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1
Mix and Knead the Dough
20 Mins • Mixing
Warm water, about 37°C (98°F)
Stir the sugar into the warm water, sprinkle over the yeast and leave 10 minutes until foamy. Tip in the flour, milk powder, salt and oil and mix until a shaggy dough forms. Knead on a lightly floured surface for 10 minutes until smooth, soft and slightly sticky — it should spring back when poked.
Resist adding extra flour while kneading; a slightly sticky dough bakes into a lighter roll.
Done when: Dough is smooth, elastic, and springs back when pressed with a fingertip.
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2
First Rise
60 Mins • Resting
Warm place, about 24°C (75°F)
Shape the dough into a ball, place it in a lightly oiled bowl and turn it once to coat. Cover with a clean cloth or cling film and leave in a warm, draught-free place for 60 minutes until doubled in size.
A turned-off oven with the light on is the perfect warm spot in a cold kitchen.
Done when: Dough has doubled and holds a dent when poked gently.
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3
Shape and Split the Rolls
15 Mins • Shaping
Room temperature, about 21°C (70°F)
Turn the dough onto a lightly floured surface and press out the air gently. Divide into 8 equal pieces, about 118 g each, and shape each into a smooth oval about 12 cm long. Place on a lined baking tray, dust lightly with flour, then press the handle of a floured wooden spoon firmly down the centre of each roll, almost to the tray, to make the deep split that marks a pistolet.
Flour the spoon handle well or it will stick and drag the dough.
Done when: Eight even ovals, each with a clear split running down the middle.
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4
Second Rise
45 Mins • Resting
Warm place, about 24°C (75°F)
Cover the shaped rolls loosely with a cloth and leave in a warm place for 45 minutes until puffy and about half as big again. Meanwhile, place a deep tray on the bottom shelf of the oven and boil a kettle of water for steam.
Do not let the cloth touch the rolls or it will stick to the split; tent it loosely instead.
Done when: Rolls look puffy and spring back slowly when poked.
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5
Bake with Steam
25 Mins • Baking
220°C (425°F) oven
Heat the oven to 220°C (425°F). Slide the tray of rolls onto the middle shelf, pour the boiling water into the tray on the bottom shelf, and shut the door quickly to trap the steam. Bake for 20–25 minutes until deep gold and crackling, with a hollow sound when tapped underneath. The crumb inside should reach 93°C (200°F).
Do not open the oven in the first 15 minutes — the steam is what builds the crisp crust.
Done when: Crust is deep gold and crisp; the base sounds hollow when tapped.
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6
Cool on a Rack
10 Mins • Cooling
Room temperature, about 21°C (70°F)
Lift the rolls onto a wire rack and leave for at least 10 minutes before tearing one open. The crumb is still setting inside, and cutting too soon makes it gummy.
Cooling on a rack, not the tray, keeps the base crisp instead of steaming soft.
Done when: Rolls are warm but comfortable to hold; the crumb is set and fluffy.
auto_awesome Finishing Touches & Plating
Eat the pistolets warm, split open and spread with salted butter, or fill them generously — ham and cheese is the Brussels classic. They are at their best on the day they are baked.
Belgium
1h
