Here is the recipe in English 😊
Soft Milk Bread Rolls (Petits Pains Moelleux / Pain au Lait)
Ingredients (8–10 rolls)
- 4 cups (500 g) all-purpose flour
- 2 ¼ tsp active dry yeast (or 25 g fresh yeast)
- ⅓ cup (80 g) sugar
- 1 tsp salt
- 1 cup (250 ml) warm milk
- 1 large egg
- ⅓ cup (80 g) soft butter
For brushing:
- 1 egg yolk
- 1 tbsp milk
Instructions
1. Prepare the Dough
- Dissolve the yeast in warm milk with 1 tablespoon of sugar. Let rest for 10 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt.
- Add the egg and yeast mixture. Knead until combined.
- Add the soft butter and knead for about 10 minutes until the dough is smooth and elastic.
2. First Rise
- Cover and let rise in a warm place for 1–1½ hours, until doubled in size.
3. Shape the Rolls
- Punch down the dough and divide into 8–10 equal pieces.
- Shape into small round or oval rolls.
- Place on a parchment-lined baking sheet.
4. Second Rise
- Cover and let rise for 30–40 minutes.
5. Bake
- Preheat oven to 350°F (180°C).
- Brush rolls with egg yolk mixed with milk.
- Bake for 15–18 minutes, until golden brown.
Tips
- For extra softness, add 1 tablespoon heavy cream.
- Perfect for breakfast, snacks, or mini sandwiches.
- Freeze well and stay soft even after reheating.
If you want, I can make a short “just recipe” version or a Facebook-viral post style 😊
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