397. petit pains au lait (French milk bread/rolls)

June 8, 2014mayurisjikoni
Blog post

amazingly soft

  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.





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

  1. Mix milk, sugar and yeast together.
  2. Put both the flours in a big bowl.Add salt and mix well.
  3. Add the milk mixture to the flour and knead the dough.
  4. Turn out the dough onto a lightly floured board or work top.
  5. 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.
  6. Grease the bowl and dough with some butter.
  7. 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.
  8. Remove the dough on to the work top or board which is very lightly dusted with flour. Knead the dough gently.
  9. Divide the dough into 10 parts and roll into balls. Rest the dough for 15 minutes.
  10. Grease the baking tray with some butter or oil.
  11. Roll each ball into a circle of 3 to 4 inch diameter.
  12. Roll it like a swiss roll. Pinch the seam and tuck in the ends.
  13. Place the roll on the greased tray with the pinched end facing down.
  14. Repeat steps 11 to 13 with the remaining dough.
  15. Let the rolls rise till they are double in size. This took about 30 minutes.
  16. Brush the top with milk.
  17. Using a pair of scissors make diagonal cuts on top of the rolls. Don’t cut them too deep.
  18. Preheat the oven to 200°C. 
  19. Place the tray in the oven and bake for 15 minutes or till the tops are golden brown.
  20. Remove the rolls from the tray and place on a wire rack to cool.
  21. Serve warm with your favourite cup of coffee or tea. 
You may want to check out the following:
ladi pav (indian bread rolls)
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