We can’t resist the charm of Pain Au Lait, a delightful French bread that’s as soft as a cloud and infused with the richness of milk. Originating from classic French bakeries, it’s become our go-to for breakfast treats or simple snacks that evoke that Parisian vibe.
In our kitchen we’ve perfected this easy recipe so you can whip up these golden rolls at home. Whether you’re a baking novice or pro we’ll walk you through the steps to create bakery-fresh results that impress. Let’s dive into the magic of this timeless favorite.
Ingredients
In our perfected Pain Au Lait recipe, we gather simple yet essential ingredients to create those soft, buttery French rolls that bring a touch of Parisian charm to your kitchen. We’ve ordered them below as they are typically used in the preparation process, with prep specifics noted for accuracy and ease.
- All-purpose flour (3 cups, sifted): The base of our dough, providing structure and a tender crumb—sift it to ensure it’s light and free of lumps before mixing.
- Warm milk (1 cup, at 110°F): Used first to activate the yeast, opt for whole milk for richness and measure it warm to promote yeast activity without killing it.
- Active dry yeast (2 ¼ teaspoons): Dissolved in the warm milk, this is our key to a fluffy rise—proof it for 5-10 minutes until foamy.
- Granulated sugar (¼ cup): Added after the yeast to feed it and enhance sweetness, stirring it in helps balance the dough’s flavor.
- Unsalted butter (4 tablespoons, softened): Incorporated next for moisture and flavor, make sure it’s at room temperature for even blending.
- Large egg (1, beaten): Beaten lightly before adding to bind the dough and add richness—we recommend using a fresh egg for the best texture.
- Salt (1 teaspoon): The final dry addition to season the dough, ensuring it enhances the overall taste without overwhelming the other flavors.
Tools and Equipment
To craft our irresistible Pain Au Lait, we rely on a few key tools that streamline the process and ensure consistent, professional results. Having the right equipment on hand allows us to transition smoothly from mixing ingredients to baking golden, fluffy rolls.
Essential Tools List
We organize our tools based on the stages of preparation, from measuring and mixing to proofing and baking. Here’s a curated list of what you’ll need:
- Measuring cups and spoons: Accurate measurements are crucial for activating yeast and balancing flavors, so we use these to precisely portion out ingredients like warm milk and granulated sugar.
- Large mixing bowl: This serves as the foundation for combining dry and wet ingredients, providing ample space for dough to develop its soft, elastic texture.
- Stand mixer with dough hook: For efficient kneading, we recommend this tool to work the dough without hand fatigue, ensuring the butter integrates smoothly for that signature richness.
- Dough scraper: We use this to handle sticky dough and clean surfaces, making it easier to shape the rolls evenly.
- Plastic wrap or clean kitchen towel: Essential for covering dough during proofing, it helps maintain a warm, draft-free environment for optimal rising.
- Baking sheet or loaf pan: We opt for a non-stick baking sheet to achieve even browning and a perfect crust on our Pain Au Lait.
- Oven thermometer: To guarantee precise baking temperatures, we use this to monitor our oven, preventing over-baking and preserving the bread’s tender interior.
- Pastry brush: This tool lets us apply an egg wash evenly, giving the rolls their glossy, golden finish.
By preparing these tools beforehand, we set ourselves up for a seamless baking experience that elevates our Pain Au Lait from good to exceptional.
Instructions
Now that we have gathered our essential ingredients and tools, let’s embark on crafting our irresistible Pain Au Lait rolls. We will walk you through each precise step to achieve that signature soft, buttery texture and golden crust.
Prep the Dough
To begin preparing the dough for our Pain Au Lait, start by activating the yeast. In a large mixing bowl, combine 1 packet (about 2 1/4 teaspoons) of active dry yeast with 1/2 cup of warm milk (around 110°F) and 2 tablespoons of granulated sugar. Stir gently until the yeast dissolves, then let it sit for 5-10 minutes until it becomes foamy, indicating it’s active.
Next, in the same bowl, add 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, 1 large egg (beaten), and 4 tablespoons of softened unsalted butter (cut into small pieces). Using a stand mixer fitted with a dough hook, mix on low speed for 2 minutes to combine, then increase to medium speed and knead for 8-10 minutes until the dough forms a smooth, elastic ball that pulls away from the sides of the bowl. This step is crucial for developing the soft, airy crumb that makes Pain Au Lait so delightful.
First Proof
Once the dough is prepped, transfer it to a lightly oiled large mixing bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot, such as an oven with the light on.
Allow the dough to proof for 1 to 1.5 hours, or until it doubles in size. We recommend checking it periodically—gently press the dough with a finger; if the indentation remains, it’s ready for the next step, ensuring our Pain Au Lait achieves its signature light and fluffy rise.
Shape the Rolls
After the first proof, punch down the dough gently to release excess gas, then turn it out onto a lightly floured surface. Divide the dough into 8-10 equal portions using a dough scraper—aim for pieces around 60-70 grams each for uniform rolls.
Roll each portion into a smooth ball by tucking the edges underneath and pinching to seal, then place the shaped rolls on a parchment-lined baking sheet, spacing them about 2 inches apart. For added flair, you can lightly flatten each roll with your palm to create a slight disc shape, which enhances the golden, inviting exterior of our Pain Au Lait.
Second Proof
Cover the shaped rolls loosely with plastic wrap or a kitchen towel and let them proof again in a warm area for 45-60 minutes, or until they puff up and nearly double in size.
