"PAIN AU LAIT" BREAD

This „PAIN AU LAIT“ recipe is in fact that of the “Parker House Rolls“ which originates from Boston.

The dough of this bread is enriched with butter and eggs and glazed with more butter for best result. Their smooth texture is very light and their outside is soft.

Taste-wise, they have a fine round buttery aroma that will enchant both your nose and palate…

These "Pain Au Lait" are delicate little rolls which are very enjoyable and so cute looking!

The recipe was taken from Eric Treuille and Ursula Ferrigno’s wonderful bread book “Ultimate Bread” and adapted by myself.

Ingredients:
2 1/2 Tsp Dry Yeast
250ml Milk
60g Unsalted butter, melted
30g Unsalted butter, melted to glaze the rolls
2 Tbs Castor sugar
2 Eggs (~50g), beaten
560g Plain white flour
2 Tsps Salt

Method:
1. Sprinkle the yeast into 100ml of the milk in a small bowl, leave for 5 minutes and stir to dissolve.
2. Warm the remaining milk in a saucepan with the sugar and butter. Stir constantly until the butter has melted.
3. Cool until tepid, then beat in the eggs until combined.
4. In a large bowl, mix the flour and salt together.
5. Make a well in the centre and pour in the yeasted milk and the butter/sugar/milk mixture.
6. Mix in the flour to form a soft, sticky dough.
7. Turn the dough out on a floured surface and knead for about 10 minutes or until smooth, shiny and elastic.
8. Put the dough in a buttered bowl and cover with a teat towel. Leave to rise until doubled in size for about 1-1 1/2 hours.
9. Knock back and leave to rest for 10 minutes.
10. Divide the dough into 16 pieces.
11. Roll each piece into a 30cm rope and form into a coil, tucking under the end.
12. Place on a baking pan lined with baking paper, cover with a tea towel and prove for about 30 minutes until doubled in size.
13. Brush each roll with melted butter.
14. Preheat the oven to 220°C (425°F) and bake for 15-20 minutes until golden.
15. Leave to cool on a wire rack and brush again with a little melted butter.

Remarks:
If the dough is too sticky while kneading, add 1 tablespoon flour at a time.
Don’t add too much flour; the dough should not be too dry, but soft.

Serving suggestions:
These rich bread rolls are delicious with almost anything (cheese, jam, pâté, etc…) and can be enjoyed at any time of the day.

(Boston -Pic by Chris Lovett www.trekearth.com)