A pistolette is a roll about half the size of a baguette that is commonly used for sandwiches. It’s very popular in Creole-Vietnamese dishes, particularly in New Orleans. This recipe uses bread flour rather than all-purpose flour to give the rolls a light fluffiness. The pistolette comes to the United States via France, where a pistolet is a small round roll that also is popular in Belgium.
Recipe Servings: 12
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a small bowl combine yeast with warm water and sugar and let sit for 5 minutes.
- In the bowl of a mixer, or a large mixing bowl, add 1½ cups bread flour; then stir in the water and yeast mixture.
- Cover with a thick towel and let sit for up to 2 hours. If mixture begins to bubble up out of the bowl, stir it down.
- Add water, honey, olive oil, salt, and 4 cups of bread flour, and stir to combine.
- Using the dough hook attachment, or working by hand, knead on low speed for 8–10 minutes until an elastic dough forms.
- Removing the dough hook, cover the dough with non-stick spray and cover the mixer or bowl with a large plastic bag and allow rise for 45–90 minutes, or until about doubled in size.
- Prepare a baking pan, greasing it and covering with parchment.
- Working on a lightly floured surface, turn the dough out and pull off 12 equal sized pieces.
- Shape these into oval rolls and place on the baking pan about 1 inch apart.
- Greasing plastic wrap, place it on top of the rolls and let rise for 20–30 minutes.
- Preheat the oven to 400°F.
- Spray rolls lightly with water and after placing the baking pan in the oven, spray the oven with water as well.
- If desired, brush the tops of the rolls with melted butter or oil before baking.
- Bake for 25–30 minutes, until the rolls are brown.
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