Petits Pains au Lait
This recipe for Petits Pains au Lait will give you soft rolls with a soft crust which are just perfect for breakfast.
Makes: 12 rolls
  • 450 g (16 oz) strong white bread flour
  • 280 g (9½ oz) lukewarm milk
  • 50 g (2 oz) softened butter
  • 1 tbsp caster (superfine) sugar
  • 2 tsp salt
  • 1½ tsp dried yeast
  1. Add the yeast to the milk and leave for 10 minutes.
  2. Mix the flour, salt and sugar together in a large bowl. Rub in the butter.
  3. Make a well in the centre and add the yeast/milk. Mix to a soft dough.
  4. Knead the dough for 10 minutes until smooth and elastic.
  5. Place in a lightly-greased bowl, cover and leave in a warm place until the dough has about doubled in size.
  6. Turn the dough out and knock back to remove gas. Divide the dough into 12 equal pieces.
  7. Knead each piece in your hand for a few seconds then place on a surface. Fold the edges into the centre, turn over and roll under a cupped hand to form a smooth, tight ball.
  8. Roll the ball under your hand to make a sausage shape slightly wider than your hand. Place on a lightly-greased baking tray. Repeat for all remaining pieces of dough.
  9. Place the tray or trays in a large plastic bag and leave in a warm place for 40-60 minutes.
  10. Slash the top of each roll diagonally 3 times and brush with milk.
  11. Bake at 180°C (360°F) fan oven, 200°C (400°F) normal oven for 12-15 minutes until golden brown.
  12. Leave on a wire rack to cool.
Instead of making long Petits Pains you can take the dough balls and slash a cross in the top of each before the final proving. Brush with milk and bake as you would for the long rolls.