Petit pains au lait

A pretty simple recipe for very soft milky bread...

Petit pains au lait

2 tsp fast action yeast
450 g strong white flour
1 1/2 tsp salt
1 tbsp caster sugar
55 g butter, diced
300 ml milk

Add all the ingredients to the breadmaker in the right order for your machine and start the white/dough programme.

Once it's finished, turn the dough into a floured surface and divide it in 12 portions.

Shape each portion into a long bread roll. The way I do this is by first making a ball with both my hands (with a circular motion) and then making the roll on the kitchen top like I was working with plastiline (forwards and backwards with the palm of my hand). Place in an oven tray with some space between them.

Leave to rise for 30 minutes, until doubled in size.

Make some cuts diagonally in each roll with a sharp knife and brush with milk.

Bake in the preheated oven, at 200C for 30 minutes until golden on top.

Turn to cool into a wire rack.