Monday, September 6, 2010

I baked: French Petits Pains au Lait

I think we've been watching a little too much Korean series recently, in particular King of Baking: Kim Tak Goo. A story about a guy who loves baking and eating bread.

In true Kim Tak Goo style, one has to test the humidity of the air to avoid the dough from drying up easily. And of course, strong muscles are required to knead the dough!

Watching him make bread in the series has definitely inspired us to try baking some in our own kitchen. For our first attempt, we have chosen to make some classic French round milk rolls called Petits Pain au Lait.

Petits Pains Au Lait
Preparation time: 2 1/2 - 3 hours
Cooking time: 25 - 30 minutes
Makes 12 rolls

450g wheat flour
2 tsp salt
1 tbsp caster sugar
50g butter, softened at room temperature
15g fresh or dried yeast
275ml lukewarm milk, plus 15ml extra for glazing

1. Lightly grease 2 baking sheets. Sift the flour and salt together into a large mixing bowl. Stir in the sugar. Rub the softened butter into the flour.

2. Cream the yeast with 4 tablespoons (60ml) of the milk. Stir in the remaining milk. Pour into the flour mixture and mix to a soft dough.

3. Turn out on to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with an oiled clear film and leave to rise, in a warm place for 1 1/2 hours or until doubled in bulk.

4. To test if it has sufficiently risen, press a finger about 1 inch (2.5cm) into the dough and withdraw it quickly; the indentation should remain.

5. Gently punch the centre of the dough with your fist to deflate it and fold the edges to the centre.

6. Turn out the dough on to a floured surface and gently knead for 2-3 minutes. Divide into 12, shape into balls and space well apart on the baking sheets.

7. Using a sharp knife, cut a cross in the top of each roll. Cover with lightly oiled clear film and leave to rise, in a warm place, for about 20 minutes.

8. Preheat oven to 200°C.
9. Brush the rolls with milk and bake in the preheated oven for 25-30 minutes or until golden.

10. Transfer to a wire rack to cool. Best served warm.

A successful first attempt

Good rustic bread rolls

These little treasures have a firm crisp crust, and a light, slightly sweet crumb

Perfect eaten on its own, or with some homemade butter and jam.

Freshly baked bread is simply the best

Note: Do not make the mistake of lining the baking trays with baking paper (like I did) as the baking paper will stick to the bottom of the bread while baking.


  1. Making these looks like need to learn "Kungfu" from a martial artist 1st :P

  2. These rolls look very very nice. It must be great to have the smell of freshly baked bread in the house during breakfast. I look forward to eating the next batch :-)

  3. Ah, nothing beats homemade bread fresh from the oven. How come there's no action for spraying water in the air if it's too dry in yr sequence of pixs?

  4. smallkucing: Lol! Actually, just need a lot of "power" to knead the dough.... best if can get a man to do the job for you :)

    C&D's daddy: Sure thing! In fact, The Unc was thinking of baking some bread for me to eat during confinement.

    boo_licious: I'll have to get you to be my Director of Photography next time!

  5. Freshly baked roti! I want!! Can almost smell its fresh-from-the-oven aroma from your pix ~.~ Oh and I suppose you have a nice living room ya.. :)

  6. zoe: thanks :) and now that you mention it, I'm having cravings for freshly baked bread again!

  7. LOL!!! Bake some more - you'll have strong muscles soon.

    1. Haha yes I have been building up my muscles lately. Rajin buat bread for my family. ;P


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