Pan Au Lait (French Rolls)

Name: Pan Au Lait (French Rolls)
Yield: 12 servings
Cuisine: American
Ingredients: 240 grams Strong bread flour; 60 grams Cake flour; 5 grams Dry yeast; 30 grams Sugar; 4 grams Salt; 25 grams Butter; 200 ml Milk

cookpad.japan @cookpad_jp

This is a table bread recipe I've been using for a long time. We don't eat them plain, but enjoy them with various toppings. I make these with milk, so they're less dense and lower in calories than butter rolls.

Be sure not to let the dough dry out before baking. If you prefer, brush the rolls with egg wash before baking for a glazed finish. For 12. Recipe by Yukiline

cookpad.japan @cookpad_jp

Be sure not to let the dough dry out before baking. If you prefer, brush the rolls with egg wash before baking for a glazed finish. For 12. Recipe by Yukiline

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Ingredients

12 servings

240 gramsStrong bread flour
60 gramsCake flour
5 gramsDry yeast
30 gramsSugar
4 gramsSalt
25 gramsButter
200 mlMilk

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Steps

1

Combine all of the ingredients in a bread maker and allow to rise. Punch down the dough, then separate into pieces.
2

Shape into nice round balls, cover with a damp cloth, and set aside for 20 minutes.
3

Punch down the dough again and restore the round shapes. Mist with water and allow to rise again for 30 minutes.
4

Mist with water again and bake in an oven preheated to 200 ℃ for 8-10 minutes.
5

Break in half to experience the soft and moist center. The outsides are thin and crispy.
6

I made bread gratin with them.