Petit Pains au Lait

I must say If you ever want to try to make a bread then this Petit Pains au Lait  is the one you should make . As the recipe is so easy plus they are so DELICIOUS and so SOFT and once you have made them you will be addicted to them.

I was really excited when I saw what Aparna has stored for this months We Knead to bake as my FIL loves this soft bread when ever I am planning to do sandwiches and I will be going to the bakers to buy the usual hard small french baguttes he will say Finla buy for me the soft ones.
So I knew when I make them at home he will be delighted.

Usually Hans come home late in the evening except for wednesday , then he come after six thirty.
So I thought I will make this bread and ask FIL also to come over as I told him I will make Scampis in garlic sauce.

So he came to our place and Hans still had to come and as we were waiting I made a drink for us and then I brought the home made Pains au lait and told him I made them .
He was delighted and I saw while we were having our dinner he enjoying the bread.
I used the original recipe from Gourmet by Kat as I wanted to have the one with eggs than the one without the eggs the group was making.

Ingredients:

The original recipe took a mix of the all purpose flour and bread flour but I took full white bread flour , so if you want to do like the original recip just click the link above to know the amount.

290 gm white bread flour
125 g whole milk
4 gm yeast ( I used 5 gm)
50 gm of egg
38 gm of sugar
5 gm salt
63 gm unsalted butter

For the egg wash.
I egg plus a table spoon milk mix both together in a bowl and then use.

Warm milk to about 100-110 F in the microwave and add yeast  (plus 1 tsp sugar) mix well wand set aside.
Combine flour, sugar and salt in a stand mixer bowl. Add the yeast/milk mixture and egg. Knead for about 5 minutes until the dough comes together and not sticking to the side of the bowl.

Add soften butter, little at a time untill all incorporated into teh dough. Continue to let the dough knead for another 10 minutes un till soft, smooth and have a satin look.
Transfer the dough into a lightly oiled bowel, cover and let it proof about 1 1/2 hour or un till double in size.
Transfer the dough onto the silicon mat and press down the dough lightly.
Dive the dough into 10 equal balls ( I did 8) .
Let the dough rest for about 15 minutes before working on it.

Roll out each piece of dough, one at a time, into a circle about 4” in diameter. Slowly roll up the circle from one end, Swiss roll/ jelly roll style into a cylinder. Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down. Cover loosely and let them rise for an hour or so till almost double in size.
Preheat the oven at 400° f , brush the dough with the egg wash.

And  using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls.
Bake them at 200°C (400 F) for about 15 minutes or so until they’re golden brown. Let them cool on a wire rack and enjoying these super soft breads.

If you want to know how to make the cuts in the bread watch this video
Sending this super soft bread for Yeastspotting.