Pains au lait (French rolls)

Pains au lait (French rolls)


3 people made this

About this recipe: I love to make these small French bread rolls, enriched with milk. I let my bread machine do the hard work, and fashion the small loaves, with the precious help of my children, before baking them until golden in the oven.


Makes: 8 loaves

  • For the bread dough
  • 50g butter, softened
  • 1 1/2 teaspoons salt
  • 2 tablespoons caster sugar
  • 250ml milk
  • 400g plain flour
  • 1 teaspoon active dried baking yeast
  • For the egg wash
  • 1 egg
  • 2 tablespoons water

Prep:30min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr50min 

  1. Lightly oil your electric bread maker. Place the ingredients for the bread dough into the pan of the bread machine in the order listed above. Choose the program for Dough and start the machine.
  2. When the program ends, flour your hands and a clean work surface. Remove the dough from the machine, and form 8 to 10 equal-sized balls. Cover them with a clean, damp tea towel and let the dough rest on the work surface for 30 minutes at room temperature.
  3. Make the rolls: flour your hands, and flatten a ball of dough with the palm of your hand, to deflate completely. Lightly fold the right side and the left side toward the middle, then fold the dough in half horizontally. Seal the joint with the ends of your fingers, and roll the dough just enough to obtain a roll about 10cm long. Place the roll, with the seam facing downwards, on a baking tray, covered with baking parchment. Repeat with the remaining balls of dough. Cover with a clean tea towel and let rise until doubled in volume, about 1 hour.
  4. Preheat the oven to 180 C / Gas 4. Whisk together the egg with the water, and brush the rolls with the egg mixture.
  5. Bake in the preheated oven until golden, about 20 minutes.


These rolls will keep for 2 or 3 days in plastic bags, and they freeze beautifully.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate