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French petits pains recipe

French petits pains recipe

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  • Recipes
  • Dish type
  • Bread
  • French bread

Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. You can also top with poppy seeds or sesame seeds.

1337 people made this

IngredientsServes: 16

  • 350ml (12 fl oz) warm water (45 C)
  • 1 tablespoon dried active baking yeast
  • 2 tablespoons caster sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 500g (1 1/4 lb) strong white bread flour

MethodPrep:2hr ›Cook:20min ›Ready in:2hr20min

  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 C / Gas mark 6.
  5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.


French petits pains

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Reviews & ratingsAverage global rating:(1495)

Reviews in English (1162)

I made the dough in a bread maker and continued at step 4. Lovely textured bread, but from half quantity I only made six nice sized rolls-17 May 2011

I make double, have lovely rolls and a loaf, just cook loaf longer. Freezes really well. Best recipe for bread I have found-10 Feb 2012

very nice soft bread-25 Nov 2008

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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Petits pains recipe on the web!!

French hard rolls that are crusty on the outside and soft and tender inside.

From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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Pain de Mais (Cornbread)

Cornbread. Could there be anything more American? This national classic made me ponder whether the French eat anything close to cornbread, as I found cornmeal nonexistent in Paris’s markets.

I’ve heard it exists in some of the smaller, international grocery stores there, but it’s definitely not a staple item in their markets’ baking aisles. The French just don’t seem to have the fascination with corn that Americans do. That said, after a bit of some research, I found out that cornbread, known as pain de mais, does exist in France, but in the very southwestern Basque region.

Back when Christopher Columbus was around, he brought back the concept of cornbread from his travels to the Americas and this introduction was made in Spain and Southwestern France.

While you can find pain de mais and other sweet cornmeal variations in the bakeries of Southwestern France, classic American cornbread tends to be my favorite way to enjoy cornmeal.

While it’s called a bread, American cornbread resembles cake more than any kind of bread. It’s tender and light, and usually errs on the side of being sweet.

Some types of cornbread are very sweet, but I enjoy sweetening some of the batter with honey rather than just all granulated sugar as I find the honey adds a delicate sweetness and warmth to the cornbread that goes so well with the textured cornmeal.

I love pairing my cornbread with homemade preserves or compotes I feel like it’s a very French thing to do. So to compliment my own version of pain de mais, I made this plum compote. The compote just adds a little something special to the cornbread, providing varying flavor and texture.

Honestly, I love any excuse to make cornbread, but I find it especially comforting in the fall. It is obviously a well-known food in American Thanksgiving spreads it’s always one of the first foods gone at my holiday dinners. It’s not difficult to understand why, though.

In my opinion, a perfect cornbread is tender and moist on the inside with a slightly crisp exterior, and has an enjoyable sweetness that isn’t overwhelming.

Whether you’re pairing the bread with your turkey, or you just decide to whip some up for breakfast, you’ll quickly understand why this bread became such a favorite here and enthusiastically shared abroad.

French Toast Pain Perdu Recipe with Almond

This sweet French toast "pain perdu" recipe will have your mouth watery. It's a tantalizing breakfast or dessert made up of custard-laden brioche, pan-fried until crisp then garnished with maple syrup and fresh strawberries.


  • 4 thick slices of day-old brioche
  • 2 eggs
  • 1/3 cup whole milk, (80 ml)
  • 1 tsp orange zest, (2 grams)
  • 1 tsp orange liqueur or vanilla extract, (5 ml)
  • 1 tsp granulated sugar, (4 grams)
  • 1 cup fresh strawberries, (144 grams) stems removed, sliced
  • 2 tbsp unsalted butter, (28 grams) divided, for the pan
  • powdered sugar, to garnish
  • maple syrup, to drizzle on top
  • sliced almonds, to garnish


  1. To a medium, shallow bowl, add the eggs, milk, orange zest, orange liqueur, and granulated sugar. Whisk to combine and break up the eggs completely.
  2. In a medium pan over medium heat, melt 1/2 a tablespoon of butter, moving the pan from side to side to evenly distribute the melted butter.
  3. Use a fork to dip a slice of brioche into the liquid batter, dipping both sides of the brioche. Place the brioche into the prepared pan, cooking each side for approximately 1 minute, or until it's golden brown and crisp. Repeat this step for the remaining brioche slices, melting a 1/2 tablespoon of butter in the pan before frying each piece of bread.
  4. Cut each brioche slice in half, diagonally, and garnish with strawberry slices and almond slices. Drizzle maple syrup all over, then dust with powdered sugar.


You can keep your brioche slices warm until you're ready to garnish by placing them on a baking sheet and storing them in an oven with the warm setting on.

Petits Pains au Chocolat

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links. Share your own experience submit your blog.**

You don't have to live around the the corner from a Parisian boulangerie to get a hold of freshly baked pain au chocolat. The secrets to making these delicious chocolate-filled pastries at home? Good quality chocolate and frozen puff pastry made from butter. Our April 2004 recipe for [Petits Pains au Chocolat](<a href=) yields 24 mini versions of the French classic, which means you can start nibbling at dawn and enjoy a few more throughout the day. See what our readers thought of the recipe after the jump.

