Pain au Lait
Soft, golden, and impossibly tender, Pain au Lait is the quintessential French milk bread that will elevate your breakfast or brunch table. These lightly sweetened rolls are made with simple pantry staples like all-purpose flour, milk, butter, and sugar, enriched with eggs for a pillowy texture that's perfect for pairing with jam, butter, or even a savory filling. The recipe features a two-step rise for optimal fluffiness, and a luxurious egg wash ensures a beautifully shiny crust. Ideal for beginners and seasoned bakers alike, these rolls are baked to perfection in just 20 minutes, making them a delightful homemade treat for any occasion. Keywords: French milk bread, Pain au Lait recipe, soft bread rolls.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 300 milliliters milk
- 60 grams unsalted butter
- 50 grams sugar
- 10 grams salt
- 7 grams instant yeast
- 1 large egg
- 1 large egg yolk
- 1 tablespoon water
Instructions
In a small saucepan, warm the milk until lukewarm. Ensure it's not too hot to the touch, around 38°C (100°F).
In a large bowl, combine the flour, sugar, salt, and instant yeast. Mix well with a whisk.
Add the lukewarm milk, one large egg, and the unsalted butter (at room temperature and diced) to the dry mixture.
Using a wooden spoon or a stand mixer with a dough hook attachment, mix until a dough forms. Knead the dough for about 10 minutes by hand or 5 minutes with the mixer, until it is smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm environment until the dough doubles in size, about 1 to 1.5 hours.
After the first rise, gently deflate the dough. Turn it onto a lightly floured surface and divide it into 10 equal pieces.
Shape each piece into a smooth ball and then elongate them slightly into an oval or small log shape.
Place shaped rolls onto a baking sheet lined with parchment paper, leaving space for them to expand. Cover them again and let them rise for another 30 to 45 minutes, until puffy.
Preheat your oven to 190°C (375°F).
In a small bowl, mix the egg yolk with 1 tablespoon of water to create the egg wash.
Brush each roll gently with the egg wash, ensuring even coverage for a shiny golden finish.
Using a sharp knife or a baker's blade, score the tops of the rolls with a shallow cut to allow steam to escape.
Bake the rolls in the preheated oven for about 15 to 20 minutes, or until they are golden brown and baked through.
Remove the rolls from the oven and let them cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.7 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 101 mg | 2% | |
*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.
