We Knead To Bake #17 : Petit Pains au Lait (French Milk Bread/ Rolls)
It that time of the month once again, when members of the We Knead To Bake group of bread bakers post their bread. This month’s choice of bread was a simple and very easy bread – Petit Pains au Lait which is are classic and soft French
Ingredients
Instructions
  1. You can knead by hand or use a machine. I used my hand food processor. Put the warm milk, yeast and sugar in the bowl. Pulse a couple of times to mix. Then add all the flour and the salt and run the processor until it looks crumbly. Add the butter and knead until you have a soft, smooth and elastic dough thatu2019s not sticky. Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.
  2. Shape the dough into a ball and place it in an oiled bowl, turning it over to coat with oil. Cover loosely and set aside to rise until double in volume. This should take about 1 1/2 hours.
  3. Turn the dough out onto your working surface. You shouldnu2019t need any flour, but if you feel the need, just lightly dust your palms with it. Deflate the dough gently, and divide it into 10 equal pieces. Let them rest for 15 minutes.
  4. Roll out each piece of dough, one at a time, into a circle about 4u201d in diameter. Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder. Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down. Cover loosely and let them rise for an hour or so till almost double in size.
  5. Brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls. Sprinkle pearl sugar/ granulated sugar.
  6. Bake them at 200C (400F) for about 15 minutes or so until theyu2019re golden brown. Let them cool on a rack. Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.
Recipe Notes

This recipe makes 10 Petit Pains au Lait. They’re best eaten the same day, though you could warm them up and serve the next day.

*If you don’t have bread flour, put 2/3 tsp vital wheat gluten in your 3/4 cup measure and top up with all-purpose flour. Mix this well.

If you don’t have vital wheat gluten, then just use 3/4 cup all-purpose flour.

**This topping is optional. The pearl sugar looks pretty and adds a little crunch. If you can’t find pearl sugar, use large crystals of sugar or even regular granulated sugar.