Veenas Vegnation: Petit Pains au Lait

These are the soft flaky breads are perfect breakfast breads or which we can pack for the lunch of the little ones which we are baking in the group We Knead To bake for this month. These French milk rolls are Holden brown on the outside and flaky inside. Can be baked just as a plain roll or win a filling too.

INGREDIENTS

Adapted from Gourmet by Kat

All purpose flour 1 2/3 cups

Bread flour 3/4 cup

Instant yeast 1tsp

Warm milk. 2/3 cup

Salt 1/4 tsp

Soft butter. 60gms

Extra milk. For brushing the rolls

PREPARATION

Put the warm milk, yeast and sugar in the bowl of the food processor

Pulse a few times to mix

Now add the flour and salt and run the processor till it looks crumbly

Add the butter and knead until you have a soft ,smooth and elastic dough but should not be sticky

Add a little more milk if necessary

Shape the dough into a ball and keep it in a well oiled bowl, coating the dough with oil too and cover loosely.

Let it rest in a warm place for 1hr or more till it doubles in volume

Slightly deflate the dough and divide it into 10 equal pieces. Let them rest for 15 minutes

Roll each piece of dough into a circle of 4" diameter approximately

Slowly roll up from one end into a cylinder

Pinch the seams closely and place them on a tray lined with parchment paper with the seams down

Cover loosely and let it rest for 1 hr

Brush the rolls with the milk and using a pair of sharp scissors make diagonal cuts on the top of the roll and make sure that they are not very deep

Bake them at 200C for 15 minutes or till they are golden brown

Serve them with coffee or like my daughter eat it with a spicy salsa!!!
Linking this to We knead to Bake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40