Petit Pains Au Lait
Classic French Milk Rolls
• 50gm (2oz, 1/4 cup)butter
• 1 tablespoons castor sugar
• 2 teaspoons salt
• 280ml (9fl oz, 1 cup) lukewarm milk
• 15gm (1/2 oz fresh yeast) or 1 teaspoon dried yeast
• Mix in the sugar.
• Rub the butter into the flour until it is very fine like breadcrumbs.
• If using fresh yeast, cream the yeast with 3 tablespoons of the milk.
Stir in the remainder of the milk.
Add the yeast/milk mixture to the flour and using your hands, mix to a dough.
• If using dried yeast, add it to the mixture and then add the lukewarm milk.
Mix to a dough with your hands.
• Turn out onto a floured surface and knead the dough for about 5 minutes until it is smooth and elastic in texture.
• Put your dough into a lightly oiled bowl and cover with clear film or a clean damp teacloth and leave for about 1 hour or until it has doubled in size.
The time it takes depends to a great extent on the temperature. I find it takes longer when the room is cooler. A good idea if it is a cold day and you do not have central heating etc, is to put it in a warm cupboard such as an airing cupboard or on a warm window sill.
• Turn the dough out onto a lightly floured surface again and knock back (punch it!)
• Divide the dough into 12 equal pieces and shape them into balls for your bread rolls.
• Cut a cross on the top of each one with a sharp knife.
• Cover with lightly oiled clear film or a clean damp teacloth and leave for another hour or until doubled in size.
• Brush the tops of the bread rolls with milk and place in a preheated oven, 200C(400F, Gas 6) and bake for about 20 minutes or until they are golden brown in colour.
• Place them on a wire rack to cool.