Pain au Lait

Indulge in the soft, pillowy perfection of Pain au Lait, a classic French milk bread that’s both luxurious and delightfully simple to make. This recipe features a rich blend of milk, butter, and eggs, creating a delicate crumb and velvety texture that’s ideal for breakfast, brunch, or an afternoon treat. With just a hint of sweetness from sugar and a golden, glossy finish thanks to an egg wash, these light rolls are perfect enjoyed plain, with butter, or even a touch of jam. Pain au Lait requires minimal yet mindful preparation, including a double rise to achieve its signature fluffiness and a quick score on top that adds a bakery-style charm. Whether you’re a seasoned baker or a beginner, these rolls are a rewarding addition to your homemade bread repertoire. Perfectly golden and versatile, they’re sure to delight at any table.

Nutriscore Rating: 61/100

Prep Time:150 mins

Cook Time:20 mins

Total Time:170 mins

Servings: 10

Ingredients

• 500 grams all-purpose flour
• 300 milliliters milk
• 60 grams unsalted butter
• 50 grams sugar
• 10 grams salt
• 7 grams instant yeast
• 1 large egg
• 1 large egg yolk
• 1 tablespoon water

Directions

Step 1

In a small saucepan, warm the milk until lukewarm. Ensure it's not too hot to the touch, around 38°C (100°F).

Step 2

In a large bowl, combine the flour, sugar, salt, and instant yeast. Mix well with a whisk.

Step 3

Add the lukewarm milk, one large egg, and the unsalted butter (at room temperature and diced) to the dry mixture.

Step 4

Using a wooden spoon or a stand mixer with a dough hook attachment, mix until a dough forms. Knead the dough for about 10 minutes by hand or 5 minutes with the mixer, until it is smooth and elastic.

Step 5

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm environment until the dough doubles in size, about 1 to 1.5 hours.

Step 6

After the first rise, gently deflate the dough. Turn it onto a lightly floured surface and divide it into 10 equal pieces.

Step 7

Shape each piece into a smooth ball and then elongate them slightly into an oval or small log shape.

Step 8

Place shaped rolls onto a baking sheet lined with parchment paper, leaving space for them to expand. Cover them again and let them rise for another 30 to 45 minutes, until puffy.

Step 9

Preheat your oven to 190°C (375°F).

Step 10

In a small bowl, mix the egg yolk with 1 tablespoon of water to create the egg wash.

Step 11

Brush each roll gently with the egg wash, ensuring even coverage for a shiny golden finish.

Step 12

Using a sharp knife or a baker's blade, score the tops of the rolls with a shallow cut to allow steam to escape.

Step 13

Bake the rolls in the preheated oven for about 15 to 20 minutes, or until they are golden brown and baked through.

Step 14

Remove the rolls from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1024.2g)

Amount per serving	% Daily Value*
Calories	2793.1

Total Fat 75.7g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 2.2g
Cholesterol 564.7mg	0%
Sodium 4190.7mg	0%
Total Carbohydrate 450.4g	0%
Dietary Fiber 15.6g	0%
Total Sugars 66.7g
Protein 74.7g	0%

Vitamin D 208.1IU	0%
Calcium 519.7mg	0%
Iron 25.0mg	0%
Potassium 1200.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.5%

Protein: 10.7%

Carbs: 64.8%