For this month ' we knead to bake ' group, Aparna chose a simple and easy bread. These french rolls are very delicious. Pains lait typically have sweetness in them. The dough for petit pains is slightly rich but not as brioche dough. These are a beautiful golden brown on the outside and flaky on the inside, because of the way the dough rolled and shaped. Then they are decorated by cutting trough the top with scissors in a manner which results in the beautiful pattern typical of petit pains au lait. Thanks Aparna for this easy and delicious recipe.
Adapted from : Gourmet by kat
. Warm milk - 2/3 cup
. Yeast - 1 tsp
. Sugar - 1/4 cup
. Flour - 1 2/3 cup
. Bread flour - 3/4 cup
. Salt - 1/4 tsp
. Butter - 60 g
1. Combine warm milk, yeast and sugar in a big bowl.
2. Add flours and salt. Then mix well until looks crumbly.
3. Add butter and knead until you have a soft, smooth and elastic dough. Add a little more milk ( 1 tsp at a time ) if your dough is dry.
4. Shape dough into a ball and place it in a well oiled bowl. Cover loosely and set aside until it double in volume.
5. Lightly flour your working surface and deflate the dough gently. Divide the dough into 10 equal pieces.
6. Roll each piece into a circle. Then slowly roll up the circle from one end into a cylinder or just roll it like a ball.
7. Pinch the end neatly and place them on greased parchment paper with the seam side facing down.
8. Cover loosely and let them rise till almost double in size.
9. Brush them lightly with milk and make diagonal cuts on top of the breads with sharp scissors. Sprinkle some pearl sugar or granulated sugar.
10. Bake at 200 degree for 15 - 20 minutes or till top golden. Let them cool on a rack. Serve warm or at room temperature.
11. They are best eaten the same day , though you could warm them up and serve the next day.