Traditional French Pistolets - Little Onion And Rye Bread Rolls

Total Time: 2 hrs Preparation Time: 1 hr 40 mins Cook Time: 20 mins

Ingredients

• 310 ml tepid water
• 20 g fresh yeast, crumbled
• 2 tablespoons olive oil or 2 tablespoons melted butter
• 1 teaspoon salt
• 1 teaspoon sugar
• 400 g strong bread flour (high gluten)
• 100 g rye flour
• 2 -3 tablespoons dried onion
• water, and onion salt or onion powder, for finish
• flour, for dusting

Recipe

• 1 to start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. put on "dough" setting to mix, prove and rise.
• 2 pre-heat the oven to 220c/425f/gas mark 7.
• 3 once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. cut into 12 pieces and shape into ovals. place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
• 4 brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. the pistolets should sound hollow when tapped and have a crusty finish. allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. these freeze very well.