French cuisine · Breakfast & Eggs

Petits Pains au Lait

Soft milk rolls with butter and egg, pillowy to tear apart and eaten lukewarm for breakfast.

Ingredients · for 8 servings

• 500 g flour
• 250 ml whole milk
• 80 g butter
• 1 egg
• 50 g sugar
• 7 g dry yeast
• 1 tsp salt
• 1 egg for brushing

Instructions

1. Warm the milk to 35°C, dissolve the dry yeast with 1 tsp of the sugar in it, and let it sit for 10 min. until a foamy crown forms.
2. Mix the flour, remaining sugar and salt, add the yeast milk and egg, and knead for 8 min. into a soft, elastic dough.
3. Work in the room-temperature butter in pieces and knead for another 6 min. until the dough is smooth and pulls away from the bowl; let rise covered for 1 hr. until doubled.
4. Punch down the dough, divide into twelve pieces of about 70 g each, roll into elongated rolls, and place them spaced apart on a parchment-lined tray.
5. Let rise covered for 40 min., brush with the beaten egg, and snip each roll three times crosswise with scissors.
6. Bake in the oven preheated to 180°C for 14–16 min. until golden brown, let cool briefly on a rack, and serve lukewarm with butter and jam.