Pain au Lait
Pain au Lait, a traditional French milk bread, is a soft and slightly sweet treat that brings warmth to any breakfast table. With its golden crust and fluffy interior, this delightful bread is perfect for enjoying plain or paired with butter, jam, or chocolate spread. Easy to make yet elegant enough for special occasions, Pain au Lait will surely impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 4 cups all-purpose flour (480g)
- 1 cup whole milk (240ml)
- 1/2 cup unsalted butter, softened (113g)
- 1/4 cup granulated sugar (50g)
- 2 teaspoons active dry yeast (7g)
- 1 teaspoon salt (6g)
- 2 large eggs
Instructions
- Activate the Yeast: In a small bowl, combine warm milk with sugar and yeast. Let it sit until frothy, about 5 minutes.
- Mix the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture along with softened butter and eggs. Stir until combined into a shaggy dough.
- Knead: On a floured surface, knead the dough gently for about 10 minutes until smooth and elastic.
- Let It Rise: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Shape: Punch down the dough to release air bubbles, divide into equal portions, and shape into rolls.
- Bake: Preheat oven to 375°F (190°C). Place on lined baking sheets; brush with egg wash for shine. Bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Experiment by adding vanilla extract or lemon zest to enhance flavors. For dairy-free options, substitute milk with almond or oat milk. Store in an airtight container at room temperature for up to three days; freeze for longer storage.