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Pistolette Roll
Pistolette Roll is a traditional American recipe (from Louisiana) for classic soft sourdough roll flavoured with onions and garlic. The full recipe is presented here and I hope you enjoy this classic American version of: Pistolette Roll.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+90 minutes proving)
Makes:
12–16
Rating: 
Tags : Bread RecipesBaking RecipesUSA Recipes
Pistolette Roll: Classic American recipe (from Louisiana) for a traditional buttery bread roll with sweet onions in the dough.
Ingredients:
1.2kg good bread flour
2 tbsp sugar
1 tsp garlic salt
1 large, sweet, yellow onion
2 tbsp butter
2 tbsp bacon fat
250g
sourdough starter
120ml warm milk
1 egg
120ml warm water
1 tsp sugar
1 packet active, dried, yeast (15g)
Method:
Place the sourdough starter at room temperature over night to activate. Add the yeast to 120ml warm water in which the teaspoon of sugar has been dissolved. Meanwhile, whisk the warm milk and eggs together. Chop the onion very finely and begin caramelizing in the the butter and bacon fat.
Place the flour, 2 tbsp sugar and garlic salt in a bowl and mix whilst adding the caramelized onion and cooking fats. Now combine all the wet ingredients together and to the dough mix. Mix well until a dough forms and pulls away from the bowl. If it's a little too wet add more flour, if too dry add more water. Once the dough forms, tip onto a floured surface and knead for 10 minutes then place in an oiled bowl, cover with a dishcloth and put in a warm place to rise (about an hour).
Once the dough has doubled in volume, knock it back, knead for 5 minutes then cut into 16 equal portions. Roll each into a ball and stuff with an appropriate filling, such as the cajun shrimp recipe then seal the bun, place on a greased baking sheet (leaving at least 3cm between them), cover with a tea towel and place in a warm spot to prove again for 30 minutes.
Place in an oven pre-heated to 190°C and bake for 15 minutes. Remove and brush with thyme butter then place back in the oven for about 10 more minutes, until the buns are golden brown in colour.
