• Flour
  • Butter
  • Milk

Petit Pains Au Lait

  • Cooking Time:

  • Prep Time:

  • About:

  • Makes about 20 Rolls:

  • 450 g Flour
  • 4 tbsp Butter
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 275 ml Milk
  • 2.5 tsp Yeast (active dry)
  1. Directions:

  2. Dissolve yeast in warm milk. Let rest for about 5 minutes. When yeast is foamy, it is ready to use. Soften butter and mix it with flour, milk-yeast mixture, and sugar. Add salt and flour last. Knead dough until it is smooth and elastic in texture.
  3. Lightly oil dough and put in covered bowl for about 1-2 hours or until it has doubled in size.
  4. Portion dough into (77 g) balls and cut a cross on the top of each one with a knife. Let dough rest for about 15-20 minutes, covered with a towel.
  5. Brush the tops of the bread rolls with milk and place in a preheated oven, 200C (400F) and bake for about 20 minutes or until brown.