Petits pains viennois au beurre

There is some interest in how the buttery rolls were made …. here goes:


  • Sachet of yeast
  • 3.5  cups warm milk
  • 2 eggs
  • 2 tablespoons sugar
  • 1 or 2 teaspoons salt (optional)
  • 3.5 cups all-purpose flour
  • stick of non-salted butter


  1. Dissolve yeast in warm milk, add eggs, sugar and salt

  2. Gradually incorporate the flour and knead until you have a good springy dough … you can do this by hand but a good mixer with a dough-hook makes it a lot less hard work

  3. Cover bowl and let stand for 30 minutes

  4. Knead again lightly about 20 times – you can do this by hand

  5. Cover bowl and let stand for 1.5 hours

  6. Knead again lightly about 15 times

  7. Cover bowl and let stand for 1 hour

  8. Soften the butter and using the mixer, add it to the dough. This going to come out very sticky and you should add more flour to regain the correct consistency … probably a couple of heaped tablespoons.

  9. Divide into 8 small round balls and lay them out on a baking sheet covered with baking parchment

  10. Let the rolls rise for about 45 minutes

  11. With a very sharp knife cut a cross (carefully) in the top of each

  12. Cook in an oven at 375 to 400 deg for 15 to 20 minutes until golden … have a bowl of hot water in the oven at the same time to ensure a humid atmosphere

  13. Cool on a rack and eat. They freeze well.