Friday, July 23, 2010

Petit Pains Au Lait- French Milk Rolls

French Milk rolls are delectable breakfast or snack bread rolls with a soft crust and sweet light soft crumb.This is as per The Book of Bread by Christine Ingram and Jennie Shapter.Now I  came to know about these rolls from Jayasri of Samayalarai who had made these from the said book and with whom I have been partnered this month for Taste & Create.I had bookmarked several recipes succumbed to these rolls which she had made more sweeter and stuffed with chocochips.But thanks to my erratic oven (it seems I am jinxed - either there is no power or the oven is having problems- but I am not going to give up),I tried only one fourth of the recipe and made only 3 rolls.

Ingredients:
All Purpose Flour: 1 cup
Salt: 1/2 tsp
Caster Sugar: 1 tbsp
Butter softened: 1 tbsp
Instant Yeast: almost 3/4 tsp

Milk: 4 tbsp luke warm + more for glazing

Preparation:
In a big bowl,sift together flour,salt and mix in sugar.Rub  in softened butter and mix well. Meanwhile to 2 tbsp milk add yeast and let it froth for a few minutes.Add the remaining 2 tbsp and put the milk mixture to the flour mix into a soft dough.

Turn out onto a lightly floured surface and knead to form a smooth elastic dough.Keep it covered in a warm place and in a big oiled bowl covering with a n oiled cling film (or rotating it once to coat) until it is doubled in bulk  for about 1 hour or more.

Turn out onto a lightly floured surface and gently punch the dough doen and divide it into equal pieces -in my case 3. Shape them into a square as per Jayasri or simple round rolls,while stuffing the chocochips within.For this first shape into a round ball,then put few choco chips and pull the edges together so as to smoothen the other side..Once the edges are sealed,add more chocochips and again smoothen the other side completely.Thus the chocochips are stuffed twice.Then put the rolls on to a lined/greased baking sheets with the smooth side on top and atleast few inches between them.Also refer the original recipe if you are confused with these instructions.

Cut cross or slash 1/4 inch deep on the top of the rolls and allow the rolls to rise for the second time and this also may take another 20 minutes or more.

Bake in a preheated oven at 200C/400F brushing the rolls with more milk for about 20-25 minutes or until they are golden brown.

 
Delicious rolls are ready to eat.They are off to Taste & Create as well.Thanks Jayasri for the keeper recipe.I will also be trying the savoury version as well.


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