Petits Pains au Lait

French Milk RollsPetits Pains Au Lait myfavouritepastime.com

I woke up one Sunday morning, on a rainy, dreary and cold day, and wondered what the heck I was going to do with myself. It was cold and windy and the kids were still asleep (I have to literally drag them out of bed, sometimes). The house was so quiet, you could hear the slightest of noise. After pacing up and down for some moments I thought “I’ll bake myself some petit pains au lait” My Dutch friend used to make them many years ago. I’d never made them before, but It was time for me to test my bread making skills.

Petits Pains Au Lait myfavouritepastime.com

I  didn’t have a recipe at hand, so I went on a google wild goose search and quickly put up this recipe together and thank God, everything went on so well, almost perfect. These little milk rolls were amazing. Soft and light, and not too sugary. I would bake these rolls again, without hesitation. They were twelve and we are three, so you guessed right. I shamelessly had four with some eggs, bacon, and did I say sausage too? Call it a brunch and it doesn’t sound like I hogged the whole world. My next meal was dinner. I hope you find time to try them my friend.. Have a lovely week!

Petits Pains Au Lait myfavouritepastime.com

  • Ingredients
  • 450g (1Ib) bread flour (I used Canadian Five roses all-purpose flour)
  • 1 teaspoon salt
  • 60g (¼ cup) fine sugar
  • 1½ teaspoons Fleischmann’s instant yeast
  • 50g (2oz) butter, softened
  • 250ml (1 cup) warm milk
  • 1 egg beaten
  • 1 teaspoon vanilla essence
  • I egg yolk, beaten with 2 teaspoons milk, for glazing

Petits Pains Au Lait myfavouritepastime.comLine a large baking sheet with parchment (greaseproof) paper and sprinkle a little corn meal (maize flour). .Preheat the oven to 400°F (200°C), 10 minutes before baking.

Petits Pains Au Lait myfavouritepastime.comSift the flour, salt, sugar and yeast into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

Petits Pains Au Lait myfavouritepastime.comMake a well in the centre of the flour and pour the milk, egg and vanilla essence (extract) into the well

Petits Pains Au Lait myfavouritepastime.comand mix into a soft dough.

Petits Pains Au Lait myfavouritepastime.comTurn out on a lightly floured surface and knead 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a lightly oiled cling film and leave in a warm place for about 1 hour

Petits Pains Au Lait myfavouritepastime.comor until doubled in size.

Petits Pains Au Lait myfavouritepastime.comTurn out the dough on a lightly floured surface and gently knock back  Divide into 12 equal pieces.

Petits Pains Au Lait myfavouritepastime.comShape the pieces into balls, place on the prepared baking sheets and press lightly. Cover with lightly oiled cling film or polythene bag and leave to rise in a warm place for about 20-30 minutes or until doubled in size.

Petits Pains Au Lait myfavouritepastime.comUsing a very sharp knife, small knife, cut a cross in the top of each risen roll. Then brush each bun with the egg yolk mixture.

Petits Pains Au Lait myfavouritepastime.comClose up of bun before putting in oven

Petits Pains Au Lait myfavouritepastime.comBake 20-25 minutes until golden.

Petits Pains Au Lait myfavouritepastime.comTransfer to a wire rack to cool. Serve with lots of butter and jam, for breakfast,

Petits Pains Au Lait myfavouritepastime.comI had four buns for brunch + other accompaniments,. (LOL) that was mega-filling…..

Petits Pains Au Lait myfavouritepastime.comI prefer them for breakfast but you can serve them for whatever meal, that suits you

Petits Pains Au Lait myfavouritepastime.comHappy Baking

Petits Pains au Lait

Preparation time: 20 minutes + 2 hours standing; Baking time: 15-25 minutes; Makes: 12 buns

Ingredients

  • 450g (1Ib) bread flour (I used Canadian, Five roses all-purpose flour)
  • 1 teaspoon salt
  • 60g (¼ cup) fine sugar 
  • 1½ teaspoons Fleischmann’s instant yeast
  • 50g (2 oz) butter, softened
  • 250ml (1 cup) warm milk
  • 1 egg beaten
  • 1 teaspoon vanilla essence
  • I egg yolk, beaten with 2 teaspoons milk, for glazing

Instructions

  1. Line a large baking sheet with parchment (greaseproof) paper. Sprinkle a little corn meal (maize flour). .Preheat the oven to 400°F (200°C), 10 minutes before baking.
  2. Sift the flour, salt, sugar and yeast into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre of the flour and pour the milk, egg and vanilla essence (extract) into the well, and mix into a soft dough.
  3. Turn out on a lightly floured surface and knead 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a lightly oiled cling film and leave in a warm place for about 1 hour or until doubled in size.
  5. Turn out the dough on a lightly floured surface and gently knock back. Divide into 12 equal pieces.
  6. Shape the pieces into balls, place on the prepared baking sheets and press lightly. Cover with lightly oiled cling film or polythene bag and leave to rise in a warm place for about 20-30 minutes or until doubled in size.
  7. Using a very sharp, small knife, cut a cross in the top of each risen roll. Brush each bun with the egg yolk mixture. Bake 15-25 minutes until golden (I baked for 18 minutes). Transfer to a wire rack to cool. Serve with lots of butter and jam, for breakfast,.

