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Petit Pains au Lait (French Milk Rolls) More Recipes Like This


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Ingredients: Metric Units
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)
Directions:
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.
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Contributed on: and modified on Wednesday May 30th, 2007