French Bread Dinner Rolls – Petit French Roll

Petit French Rolls

Petit French Rolls:


  • 8 Bread rolls
  • Bread flour – 150g
  • Sugar- 8g
  • Salt-2g
  • water- 40g
  • milk- 60g
  • Dry yeast-2g
  • Unsalted butter(room temperature)- 12g
  • For Sprinkle- Bread flour (as needed)
  • For Toppings:16g(2g×8) Salted butter

Baking Tips:

Baking time will vary according to your oven so please adjust accordingly.
Be careful not to let the dough dry out when you are letting it rise or rest.
When the dough is too moist and sticky, powder the dough a little.

Other Recipes:


Combine the dry ingredients and mix together with a whisk.

Combine water, milk, and dry yeast, then add it to and mix.

Put it on the table and knead for 10mins

Add butter and knead more. (5mins)

Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)

Degas the dough form, divide it into 8 pieces and make them round.

Cover them with a wet cloth and leave them for 15 mins. (bench time)

Deflate the dough lightly, round off each piece again and line them up on a baking sheet.

Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.

Preheat the oven to 250°C. Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
Slash the top with 1 cut and put butter on the top.

When the oven has heated up all the way, mist the rolls generously.

Turn the oven temperature down to 230°C and bake the rolls for 13 minutes.

Place it on a wire rack to cool.


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