead the dough until it is smooth and elastic, about 10 minutes.
- Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the dough into 12 rolls and place them on a baking sheet.
- Allow the rolls to rise for another 30 minutes before baking.
- Bake the rolls in a preheated oven at 400°F for about 20 minutes, or until they are golden brown.
- Serve the rolls warm with butter, jam, or cheese.
Conclusion:
These traditional French pistolets are a delicious and versatile bread roll that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, soup, or simply as a snack. With their soft and fluffy interior and crispy exterior, these rolls are sure to please everyone at the table. So next time you're looking for a new bread recipe to try, give these pistolets a try!
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