Low Sodium Pain au Lait
Delightfully soft and subtly sweet, this Low Sodium Pain au Lait is the perfect healthier twist on a classic French milk bread recipe. Made with low-sodium yeast and unsalted butter, these airy rolls are ideal for those looking to reduce their sodium intake without sacrificing flavor or texture. With just a handful of pantry staples like all-purpose flour, whole milk, and a touch of sugar, this recipe strikes a balance between simplicity and indulgence. The dough is carefully kneaded to achieve its signature pillowy texture and is baked to golden perfection after two gentle rises. These versatile rolls shine as a breakfast treat with jam, a side for soups and stews, or even as the base for sandwiches. Whether you're meal planning for the week or preparing for a special occasion, this low sodium bread recipe is sure to become a favorite!
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Ingredients
- 500 g All-purpose flour
- 50 g Unsalted butter
- 250 ml Whole milk
- 10 g Low-sodium yeast
- 40 g Granulated sugar
- 1 large Egg
- 2 tbsp Milk (for glazing)
Directions
Step 1
Warm the milk (250 ml) slightly until it is just lukewarm to touch. Avoid making it too hot to prevent killing the yeast.
Step 2
In a large mixing bowl, add the lukewarm milk and sprinkle the low-sodium yeast over it. Allow it to sit for about 5 minutes, or until it becomes frothy.
Step 3
Meanwhile, melt the unsalted butter (50 g) in a small saucepan over low heat or in a microwave. Set aside to cool slightly.
Step 4
Add the all-purpose flour (500 g) and granulated sugar (40 g) to the yeast mixture. Combine the ingredients until they start coming together.
Step 5
Add the lightly beaten egg and the melted butter to the mixture. Using your hands or a wooden spoon, mix until a dough starts to form.
Step 6
Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
Step 7
Lightly grease a large bowl with a small amount of oil and place the dough inside. Cover with a damp cloth and let it rise in a warm place for about 1.5 to 2 hours or until it has doubled in size.
Step 8
After the dough has risen, gently punch it down to release any excess air. Turn it out onto a floured surface and divide it into 12 equal portions.
Step 9
Shape each portion into a small ball and then roll it gently into an oval shape about 10 cm long.
Step 10
Place the shaped dough pieces onto a baking tray lined with parchment paper, leaving space between each roll as they will expand.
Step 11
Cover the rolls with a clean cloth and let them rise again for about 30 minutes until they have doubled in size.
Step 12
Preheat the oven to 180°C (350°F).
Step 13
Before baking, brush each roll with a little milk to help them achieve a nice golden brown color.
Step 14
Bake the rolls in the preheated oven for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Step 15
Once baked, remove the rolls from the oven and transfer to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (943.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2650.5 |
| Total Fat 64.8g | 0% |
| Saturated Fat 33.2g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 365.2mg | 0% |
| Sodium 242.3mg | 0% |
| Total Carbohydrate 439.4g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 54.8g | |
| Protein 72.0g | 0% |
| Vitamin D 187.2IU | 0% |
| Calcium 461.6mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 1144.0mg | 0% |
Source of Calories