Crispy Bread Rolls (Petit Pain)

 

These bread rolls remind me of being a child at family wedding and patiently waiting for the soup starter to arrive so I could ignore it and eat my individual bread roll slathered in butter, it was the best part of the meal! I've grown up a bit since then so now I eat the vegetable soup but the roll still has a hold over me!  

These homemade bread rolls, with 45.9g of complex carbohydrates and 8.2g of protein per roll, provide steady energy and support muscle repair, making them ideal for balanced meals or post-workout snack. With 1.7g of fibre and low fat (0.6g), they promote good digestive health and heart-friendly eating. Apart from soup and can enjoy them with hummus, grilled veggies, or a sprinkle of seeds for extra omega-3s and fibre. For a nutrient boost, consider swapping up to 20% of the white flour for whole wheat flour to increase fibre and micronutrients for a slightly nuttier texture.

Adapted Baguette recipe from Bread by Eric Treuille and Ursula Ferrigno

Ingredients

7g (2tsp) Fast acting yeast

375ml Warm water
500g Strong white flour

1½ tsp Salt

Method
Pour all the warm water into a small jug, add the yeast and allow it to "bloom" for 3-5 minutes. Meanwhile weigh out the flour and salt and place it into a stand mixer bowl, make a well in the centre of the flour. Once the yeast mixture has foamed up, add it to the well, draw in a small amount of the flour in from the sides and mix lightly. Allow this concoction to sponge for 15-20 minutes. With the beater paddle fitted, slowly mix the ingredients together on a low speed, scrape down the sides as needed. Once the dough comes together, swap out the beater for the dough hook and knead on MIN for 4-8 minutes or until the dough is smooth and elastic. At this stage I usually tip the dough onto my countertop, shape it into a neat ball, add a drop of oil to the stand mixer bowl and replace the dough, coating it lightly in the oil. I leave it covered with a clean tea towel in a draught-free place to rise until it has doubled in size (Fig. 1). Knock back the dough and allow it rise for a further 30-40 minutes. Meanwhile line or flour a baking tray and preheat the oven to 200°C/400°F/Gas Mark 6. 

Tip the dough out onto a well floured surface and divided it into 8 equally sized pieces (100g each approx.). Shape each piece into a roll (10cm x 4cm approx.) and place onto the prepared baking tray. Cover the rolls with a clean tea towel and allow to almost double in size (Fig. 6). Once the rolls have risen, using a very sharp knife or a baker lame cut a slash down the centre (Fig. 8) and place into the preheated oven with a couple of ice-cubes to create steam. Bake for 20-25 minutes or until golden brown. cool on a wire rack. 

Nutritional Values Per Roll (Approx. 100g)

• Calories: 230 kcal

• Protein: 8.2g

• Carbohydrates: 45.9g

• Fat: 0.6g

• Fiber: 1.7g

• Sodium: 517.5mg

• Sugars: <1g

Values are approximate and may vary slightly based on ingredient brands or measurements.

Why Homemade Matters

Choosing to make these rolls from scratch means you’re in control of the ingredients, sidestepping the preservatives and additives often found in store-bought versions. It’s a simple way to enjoy real, wholesome food that tastes better and feels good to share with family and friends.