Petit Pains au Lait (French Milk Rolls)

French Bread Recipes

4 c. white flour 2 tsp. salt 1 Tbsp. sugar 1/4 c. butter 1 Tbsp. granulated yeast (1 packet) 1 tsp. honey 1 c. lukewarm milk (plus 1 Tbsp. for glazing)

Into a large bowl, sift together flour and salt. Stir in sugar. Cut the butter into the flour and sugar mixture with a pastry blender or forks. Add the yeast to 1/4 c. lukewarm milk. (Make sure the milk isn't too warm - just the temperature of a baby's bottle.) Add 1 tsp. honey. Let stand 5 minutes. Add yeast mixture to flour mixture. Add 3/4 c. milk to flour mixture. Knead until the it comes together as a smooth elastic dough. (If the flour just won't incorporate, then add a little bit of water. If it gets too sticky, add a little more flour.) Spray a large bowl with nonstick spray (or coat with vegetable oil). Leave the dough in the oiled bowl and lightly cover. Let stand in a warm place 1 hour or until doubled. Gently punch down and divide into 12 equal pieces. Shape into balls and space equally on 2 greased baking sheets. Use a sharp knife to cut a cross in the top of each roll. Let stand in a warm place 20 min. or until doubled in size. Preheat oven to 400° F. Brush rolls with milk. Bake at 400° F for 20-25 minutes, until golden brown. Let cool on racks.

Submitted by Gretchen Grant
Contributed on: Saturday May 26th, 2007 and modified on Wednesday May 30th, 2007