Pain Béninois (Local Bread Rolls)

Name: Pain Béninois (Local Bread Rolls)
Prep time: 1 h 50 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 9
Cuisine: Benin
Ingredients: All-purpose flour — 500 g (4 cups); Sugar — 70 g (1/3 cup); Instant yeast — 7 g (2 1/4 tsp); Salt — 1 tsp; Warm water — 280 ml (1 1/8 cups); Softened butter or margarine — 40 g (3 tbsp); Egg, for egg wash — 1

The Quirky Foodster Team

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20 min (plus 1.5 hr rising)

Prep

20 min

Cook

Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Sugar — 70 g (1/3 cup)
Instant yeast — 7 g (2 1/4 tsp)
Salt — 1 tsp
Warm water — 280 ml (1 1/8 cups)
Softened butter or margarine — 40 g (3 tbsp)
Egg, for egg wash — 1

Method

In a large bowl, mix the flour, sugar, yeast and salt.
Add the warm water and softened butter, and mix until a shaggy dough forms.
Knead on a floured surface for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough and divide into 8-10 equal pieces, shaping each into a smooth roll.
Place the rolls on a lined baking tray, cover, and let rise for a further 30 minutes.
Preheat the oven to 190°C (375°F). Brush the rolls with beaten egg.
Bake for 18-20 minutes until golden brown and hollow-sounding when tapped on the base.

Introduction: Soft, slightly sweet bread rolls sold fresh each morning from bakeries across Benin's towns and cities, pain
béninois reflects the country's French colonial baking heritage adapted with local techniques and a distinctly
tender, pillowy crumb.

Cultural Background: Soft, slightly sweet bread rolls sold fresh each morning from bakeries across Benin's towns and cities, pain
béninois reflects the country's French colonial baking heritage adapted with local techniques and a distinctly
tender, pillowy crumb.

Tips: A warm, draft-free spot – such as an oven with just the light on – speeds up both rises reliably.

Variations: Sprinkle sesame seeds on top before baking for extra texture and visual appeal.

Vegetarian/Vegan: Replace butter with a plant-based margarine and use a flax egg wash (1 tbsp ground flaxseed with 3 tbsp
water) for a vegan version.

Storage: Store in an airtight bag at room temperature for up to 3 days.

Reheating: Warm in a 160°C (320°F) oven for 5 minutes to refresh the crust.

Nutrition: Approx. 210 kcal, 6g protein, 5g fat, 36g carbohydrates per roll.

FAQs:

Q: Why is my dough not rising?
A: Confirm your yeast is active and the water was warm (around 37°C/100°F), not hot, which can kill the yeast.

Q: Can I freeze the baked rolls?
A: Yes, they freeze well for up to 2 months; thaw and warm in the oven before serving.