Low Sodium Pain au Lait
Delightfully soft and subtly sweet, this Low Sodium Pain au Lait recipe is perfect for anyone seeking to enjoy traditional French milk bread with a heart-healthy twist. Made with unsalted butter, low-sodium yeast, and a touch of granulated sugar, these rolls are delightfully tender yet light, with a golden, glossy finish achieved through a milk glaze. The hands-on preparation, including kneading and shaping, allows you to create bakery-quality bread in your own kitchen. With a reduced sodium content and a straightforward recipe, these rolls are ideal for breakfast, tea time, or as a versatile accompaniment to any meal. Perfect for those focused on health-conscious baking without sacrificing authentic flavor, this recipe yields 12 servings of pure deliciousness.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Unsalted butter
- 250 ml Whole milk
- 10 g Low-sodium yeast
- 40 g Granulated sugar
- 1 large Egg
- 2 tbsp Milk (for glazing)
Instructions
Warm the milk (250 ml) slightly until it is just lukewarm to touch. Avoid making it too hot to prevent killing the yeast.
In a large mixing bowl, add the lukewarm milk and sprinkle the low-sodium yeast over it. Allow it to sit for about 5 minutes, or until it becomes frothy.
Meanwhile, melt the unsalted butter (50 g) in a small saucepan over low heat or in a microwave. Set aside to cool slightly.
Add the all-purpose flour (500 g) and granulated sugar (40 g) to the yeast mixture. Combine the ingredients until they start coming together.
Add the lightly beaten egg and the melted butter to the mixture. Using your hands or a wooden spoon, mix until a dough starts to form.
Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
Lightly grease a large bowl with a small amount of oil and place the dough inside. Cover with a damp cloth and let it rise in a warm place for about 1.5 to 2 hours or until it has doubled in size.
After the dough has risen, gently punch it down to release any excess air. Turn it out onto a floured surface and divide it into 12 equal portions.
Shape each portion into a small ball and then roll it gently into an oval shape about 10 cm long.
Place the shaped dough pieces onto a baking tray lined with parchment paper, leaving space between each roll as they will expand.
Cover the rolls with a clean cloth and let them rise again for about 30 minutes until they have doubled in size.
Preheat the oven to 180°C (350°F).
Before baking, brush each roll with a little milk to help them achieve a nice golden brown color.
Bake the rolls in the preheated oven for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Once baked, remove the rolls from the oven and transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 439.4 g | 160% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 54.8 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 462 mg | 36% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
