Breads
Pain Béninois (Local Bread Rolls)
Ingredients
- - 500 g (4 cups) all-purpose flour
- - 70 g (1/3 cup) sugar
- - 7 g (2 1/4 tsp) instant yeast
- - 1 tsp salt
- - 280 ml (1 1/8 cups) warm water
- - 40 g (3 tbsp) softened butter or margarine
- - 1 egg, for egg wash
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.