Nothing beats the aroma of a fresh, crusty Brazilian-style French roll coming straight out of the oven. Making pão francês at home might seem intimidating, but with this detailed recipe, you’ll see it’s much easier than you think. Beyond the rewarding process, the result is absolutely worth the effort. These Brazilian French rolls are the perfect addition to your breakfast table or a special afternoon snack.
Ingredients:
- 3 ½ cups (approx. 450g) all-purpose flour
- 1 cup + 2 tablespoons (270ml) water
- 1 tablespoon (14g) fresh yeast (or 1 ½ tsp active dry yeast)
- ¾ cup (150g) sourdough starter (fed)
- 1 ½ teaspoons (8g) unsalted butter, softened
- 2 teaspoons (10.5g) fine sea salt
- 2 teaspoons (8g) granulated sugar
How to make Brazilian French Rolls:
- Prepare the sponge (preferment): Mix 14g of yeast, 28g of water, and 28g of flour (taken from the total recipe amounts). Let it rest until foamy.
- Autolyse: Combine the remaining flour and water. Let it rest for 1 to 2 hours.
- The Dough: Add the activated sourdough starter, the yeast mixture, sugar, and butter to the autolyse dough. Mix well and knead for 3 to 5 minutes. Add the salt and continue kneading for another 5 minutes, until you reach the “windowpane” stage.
- Bulk Fermentation: Let the dough rest for 20 minutes.
- Dividing: Divide the dough into 2.5 oz (70-75g) portions. Round them into balls and let them rest for 10 minutes.
- Shaping: Flatten each portion into an oval, fold the sides toward the center, and roll them up tightly to form the rolls.
- Proofing: Place the rolls on a baking sheet, lightly spray with water, and cover with plastic wrap and a clean kitchen towel. Let them proof until doubled in size (about 1 ½ to 2 hours).
- Preheating: Preheat the oven to 450°F (230°C). Place an empty baking pan on the bottom rack to help create steam.
- Scoring: Score the rolls with a sharp blade or a serrated knife. Mist the rolls with water and carefully pour hot water into the preheated bottom pan to create a burst of steam.
- Baking: Bake at 450°F (230°C) for 10-15 minutes until starting to brown. Reduce the temperature to 400°F (200°C) and bake for 15-20 minutes until golden and crusty. Reduce to 350°F (180°C) for a final 5 minutes to ensure they are baked through inside.
Pro Tips for Perfect Rolls
The secret to perfect Brazilian rolls lies in the details. The sponge helps activate the yeast for better flavor and efficient fermentation. Don’t skip the autolyse stage; resting the flour and water helps gluten development, making the dough elastic and easy to shape.
Kneading until the “windowpane” stage is crucial—it ensures the dough is strong enough to hold the air pockets for that soft, airy interior. Finally, steam is your best friend for a crispy crust. Creating steam in the oven at the start of the bake is what separates a good roll from a bakery-quality one.
Prep time:
Total time is approximately 4 to 5 hours, including resting, proofing, and baking.
Yield:
This recipe makes about 12 to 14 rolls.
A Bit of History
Despite the name, pão francês is a uniquely Brazilian creation! In the early 20th century, Brazilian elites traveling to Europe tried to recreate the crusty rolls they found there. Local bakers adapted the recipes to available ingredients, resulting in what we know today. In different parts of Brazil, you might hear them called pãozinho or cacetinho.
These rolls are a cultural icon, essential for a classic Brazilian breakfast served with butter, jam, or even the famous mortadela sandwich. Baking them at home is a wonderful way to connect with this tradition and enjoy the unmistakable crunch of a fresh, homemade roll.