Watch for visual cues like a soft, jiggly texture when gently touched—the second proof is key to locking in that tender, melt-in-your-mouth quality that defines exceptional Pain Au Lait.
Bake the Bread
Preheat your oven to 375°F and position the rack in the center for even baking. Before baking, brush the tops of the rolls with a beaten egg mixed with 1 tablespoon of milk for a glossy finish.
Bake the rolls for 15-20 minutes, rotating the baking sheet halfway through for uniform browning, until they turn a deep golden color and sound hollow when tapped on the bottom. Let them cool on a wire rack for 10 minutes to preserve their soft, buttery essence before serving our freshly baked Pain Au Lait.
Make-Ahead Instructions
To make our Pain Au Lait recipe even more convenient for busy schedules, we offer these make-ahead strategies that preserve the rolls’ soft, buttery texture and rich flavor. Whether you’re prepping for a weekend brunch or a quick weekday treat, these methods ensure your Pain Au Lait emerges fresh and irresistible from the oven.
Preparing the Dough in Advance
We recommend preparing the dough up to 24 hours ahead to allow flavors to develop fully. After mixing and kneading the dough until smooth and elastic, cover it tightly with plastic wrap or a damp kitchen towel. Refrigerate the dough immediately to slow fermentation, which enhances the subtle, yeasty aroma without over-proofing. When you’re ready to bake, let the dough sit at room temperature for 1 to 2 hours until it reaches a pliable consistency, then proceed with shaping and proofing as outlined in our earlier steps.
Shaping Rolls Ahead of Time
For even more flexibility, shape the rolls in advance and store them for later. Once you’ve shaped the dough into rolls, place them on a lined baking sheet and cover loosely with plastic wrap. Refrigerate for up to 12 hours, allowing a slow proof that results in a tender, airy crumb. Before baking, remove the rolls from the fridge and let them proof at room temperature for 30 to 45 minutes until puffy. This method maintains the glossy, golden-brown finish when brushed with egg wash and baked, delivering that signature Parisian bakery vibe straight to your kitchen.
Freezing for Long-Term Storage
If you want to extend the make-ahead process, freezing is our go-to option for preserving the fresh-baked quality of Pain Au Lait. After shaping the rolls, arrange them on a baking sheet and freeze until solid—about 1 to 2 hours. Once frozen, transfer the rolls to an airtight freezer bag or container for up to 1 month. To bake from frozen, place the rolls on a baking sheet, cover loosely, and thaw in the refrigerator overnight. Then, proof at room temperature for 1 to 2 hours until doubled in size before baking as usual. This approach ensures the rolls retain their soft interior and crisp exterior, making it easy to enjoy homemade Pain Au Lait any time.
Key Tips for Optimal Results
- Proofing Times: To help you track the process accurately, here’s a quick reference for make-ahead timelines in a markdown table:
| Step | Refrigeration Time | Freezing Time | Thawing/Proofing Time |
|---|---|---|---|
| Prepared Dough | Up to 24 hours | Not recommended | 1-2 hours at room temperature |
| Shaped Rolls | Up to 12 hours | Up to 1 month | Overnight in fridge + 30-45 minutes at room temperature |
| Frozen Rolls (Baking) | N/A | Up to 1 month | Overnight in fridge + 1-2 hours at room temperature |
By following these steps, we guarantee your Pain Au Lait stays as delightful as if freshly made, with minimal effort on the day of serving.
Conclusion
We’ve loved sharing our perfected Pain Au Lait recipe with you
It’s a simple way to bring that authentic French charm into your kitchen
With the right prep and a bit of patience you’ll enjoy bakery-fresh rolls every time
Give it a try and let these soft buttery delights become a staple in your routine.
Frequently Asked Questions
What is Pain Au Lait?
Pain Au Lait is a soft, rich French bread popular for breakfast or snacks, offering a taste of Parisian charm. It’s a buttery roll that’s easy to make at home with the right recipe, perfect for novice and experienced bakers alike.
What ingredients are needed for Pain Au Lait?
Key ingredients include all-purpose flour, warm milk, active dry yeast, granulated sugar, unsalted butter, a large egg, and salt. These create a soft, buttery texture, with each playing a vital role in the dough’s rise and flavor.
What tools are required to make Pain Au Lait?
Essential tools include measuring cups and spoons, a large mixing bowl, a stand mixer with a dough hook, a dough scraper, plastic wrap or a kitchen towel, a baking sheet, an oven thermometer, and a pastry brush. These ensure consistent, professional results.
How do I prepare the dough for Pain Au Lait?
Start by activating the yeast in warm milk and sugar, then mix with flour, butter, egg, and salt to form a smooth, elastic ball. Let it rise until doubled in size, shape into rolls, and proof again for a tender texture before baking.
How long does it take to proof and bake Pain Au Lait?
The first proofing takes about 1-2 hours until the dough doubles. Shape and proof again for 30-60 minutes. Bake at 375°F for 15-20 minutes until golden brown, ensuring a glossy finish with an egg wash.
Can I make Pain Au Lait ahead of time?
Yes, prepare dough up to 24 hours in advance and refrigerate to enhance flavor. Shape rolls ahead and chill for up to 12 hours, or freeze shaped rolls for up to a month. Thaw and proof before baking for fresh results.
How should I store Pain Au Lait for later?
Store baked rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze for up to a month; thaw at room temperature and reheat in the oven to maintain softness.