Petits Pains au Lait (French)

Petits Pains au Lait (French)

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Servings: 16 rolls
Calories: 161


  • 1 oz fresh yeast or 1 tbsp dried yeast
  • 8 floz + tbsp warm milk
  • 1 lb bread flour u.k.strong plain flour
  • 1 tsp salt
  • 5 tbsp sugar
  • 1 egg
  • 2 oz butter softened


  • Dissolve the yeast in a little of the warm milk and leave to stand, 5 minutes for fresh yeast and 15 for dried yeast.
  • Place the flour in a bowl and toss in the salt and 3 tbsp (1 1/2 oz) 40 g sugar. Make a well in the centre, pour in the yeast and the remaining milk and add the egg. Mix everything to a dough and knead it on a floured board until it is smooth. Knead in the butter.
  • 4 Place the dough it in a bowl, cover it with a cloth and leave in a warm place for 1 hour.
  • Heat the oven to 400°F (200°C) gas 6.
  • Knead the dough again and divide it into sixteen equal pieces. Form them into round rolls and place them on a floured baking sheet. Leave the buns to prove for 20 minutes and bake them for 15 minutes.
  • Cool on a wire rack.
  • To glaze, dissolve 2 tbsp (1 oz) 25 g sugar in 2 tbsp milk and brush over the hot buns.
Calories: 161 kcal
Carbohydrates: 26 g
Protein: 5 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 182 mg
Potassium: 70 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 128 IU
Vitamin C: 1 mg
Calcium: 24 mg
Iron: 1 mg
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