Bloggers' Versions:

Dana Treat: "I couldn't trust myself with 24 of these things lying around so I halved the recipe and only used one sheet of puff pastry. I also used one 4 ounce bar of Ghiradelli bittersweet chocolate. I cut each square in half and it seemed to be the perfect size for the pastry square."

Peace and Love in the Kitchen: "French bakers spend many hours making croissants. This recipe for petit pains au chocolat takes only a few minutes. The secret to its success is high quality store bought frozen puff pastry. Do NOT use pastry made with oil. French bakers would find that appalling. Use pastry made with butter, flour, salt, and water. Nothing more, nothing less.


    • Unless you plan to go into the more elaborate simulation of a baker's oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe.
    • A 4- to 5-quart mixing bowl with fairly vertical rather than outward-slanting sides
    • A kneading surface of some sort, 1 1/2 to 2 square feet
    • A rubber spatula and either a metal scraper or a stiff wide metal spatula
    • 1 or 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
    • A stiff piece of cardboard or plywood 18 to 20 inches long and 6 to 8 inches wide, for unmolding dough from canvas to baking sheet
    • Finely ground cornmeal, or pasta pulverized in an electric blender, to sprinkle on unmolding board so as to prevent dough from sticking
    • The largest baking sheet that will fit into your oven
    • A razor blade for slashing the top of the dough
    • A soft pastry brush or fine-spray atomizer for moistening dough before and during baking
    • A room temperature thermometer to verify rising-temperature
  2. For 1 pound of flour, making 3 cups of dough, producing:
    • 3 long loaves, baguettes, 24 by 2 inches
    • Or bâtards, 16 by 3 inches
    • Or 6 short loaves, ficelles, 12 to 16 by 2 inches
    • Or 3 round loaves, boules, 7 to 8 inches in diameter
    • Or 12 round or oval rolls, petits pains
    • Or 1 large round or oval loaf, pain de ménage or miche pain boulot
    • 1 cake (0.6 ounce) fresh yeast or 1 package dry-active yeast
    • 1/3 cup warm water (not over 100 degrees) in a measure
    • 3 1/2 cups (about 1 lb.) all-purpose flour, measured by scooping dry-measure cups into flour and sweeping off excess
    • 2 1/4 tsp salt
    • 1 1/4 cups tepid water (70 to 74 degrees)

Classic French Pain Aux Raisin

Memories of a trip to the Boulangerie for breakfast pastries warm from the baker's oven are one of the enduring memories of being in France. One must-have of the visit must be pain aux raisins, a soft, warm pastry filled with custard (frangipane) and plump raisins. Warm from the oven, they are at their irresistible best. But even if that's not your memory, this lovely breakfast pastry can be yours, made in your own kitchen, with a bit of planning and preparation. It's easier than you think.

Pain au raisin translates to bread with raisins, but you may have also seen it referred to pain au raisin escargot, because of the snail-like shape of the little individual pastries. The dough rises and is folded and refrigerated several times as you would when making croissants, in a process called lamination—it's what helps create those flaky layers. Then it's spread with frangipane, sprinkled with raisins, rolled up, sliced, brushed with an egg wash, and then baked. It does take a few hours all told, to let the dough rise, but much of it is hands-off work and you can go about and do other things. And then, in the end, you'll have a delicious pastry to eat with tea or coffee.

Petits Pains au Chocolat

Use a high-quality commercial all-butter puff pastry, such as Dufour, which is available in the freezer section of specialty food markets. Or purchase puff pastry dough from your local French bakery. Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Lightly roll out the puff pastry 1/8 inch thick if using 14 ounces of dough or 1/4 inch thick if using 16 ounces of dough. Cut the pastry into sixteen 3 1/2-by-4 1/2-inch rectangles. Place a piece of chocolate in the center of each rectangle and fold the long sides over the chocolate like a business letter. Seal the exposed edge with some of the beaten egg. Repeat with the remaining dough rectangles, chocolate and egg wash. Arrange 8 pastries on each baking sheet. Refrigerate 1 sheet of pastries and bake the other in the center of the oven for 10 minutes. Reduce the heat to 375° and bake for about 15 minutes longer, or until golden brown and cooked through. Transfer the pains au chocolat to a rack to cool slightly. Repeat with the remaining pastries. Serve slightly warm.

Recipe Summary

  • ½ teaspoon instant yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • ¾ cup whole wheat flour
  • 2 ½ cups warm water
  • ½ teaspoon instant yeast
  • 6 cups unbleached bread flour
  • 1 tablespoon kosher salt
  • 2 tablespoons cornmeal for dusting

To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.

When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.

Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.

Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.

Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.

Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.

Preheat an oven to 375 degrees F (190 degrees C).

Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.

Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

Make Pain de Pâques at Home

While typically made at a bakery, here’s a recipe if you want to try making this Swiss bread at home.


– 1 g fresh yeast
– 100 ml water, cold
– 100 g white flour

– 400 g white flour
– 15 g sugar
– 9 g salt
– 50 g unsalted butter, softened
– 9 g fresh yeast, crumbled
– 200 ml milk, lukewarm

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