Petits pains- Dinner rolls

If you have ever been to any event in paris you will always find dinner rolls filled with charcuterie, smoked salmon, salad, foie gras (yum)…etc it is one of the many things that french people love. Although I made the rolls round, many others make them in a form of a boat ( and are called navettes). It is still the most practical rolls to have around. You cannot compare these rolls to the ones bought, and admit it, you are saving money. I made 50 rolls and stole 8 to make beef sliders because I couldn’t resist ( I will show you guys a pic). I’m freezing the rest for a special occasion coming up soon. So stay tuned and make french dinner rolls 🙂

Yield: 50  Time: 2hrs

8 cups of flour
1 1/2 cups of lukewarm milk (or rice milk, soy milk..etc)
1 cup of lukewarm water
5 tsps of dry yeast
1 1/2 tbsp of salt
1/4 cup of sugar
2/3 cup of butter ( or margarine)


Put the yeast in a bowl and add the warm milk and water. Add the sugar and salt. Pour in half of the flour and combine to form dough. kneed the dough by adding little by little the rest of the flour. When the dough starts to become smooth, add the butter in pieces and continue kneeding till the dough is smooth and elastic. Let the dough rise for 1hr or until it doubles in size. Divide the dough into 48-50 pieces and form balls. put on a baking sheet and let it rise for another 30min, brush egg over the rolls. Bake at 410 degrees for 10-15 minutes.



Here are my beef sliders I made right after the rolls came out of the oven. Just grill beef sliders, add avocado, caesar dressing, and tomato and you are done! You will not regret making these rolls. Freeze them and then whenever you want one just pop it out of the freezer to defrost. Enjoy 🙂


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Petits pains- Dinner rolls
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  1. these were great! I made them a little bigger and used them as burger buns (used spelt flours, maple syrup and other healthier alternatives). Soft and delicious! my kids loved them!

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