It’s Day 2 of Bread Camp and with focaccia under our belt, we’re ready to tackle a soft, squishy enriched dough. Today’s lesson will focus on Milk Bread, or Pain au Lait, to make everything from dinner rolls to cinnamon rolls. We know that it’s tough to get your hands on milk, cream or simple bread flour these days, so tune in to hear what you can use in their place!
MILK BREAD
- 80g (1/3 cup) heavy cream (we love Straus Creamery)
- 180g (3/4 cup) whole milk
- 4g (1 1/2 tsps) active dry yeast
- 24g (2 Tbsps) sugar
- 1 egg yolk
- 325g (2-2/3 cups) bread flour*
- 1 tsp kosher salt or flaked sea salt
- 1 egg, beaten with a pinch of salt (for egg wash later)
Place the cream, milk, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the yolk, flour(s) and salt and mix for 3-5 minutes on medium speed, or until you can see the window pane test when stretching the dough from side to side.
Let this dough rise, covered, for 1 hour at room temperature or 8 hours in the fridge.
Once the dough looks like it has expanded by about 50%, it’s time to shape!
Dinner rolls:
Divide the dough into 8 or 9 pieces and shape them by cupping your hand and rubbing each ball on the counter. Place them seam-side down into a lightly greased pie tin or 8″x8″ cake pan (or medium cast iron skillet, or small cookie sheet…). Let these rise for 1 hour at room temperature or 8 hours in the fridge. Preheat oven to 350°F, egg wash and bake for about 25 minutes, or until you reach a lovely golden color.
Sandwich loaf:
Roll out or stretch your dough into a rectangle about 12″ wide by 8″ long. Roll up into a cylinder and place seam-side down in a parchment-paper lined loaf pan. Let these rise for 1 hour at room temperature or 8 hours in the fridge. Preheat oven to 350°F, egg wash and bake for about 35 minutes, or until you reach a lovely golden color.
Cinnamon rolls:
Melt 4 ounces butter and mix with almost a cup of brown sugar. Add as much cinnamon as you like. Roll out or stretch your dough into a rectangle about 12″ wide by 8″ long. Spread the cinnamon mixture over the dough and roll up into a log. Divide into 8 slices and place spiral-face up in a pie tin, cake pan or medium skillet. