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Petits pains à l'ancienne

Petits pains à l'ancienne




24 rouleaux


3 hours

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  • 1 envelope Fleischmann's® Traditional Yeast
  • 1/4 tasse d'eau chaude (100 ° à 110 °F/38 ° à 42 °C)
  • 1-1/2 tasse de farine de blé entier
  • 1-1/2 to 2 cups all-purpose flour, divided
  • 1/2 c. à thé de sel
  • 1/4 c. à thé de bicarbonate de sodium
  • 1 cup buttermilk, (100° to 110°F)
  • 1/4 tasse d'huile de maïs Mazola®
  • 2 cuillères à soupe de miel
  • Raccourcissement
  • 2 tablespoons melted butter



  1. Dissolve yeast in water, stirring well. Let stand 5 minutes.
  2. Mix whole wheat flour, 1/2 cup all-purpose flour, salt and soda together in large mixing bowl. Blend in buttermilk and yeast mixture; blend in oil and honey. Continue to mix on low speed using dough hook, adding more of remaining all-purpose flour, until dough is elastic and smooth. (If making without a dough hook, add only as much flour as needed, then knead until smooth and elastic on lightly floured surface, adding more flour as necessary).
  3. Place dough in a greased bowl, turning to coat surface; cover and let rise in warm, draft-free place until doubled, about 1 hour. Punch down.
  4. Roll dough about 3/8-inch thick on lightly floured surface. Using floured 3-inch round cutter, cut rolls into circles. Crease slightly off-center with sharp knife; brush with melted butter. Fold in half; overlapping top over bottom. Place on greased baking sheet. Cover and let rise until doubled, about 1 hour.
  5. Bake rolls on center rack of preheated 400°F oven for 8 to 10 minutes, or until golden brown. Serve immediately.
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