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Pistolet (bread roll): photo of the dish
Illustrative photo: Égoïté — CC BY 3.0, Wikimedia Commons
Breakfast

Pistolet (bread roll)

A small round roll with a crisp crust and light crumb, typical of Belgium, eaten at breakfast or snack time. Its floury crust and its star or crossed slashes make it instantly recognisable.

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Ingredients

Ingredients

Finition

On the side

Nutrition facts

474 kcal per serving

Protein
17.3 g
Carbohydrates
84.9 g
of which sugars
1.9 g
Fat
5.5 g
Fiber
4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, salt and crumbled yeast, then gradually add the lukewarm water while kneading.
  2. Work in the softened butter and knead for 10 minutes until smooth and elastic and no longer sticky to the fingers.
  3. Cover and leave to rise for 1 hour in a warm spot, until doubled in size.
  4. Divide the dough into 8 equal pieces and shape each into a taut ball.
  5. Arrange the rolls on a floured tray, cover and leave to rise for 30 minutes.
  6. Make three star or cross-shaped slashes on top of each roll, then dust with flour.
  7. Bake at 230 °C for 18 to 20 minutes, until the crust is golden and sounds hollow when tapped underneath.
  8. Let them cool on a rack before serving.

Variations and tips

Wholemeal pistolets. Replace 150 g of the wheat flour with wholemeal flour, and add 1 tbsp of honey.

Using what's available. If you don't have fresh yeast, use 1 sachet of instant dried yeast, added straight to the flour.

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Original Ecomely recipe.