Traditional French Pistolets - Little Onion And Rye Bread Rolls - cooking recipe

Ingredients

Bread rolls
310 ml tepid water
20 g fresh yeast, crumbled
2 tablespoons olive oil or 2 tablespoons melted butter
1 teaspoon salt
1 teaspoon sugar
400 g strong white bread flour (high gluten)
100 g rye flour
2 -3 tablespoons dried onion
Topping
water, and onion salt or onion powder, for finish
flour, for dusting

Preparation

To start the dough in the bread machine, add the ingredients in the order posted - except the topping and extra flour for dusting. Put on \"dough\" setting to mix, prove and rise.
Pre-heat the oven to 220C/425F/Gas mark 7.
Once the dough has risen, turn out of the tin on to a floured board and knock back, then knead for a minute or two. Cut into 12 pieces and shape into ovals. Place on well greased and floured baking sheets and cover with oiled cling-film; leave them in a warm place to rise for 30 minutes, or until almost doubled in size.
Brush the rolls with water and then sprinkle with onion salt or normal salt, before dusting with flour. Using an oiled handle of a wooden spoon, split each roll almost in half lengthways, see photo. Allow to rest for 3 to 5 minutes before baking in pre-heated oven for 15 to 20 minutes. The pistolets should sound hollow when tapped and have a crusty finish. Allow them to cool slightly on a wire rack then serve warm with butter and fillings to taste. These freeze very well.