Petit Pains au Lait (French Milk Bread)

If you’re looking to add another bread to your baking repertoire, then this Petit Pains au Lait should be the next one!

Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

As long as we are talking about bread baking, you must know that it does not get any easier than these soft petit pains au lait rolls.

These french milk bread rolls are pleasantly soft and spongy and an absolute delight to devour. Traditionally studded with pearl sugar, these rolls are meant to be had at breakfast or with chilled milk. However, if your taste buds call for something spicy, you can easy swap out the sugar for your favorite choice of herbs and spices, while retaining the dough and the process of shaping the rolls. The typical “tooth mark” on these rolls give them a differently gorgeous look.

Although you can rely on all purpose flour to give you a spongy texture that we all love, it is recommended that you try to get your hands on some strong bread flour. And if you want an alternative, vital wheat gluten can help with the gluten content in the dough, thus making it elastic and spongy. Then again – if you are just starting out – don’t even bother. I used neither bread flour nor VWG, and I still found these rolls to be great.  

Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com


(recipe inspired from my diverse kitchen)

Petit Pains au Lait Printable Recipe

Petit Pains au Lait (French Milk Bread)
 
Prep time
Cook time
Total time
 
Petit Pains au Lait are soft french milk bread rolls that can be served at any time of the day. This is an eggless recipe for these soft french rolls.
Author:
Recipe type: Main
Cuisine: French
Serves: 10-15 rolls
Ingredients
  • ¾ cup Warm Milk
  • 1 teaspoon Instant Yeast or 1 and ⅓ teaspoon Active dry yeast
  • ⅕ cup Sugar
  • 2 and ⅔ cup All Purpose Flour
  • 1 Tablespoon Vital Wheat Gluten (optional)
  • ⅓ teaspoon salt
  • 4 Tablespoons Butter, soft at room temperature
  • Extra Milk for brushing
  • Pearl sugar or Granulated for topping (optional)
Flour - Note
  • If you have strong bread flour, substitute ⅔ cup of All purpose flour for bread flour
Sugar - Note
  • This topping is optional. The pearl sugar looks pretty and adds a little crunch. If you can’t find pearl sugar, use large crystals of sugar or even regular granulated sugar.
Instructions
  1. Mix the warm milk, sugar and yeast. Let the yeast proof for a couple minutes. (if using instant yeast, it will not bubble)
  2. Mix together flour, vital wheat gluten, salt and add the yeast mixture. Knead by hand for 10-15 minutes or by an electric dough mixer for 8-10 minutes until you have a smooth and elastic dough. Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough.
  3. Place in an oiled bowl, cover and let it rise for 1-2 hours or until it has doubled in volume.
  4. Turn the dough out onto your working surface. You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it.
  5. Deflate the dough gently, and divide it into equal pieces (depending on how big or small you want your rolls to be). Let them rest for 10 minutes.
  6. Grease and line a baking sheet.
  7. Roll out each piece of dough, one at a time, into a circle about 4 inches in diameter. (you could make a bigger circle for bigger rolls)
  8. Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.
  9. Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down.
  10. Cover loosely and let them rise for half an hour or until the rolls have almost double in size.
  11. Meanwhile, preheat oven to 200 C (if using convection oven, reduce to 170 or 180 C)
  12. Brush them lightly with milk.
  13. Using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls.
  14. Optionally, sprinkle pearl sugar/ granulated sugar.
  15. Bake them at 200C (400F) for about 15 minutes or so until they’re golden brown. Let them cool on a rack. While they are cooling, lightly brush them with milk
  16. Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.
note
  1. This recipe makes around 10 medium sized Petit Pains au Lait. They’re best eaten the same day, though you could warm them up and serve the next day.

Petit Pains au Lait – Step by step pictures

Mix the milk, sugar and yeast. Let the yeast proof for a bit
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Mix together flour, salt and add the yeast mixture. Knead by hand for 10-15 minutes or by an electric dough mixer for 8-10 minutes until you have a smooth and elastic dough. Place in an oiled bowl, cover and let it rise for 1-2 hours or until it has doubled in volume,
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Turn the dough out onto your working surface. You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it. Deflate the dough gently, and divide it into equal pieces (depending on how big or small you want your rolls to be). Let them rest for 15 minutes. Roll out each piece of dough, one at a time, into a circle about 4 inches in diameter. (you could make a bigger circle for bigger rolls)
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Cover loosely and let them rise for an hour or so till almost double in size. These rolls look visibly plumped up.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Brush them lightly with milk.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

This is what they would look like. Sprinkle pearl sugar/ granulated sugar. (I didn’t have pearl sugar, so I used granulated sugar). If you don’t want to use sugar, skip it
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Bake them at 200C (400F) for about 15 minutes or so until they’re golden brown. Let them cool on a rack.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

Serve them warm or at room temperature with coffee or chilled flavoured milk, or at breakfast.
Petit Pains au Lait Recipe | French Milk Bread or Rolls | Step by step pictures | Eggless Breads | Foodomania.com

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1 Comment

  1. Very nice recipe. I loved making baking products but never tried this. I will surely try making this at home.

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