Pains Au Lait – The Recipe
Sorry it took longer than expected to add the recipe for these great little rolls. Here it is, found on a site I visit often and where I found great brioches recipe (and you know how much i love them).
Baking bread is a daily ritual for me, I start when I get home from work and bake the bread in the morning. I use my bread machine for making the dough just as much as I use my KA, it really depends on my mood, I never used the machine pan for baking, as I found the pan quite ugly and too square.
Milk Rolls, adapted from La Panetiere:
– 260 gr. milk ( regular, almond, rice, soy, goat, buttermilk,…)
– 1 egg
– 1 tsp.salt
– 50 gr. sugar
– 5oo gr. all purpose flour
– 2 tsp. instant yeast
– 40 gr. butter
-If you use a bread machine, put all the ingredients in the pan and set on the dough program. After it is over, portion the dough into 15 pieces, let rest 15 minutes. Form into shapes. At this point you can leave them plain, or add chocolate chips, or dried fruits ( I used dried raspberries).
– Let rise for another hour or so and bake in a 375 degree oven for 15 minutes. I brushed mine with milk and sprinkledwith sugar before baking.
If using a regular stand mixer: dissolve yeast in the milk at 110-115 degree. Let rest until foamy. Put into the bowl of a mixer and add the flour, egg, salt, sugar. Mix until dough forms, slowly incorporate the butter which should be soft. Let rise 1 1/2 hours.
-Proceed with the recipe as above.
Anonymous July 6, 2006 um 7:25 pm
Helene, Do you have the measurements for Pains aux Lait with measurements instead of grams? Will they work if you don’t weigh? Thanks!
Helene July 10, 2006 um 9:08 pm
Sorry I don’t but I can try to figure it out. Give me a couple of days.