For some time I’ve enjoyed following Liz over at My Favourite Pastime. I have made many delicious recipes from her site. Recently she had these scrumptious looking rolls I simply had to make. Was it the French name or how good they looked? I’m not sure, but I’m so glad I made them!
The boys were thrilled I made them as well. They do so love homemade breads and this was a definite winner. What isn’t to like, a light and fluffy roll with a sprinkle of sugar in top?!
This recipe is just the basic roll. You can certainly play around with it. I’ve made it several times, each a little different. Once I rolled them out into log shapes and filled the inside with dark chocolate. Another time I added dried Valencia orange zest and mini chocolate chips for Ewan’s birthday brunch.
I plan to make them with a flavored cream cheese filling sometime too. I also have special plans for these rolls for St. Nick’s Day so keep an eye on our Instagram, hopefully they turn out as planned!
Of all the times I’ve made them this is the first time I had a chance to photograph them. And the weather didn’t cooperate of course, completely dark and rainy that day. And the tops didn’t slash as I wanted. Hopefully that will change if I get my lame I want for Christmas. There are so many fun ways to slash the tops! Oh well, life isn’t perfect but these rolls make life better!
Liz’s recipe was great, but I still made changes. My changes were mainly due to laziness. I changed it to knead in the mixer. I also added a little flour since the dough was a little too soft, maybe because of our humidity or due to using the mixer. Feel free to click the link and check out her original recipe. Any which way you make them these gems are scrumptious!
Recipe slightly adapted from My Favourite Pastime
Petits Pain Au Lait
1 c. warm milk (about 110 degrees Fahrenheit)
1 1/2 tsp. instant yeast
4 c. bread flour
1/4 c. sugar
1 tsp. salt
4 Tbs. butter, melted and cooled
1 tsp. vanilla
1 egg yolk mixed with 2 Tbs. cream
Bloom the yeast in the warm milk for five minutes. Combine the flour, salt and sugar in the large bowl for a stand mixer. In a small bowl whisk together the cooled melted butter, egg and vanilla. Add to the dry ingredients. Using the dough hook run the mixer on low and slowly add in the milk with yeast. Once it is combined knead on a high speed for about five minutes. Cover the bowl and place in a warm place until doubled in size, about an hour.
Turn the dough out onto a floured surface. Divide into 12 equal portions. Shape into balls or flatten each piece into 4-5 inch circles and roll up jelly roll style into a log shape, pinching the seam closed. Place on a parchment lined sheet sprinkled with cornmeal or semolina. Cover with a towel, place in a warm place and allow to double in size, about 45 minutes.
While rising preheat oven to 375. Once doubled brush the tops with the egg yolk and cream mixture. Slice the tops with desired pattern and sprinkle with pearl sugar. Bake for 18-20 minutes, until golden brown. Best eaten warm, even better with butter and jam!
Yields: 1 dozen