Points to Note:

  • I baked the buns at 400ºF (200ºC) for 18 minutes but the temperature was a bit too high. Next time I would probably bake them at 375ºF (190ºC).
  • (The dough weighed 850g).

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

47 thoughts

  1. Pingback: Petits Pain Au Lait | Feeding My 3 Sons

  3. Finally made these this morning and they were a huge hit! I put chopped up dried apricots in them and sprinkled with turbinado sugar. Great addition to our brunch! I’ll definitely be experimenting around with these gems some more.

    Reply

    1. Oh I made them two days ago. We just finished the last one at lunch time. I think next time I shall also try adding some dried fruit in them. My kids really love them and I even love them more. Thanks for making and liking. Have a wonderful week!
      Liz

      Reply

    1. Ha ha! I used to have a small bakery many years ago. I made about 1000 cupcakes a day and also did Birthday and Wedding cakes. When my last two kids came, I couldn’t cope, so I shut it down. Maybe some years from now I shall open a retirement bakery. Have a lovely day, Shari. It was nice talking to you!!!!
      Liz

      Reply

  11. Oh, my goodness! This reminds me of the bread I used to eat growing up. We call it “star bread”. This looks just like it, liz. Definitely saving this. I might try this after my friend’s birthday 50th birthday party bash. They look gorgeous and delicious!!! Yummy! 😀

    Reply

    1. Mmm a birthday bash at 50. How nice. I can imagine everyone having a merry time. My friend had a birthday bash in August and we had a Karaoke, it was hilarious. Have a lovely weekend, Anna!
      Liz

      Reply

  14. They look like there wouldn’t be any left if I made them – especially if I had my grandchildren come for a visit! It is definitely bread making weather isn’t it? I too use 5 Roses flour, I’ve tried some of the no name brands and they just aren’t the same…..I gather it is something to do with our Canadian higher protein count in our grain? Hope your family is all well and looking forward to the coming winter months.

    Reply

    1. Hello there Sandy
      I think 5 Roses is the best..I’m quite happy with it. Yes Canadian flour does have a high level of protein and hence nice elasticity for making bread. How can anyone ever look forward to winter (LOL). I’m dreading it so much I wish I could move to some sunshine country until spring. I am baking your bread right now. I’ve just removed it from the oven and it looks really beautiful, as usual. I don’t even want to slice it. We shall have it for breakfast tomorrow morning. Have a lovely evening and a wonderful weekend.
      Regards to your family.
      Liz

      Reply

      1. Hi Liz. I think I finally got the other blog signed over to the new lady and my information off of it. When I would go on WordPress it would default to the old site every time. We had a beautiful day again today. I had wanted to try your buns, but I think they will now have to wait for the weekend – oh, that’s tomorrow! LOL. When the weather is nice I so enjoy going out in the garden. I love it here where I’m living now. When I go to Hawaii and Australia this coming January and February I will endeavor to send some of the good weather Canada’s way! You have yourself a great weekend too Liz!

        Reply

        1. Sandy,
          One day I’ll join you on one of those lovely trips you have. We had a rainy day the whole of today but it was good coz it wasn’t too cold. I was window shopping the whole day, from the furniture shop, to the mall to every nook and corner of I could think of. I finally bought myself a Kenwood Chef so no more kneading of heavy doughs. I’m so excited. I think I shall make some “Yemeni Bread” tomorrow. It needs 15 minutes kneading and now the K-Chef will knead as I binge watch shows on Netflix. I am so thrilled. Have a lovely evening, Sandy. My warm regards to your family.
          Liz

        2. Lol, I’m picturing a chef in your kitchen kneading your dough for you….too funny. I have not heard of a Kenwood chef before but any thing that can knead dough would be a hit in my house! Your family must just love all these delightful recipes you make….lucky they are.

        3. Kenwood chef is just like Kitchen Aid, but Kenwood is originally from Britain but is not common in North American market. I haven’t used my chef though. It’s still sitting in a corner in a box. I’ve been rather busy the last few days. I hope I’ll find time to try it this week. Have a great evening!
          Liz

    1. Hey Cecile,
      Thanks for pinning…you are the best. I really enjoyed eating the buns. Fresh, light and delicious. Have a lovely night!
      Liz

      Reply

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