397. petit pains au lait (French milk bread/rolls)
A couple of weeks ago I came across the recipe for petit pains au lait on Priya’s blog (Priya’s Versatile Recipe). Anything French these days catches my attention. I browsed through the recipe and found it very interesting. She made the little milk bread rolls for the We knead to bake group started by Aparna of My Diverse Kitchen. I checked out the rolls made by Aparna too and knew I wanted to try the recipe out immediately. I prepared the rolls and loved how soft and buttery they were. Priya added chocolate to hers(brilliant idea) but I made mine plain. The rolls didn’t last for too long as hubby dear had a few with a hot cup of tea. The rest were eaten with some soup. As my husband is diabetic, I avoided topping it with more sugar. I loved the way the top of the rolls were snipped with scissors. Beautiful effect.
Since these rolls turned out absolutely delicious, I had to blog the recipe. Next time I would like to make them with a bit of chocolate and jam and serve them for breakfast.
PETIT PAINS AU LAIT (FRENCH MILK BREAD)
Makes 10 rolls
Recipe source: Gourmet by Kat
1⅔ cup plain flour (all purpose flour)
¾ cup bread flour or ¾ cup plain flour and ⅔ tsp vital wheat gluten
⅔ cup warm milk
¼ cup sugar
1 tsp instant dry active yeast
¼ tsp salt
60g soft butter
extra milk for brushing
pearl sugar or crushed sugar cube or granulated sugar for topping (optional)
extra butter for greasing
extra flour for dusting
- Mix milk, sugar and yeast together.
- Put both the flours in a big bowl.Add salt and mix well.
- Add the milk mixture to the flour and knead the dough.
- Turn out the dough onto a lightly floured board or work top.
- Knead the dough using the butter as you go along. Knead the dough for 10 to 15 minutes till you get a soft, smooth but elastic dough. Form the dough into a ball.
- Grease the bowl and dough with some butter.
- Put the dough in the bowl. Cover it with a cling film and let is rest in a warm place for 1½ hours or 2 till the dough has become double the size.
- Remove the dough on to the work top or board which is very lightly dusted with flour. Knead the dough gently.
- Divide the dough into 10 parts and roll into balls. Rest the dough for 15 minutes.
- Grease the baking tray with some butter or oil.
- Roll each ball into a circle of 3 to 4 inch diameter.
- Roll it like a swiss roll. Pinch the seam and tuck in the ends.
- Place the roll on the greased tray with the pinched end facing down.
- Repeat steps 11 to 13 with the remaining dough.
- Let the rolls rise till they are double in size. This took about 30 minutes.
- Brush the top with milk.
- Using a pair of scissors make diagonal cuts on top of the rolls. Don’t cut them too deep.
- Preheat the oven to 200°C.
- Place the tray in the oven and bake for 15 minutes or till the tops are golden brown.
- Remove the rolls from the tray and place on a wire rack to cool.
- Serve warm with your favourite cup of coffee or tea.
|ladi pav (indian bread rolls)|