Pain au lait - Milk Bread

I haven't updated for a long time this place. We were all sick for a while than came one week Thanksgiving break. Everything is back on track, I guess. My next post will be Diwali sweets for sure as it is a step by step recipe- I don't want to start with a long post. Sure I will be visiting soon.
I bookmarked  this recipe long time back never got around to give a shot. The measurement in gram for this recipe kept me away. I took the time to convert in cup (which is more convenient for me) you can check the original recipe here. If you are frequent baker a digital kitchen scale is a must have one.
Pain au lait means Milk bread classified under Viennoiseries in France. They are small, soft and slightly sweet rolls. The dough is prepared with milk as the only liquid ingredient and of course butter is added to give the rich buttery flavor.
These rolls are prefect for the morning breakfast or after school snack for kids with some hot chocolate. It was my favorite breakfast item with a piece of chocolate! One of the thing, I missed terribly after moving from Paris are those baked goods "Viennoiserie".
This French rolls go to Priya who is hosting AWED-French originated by DK 

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Ingredients


Unbleached All purpose flour: 1 + 1/2 cups-(minus 1 tbsp)
Bread flour: 1/2 cup
Lukewarm Whole Milk preferred but (skim Milk I used): 1/2 cup
Instant yeast: 1tsp + 1/4 tsp
Egg: one count
Sugar: 3 tbsp
Salt: 1/2 tsp
Butter at room temperature: 4 tbsp

Egg wash: one egg beaten with 2 tsp of milk and 1 tsp sugar


Method
Mix the lukewarm milk (between 98 and 105 degrees Fahrenheit) and the yeast together- set aside.
In a big bowl, add the flours, sugar and salt mix well. Make a well in the center, add the liquid and egg. With a wooden spoon mix until they are well combined.
Now sprinkle a little four on work surface, dump the dough mixture.
Knead until the dough is moisten won't last few minutes.
Now add the butter little by little at the beginning is messy but use very little flour to bring back the dough together.
Fold the dough and bring back and knead at least 10 minutes.
Spray the bowl with oil, dump the dough and turn back. Cover with cling wrap.
Let it rise until it double in size - it took one hour (depend of your room temperature)
Once the dough is ready, punch the air out and make 10 equal parts.
Let it rest 10 minutes.
Using your rolling pin -roll the dough into a circle and fold the dough and roll like log shape. Pinch the end together with seam side down, keep in baking tray.
Let it prove another 40 to 50 minutes.
Before keeping in oven, brush with egg wash mixture (U can sprinkle granulated sugar) and with a sharp knife give a small cut on top.
Preheat the oven for 350 degrees Fahrenheit
Bake for 12 to 15 minutes until the  bread is golden brown.


Enjoy with Hot chocolate those little rolls.