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

Ingredients

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.