Breads
Petit Pain Burkinabè (Burkinabe Bread Roll)
Ingredients
- - 500 g (4 cups) bread flour
- - 7 g (2 1/4 tsp) instant yeast
- - 1 tsp salt
- - 1 tbsp sugar
- - 2 tbsp vegetable oil
- - 300 ml (1 1/4 cups) warm water
Method
- In a large bowl, combine the flour, yeast, salt, and sugar.
- Add the oil and warm water, and mix until a rough dough forms.
- Turn out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place in a lightly oiled bowl, cover, and leave to rise in a warm place for 1 hour, until doubled in size.
- Punch down the dough and divide into 8 equal portions, shaping each into a small oval roll.
- Place the rolls on a baking tray, cover loosely, and leave to rise for a further 30 minutes.
- Preheat the oven to 220°C (425°F).
- Score the top of each roll with a sharp knife, then bake for 18-20 minutes, until golden brown and hollow-sounding when tapped.
- Cool slightly on a wire rack before serving.
Introduction: A legacy of French colonial influence, small crusty bread rolls are sold fresh each morning from bakeries and street stalls across Burkina Faso's towns and cities.
Cultural Background: A legacy of French colonial influence, small crusty bread rolls are sold fresh each morning from bakeries and street stalls across Burkina Faso's towns and cities. They are typically eaten with butter, a fried egg, or dipped into hot tea, forming a familiar part of the urban breakfast routine.
Tips: A hot oven and a good initial burst of steam (a small tray of water in the oven) help achieve a crisp crust. Scoring the dough before baking allows it to expand evenly without splitting unpredictably.
Variations: Brush with a little egg wash before baking for a shinier crust. Add a tablespoon of milk powder to the dough for a softer, slightly richer crumb. Naturally vegan as written.
Storage: Store in a paper bag or bread bin at room temperature for up to 2 days.
Reheating: Warm in an oven at 180°C (350°F) for 5 minutes to refresh the crust.
Nutrition: Approx. 220 kcal, 6 g protein, 40 g carbohydrate, 4 g fat per roll (based on 8 rolls).
FAQs:
Q: Why is my crust not crisp?
A: A hot oven and steam in the first few minutes of baking are key to a crisp crust; ensure your oven is fully preheated.
Q: Can this dough be frozen?
A: Yes, freeze the shaped, unbaked rolls, then thaw and prove fully before baking.