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Bread

French Split Rolls

A small loaf of bread split and baked with lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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French Split Rolls

Ingredients

Directions

Shape and proof

  1. Break the dough into 2-ounce pieces and shape them into rounds.

  2. Allow the rounds to proof slightly, then brush the tops lightly with melted lard.

  3. Using a small rolling pin, press down along the center of each round.

  4. Turn the rolls over and place them split side down in cloths.

  5. Pinch the cloths between the rows and let the rolls proof well.

Transfer and bake

  1. Turn the rolls over and place them on a peel split side up.

  2. Bake in a preheated oven at 400°F (200°C) with steam.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Dough for flutes
Forms the structure that rises in the oven and sets into the crumb of each roll.
Melted lard
Adds fat to the tops, promoting a tender crust and golden browning in the oven.

The step that matters

Let the rolls proof well in the cloths. Proofing lets the dough expand and become airy before baking. Underproofed rolls stay dense and may not open along the score, while overproofed rolls can collapse or lose shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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