One of my favorite things growing up was warm Haitian bread dipped in hot chocolate. It's not easy to find outside of New York or Florida, so this is my own taste of home.


Recipe Summary

25 mins
15 mins
1 hr 7 mins
1 hr 47 mins
9 rolls


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir water and brown sugar together in a small bowl. Sprinkle yeast evenly over the surface. Cover with a clean cloth and let stand until yeast softens and forms a creamy foam, about 7 minutes.

  • Mix all-purpose flour, whole wheat flour, shortening, and salt together in a large bowl until shortening is thoroughly incorporated. Pour in yeast mixture; mix with your hands or a wooden spoon until dough comes together.

  • Dust a flat work surface with flour. Knead dough until smooth and holding its shape.

  • Lightly grease a large bowl with 1 teaspoon vegetable oil. Add dough; turn to coat with oil. Cover with a clean cloth and let rise until doubled, about 35 minutes.

  • Gently punch down dough to deflate. Dust your work surface with more flour. Roll dough out until it is 1/3-inch thick. Fold in half and roll out again. Repeat this process 4 times.

  • Fill a large baking pan with 1 inch water and place it on the bottom rack of the oven. Preheat oven to 350 degrees F (175 degrees C).

  • Lightly grease a jelly roll pan with 1 teaspoon vegetable oil. Cut dough into 9 pieces and place on the greased pan. Cover with a clean, damp cloth; let rise until puffy, about 25 minutes.

  • Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.

Cook's Note:

Authentic Haitian bread does not use whole wheat flour, but I had to get some fiber in there.

Nutrition Facts

172 calories; protein 3.9g 8% DV; carbohydrates 26.9g 9% DV; fat 5.7g 9% DV; cholesterolmg; sodium 261mg 10% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This was an interesting bread to make. The dough really didn’t want to rise. It finally did somewhat, though the most drastic change was on the second rise. I wasn’t sure how to shape it after cutting the dough into pieces, so I searched online. It looks like it is usually in squares, so I shaped the dough into a square and cut it into 9 smaller squares before the second rise. Overall the consistency and flavor are nice but it would benefit from more salt and (I don’t know if this would threaten its authenticity) a touch of molasses. Read More