Mini Pains Viennois

Pain viennois is one of my favorite types of bread. It is soft, the top is crusty, and it is perfect to make sandwhiches. Made it the other day and I am quite pleased with the result. Hope you like it 🙂

Mini Pains Viennois

  • Servings: 12-14
  • Difficulty: medium
  • Print

Mini pain viennois, perfect on their own with some butter, or as dinner rolls with soup


  • 2 + 1/4 cup flour
  • 50 g sugar
  • 1.5 tsp yeast
  • 50g butter, softened
  • 1 tsp salt
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 egg + 1/4 cup milk for coating


  1. Warm up the milk a little bit to remove the cold (don’t warm it up too much as it kills the yeast)
  2. Mix 1/2 cup of milk with the yeast
  3. In a bowl, add the flour, sugar, and salt
  4. Gradually add the milk+yeast mixture while working the dough
  5. Add the egg
  6. Add the softened butter
  7. Work the dough until you get a firm and soft dough. Cover and place in a warm area (such as the oven with the lights turned on) for one hour (tip: you can place inside a blanket to help it rise faster)
  8. After one hour, divide the dough in 12-14 equal parts and make balls, cover and let sit for 10 min
  9. Preaheat the oven to 360°F/180°C
  10. Mix the egg and 1/4 cup of milk and coat the balls with the mixture just before putting in the oven
  11. Bake for 20min, or until the top becomes crusty

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