Pains Au Lait
These are also called Viennese Rolls, but literally translate from the French as "Milk Rolls". They are traditionally made like a brioche, with less butter and a higher amount of liquid, milk instead of water, hence the name. You can go for regular old milk, but I chose almond milk this time and it added a nice softness to the bread. You could use orange blossom water or a touch of orange juice to perk it up, instead of the almond milk. I added dried raspberries, but you could use chocolate chips, or again…leave them plain.
They are traditionally of oval shape, but you can make rolls or pretend they are palying bagels…!
They are awesome served warm for breakfast or toasted for foie gras and pates.
Recipe to come later on today…I am beat.
Anonymous June 30, 2006 um 5:29 am
hello, where is the recipe for the rolls? These sound great!
Anonymous June 30, 2006 um 7:27 am
Oh wow, I am always in awe of people who make their own bread, this is awesome and they look so soft as well. What do they taste like?
Anonymous July 2, 2006 um 3:21 am
C’est l’heure de mon petit dèjeuner, j’en croquerais bien un de tes petits pains!
Helene July 2, 2006 um 4:10 am
Mercotte: j’ai pris la recette sur La Panetiere, grace a Avital! Il va falloir que j’arrete de jouer les sauvages et que j’aille me presenter…
Merci de ta visite!
Qu’est ce que j’aurais aime aller a Aurillac!!