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Petits Pains au Lait (French)

ingredients

makes 16 rolls
1 oz (25 g) fresh yeast or 1 tbsp dried yeast
1 cup (8 fl oz.) + tbsp warm milk
3 cups (1 lb) (450 g) bread flour (u.k.strong plain flour)
1 tsp salt
3 tbsp (1 1/2 oz) 40 g sugar + 2 tbsp (1 oz) 25 g
1 egg
1/2 stick (2 oz) 50 g butter, softened

method

1. Dissolve the yeast in a little of the warm milk and leave to stand, 5 minutes for fresh yeast and 15 for dried yeast.

2. Place the flour in a bowl and toss in the salt and 3 tbsp (1 1/2 oz) 40 g sugar. Make a well in the centre, pour in the yeast and the remaining milk and add the egg. Mix everything to a dough and knead it on a floured board until it is smooth. Knead in the butter.

4 Place the dough it in a bowl, cover it with a cloth and leave in a warm place for 1 hour.

5. Heat the oven to 400°F (200°C) gas 6.

6. Knead the dough again and divide it into sixteen equal pieces. Form them into round rolls and place them on a floured baking sheet. Leave the buns to prove for 20 minutes and bake them for 15 minutes.

7. Cool on a wire rack.

8. To glaze, dissolve 2 tbsp (1 oz) 25 g sugar in 2 tbsp milk and brush over the hot buns.

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