Thursday, August 7, 2014

Pan au Lait

These rolls are very good and lots of fun to make.  My family gobbled these down straight out of the oven.
Here is the list of ingredients:
 3-1/2 C. unbleached bread flour
4 teaspoons sugar
1 teaspoon rapid rise yeast
1 teaspoon kosher salt
1½ cups milk
6½ tablespoons butter,  softened
1 egg yolk beaten with 1/2 teaspoon sugar to make an egg wash
Coarse salt, for finishing

Mix the ingredients until you have a shaggy, sticky dough.  Let it sit in the bowl for 30 minutes.

On a lightly floured surface, roll the dough out to about an 8X15 rectangle. Use just enough flour to keep it from sticking.  Fold it into thirds, wrap it in plastic and place it in the freezer for 30 minutes.

After 30 minutes, remove it from the freezer and roll it out again to the same size.

Fold it again and freeze it for another 30 minutes.

Then roll it out again. Fold it and freeze it for 30 more minutes. Remove it from the freezer and roll it again to an 8X15 rectangle.

Cut it into 4 long strips and cut the strips into 2X2 inch squares.  Cover them with a damp towel and let them rise for about an hour.

Puffed.

Mix 1 egg yolk with 1 teaspoon of sugar and brush the tops of the risen rolls.

Sprinkle them with course salt.

Bake at 400 degrees for about 15 minutes or until the tops are golden. These are crunchy on the outside and flaky and light on the inside.