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.
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
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

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