Petit Pains Au Lait (Bread rolls with milk)

Petit Pain Au Lait


Don’t the buns look delicious? I had always thought we can only get fresh hot buns in the restaurants, but we can do it at home too, if we care to try. Bought a Bread cook book years ago for $5.99 from a clearance bookshelf and I have only flipped through it all these years; it looks too hard to try. But we finally did it; good job Hanna! Yummy hot buns from our own oven!

  • Prep Time: 20 mins
  • Rest Time: 1 hour 30 mins
  • Bake Time: 25 mins
  • Serves: 12


  • 4 cups bread flour
  • 2 tsp salt
  • 1 Tbsp sugar
  • 1/4 cup butter, softened
  • 1/2 oz fresh yeast
  • 1 cup lukewarm milk
  • 1 Tbsp milk, for glazing


  1. Line 2 baking sheets with parchment paper.
  2. Sift the bread flour and salt together into a large bowl. Stir in the sugar.
  3. Rub the softened butter into the flour.
  4. Mix the yeast with 4 Tbsp of lukewarm milk. Stir in the remaining milk.  Pour into the flour mixture and mix to form a soft dough.
  5. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  6. Place dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for one hour or until doubled in bulk.
  7. Turn out the dough onto a lightly floured surface and gently punch down.
  8. Divide into 12 equal pieces. Shape into balls and place on the baking sheets.
  9. Use a sharp knife, cut a cross on top of each roll. Cover with plastic wrap and let it rise, in a warm place for about 20 minutes or until doubled in size.
  10. Preheat oven to 400 degrees F.
  11. Brush the rolls with milk and bake for 20 – 25 minutes or until golden.
  12. Transfer to bread basket. Enjoy!
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