Petit Pains au Lait / French Milk Bread

Today again I am here with another We Knead to Bake Event's Post, Petit Pains au Lait / French Milk Bread that was May Month's bread recipe chosen by Aparna. I wanted to try this bread from the time i saw the recipe on Facebook group and happy that i baked it Yesterday. This is a very soft, delicious milk bread with nice flaky texture and buttery flavor. And also this bread is so easy to make and the most fun part is shark tooth like scissor cuts on the dough. Since the dough was too soft and delicate to handle, i couldn't cut it neat and little deep, so after baking it doesn't look neat but still the taste was perfect. Thanks again Aparna for another delicious bread. My kids requested to make it again and the little one ordered me that he wants this rolls daily for his breakfast :) Definitely a kids friendly bread, and the milk and butter in the recipe is good and perfect for kids.
Before trying this recipe, if you want to decorate the bread the traditional way, then do take a look at both these video links to get a good idea of how to cut this bread.

Recipe Source : Adapted from Gourmet by Kat

Preparation Time : 10 minutes + 3 hrs

Cooking Time :  12-14 minutes

Makes About 10 rolls

Ingredients

1. Bread Flour    3/4 cup
2. All Purpose Flour    1 and 2/3 cup
3. Instant Yeast    1 tsp
4. Sugar    1/4 cup
5. Salt     1/2 tsp
6. Milk     3/4 cup
7. Melted Butter     4 tbsp
8. Extra milk or Egg wash  For Brushing

Method

• In a processor or stand mixer bowl, add all the dry ingredients and pulse it for few seconds.
• Then add melted butter and milk and knead it to a smooth, soft and elastic dough.
• The dough should not be sticky and if its dry then add couple of tbsp of milk and knead to soft dough.

• Then shape the dough into a ball and place it in an oiled bowl, cover it with plastic wrap and let it rest in warm place until it is double in volume.
• Once it has raised in volume, punch down the dough and knead for few seconds and divide the dough into 10 equal pieces.

• Work with one piece at a time, roll each piece into 4" diameter and 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.

• Then brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls. If desired, Sprinkle pearl sugar/granulated sugar on top.
• Bake them at 200C (400F) for about 15 minutes or so until they’re golden brown. Let them cool on a rack. Serve them warm or at room temperature with coffee or chai.

This is off to  We Knead to Bake# 17.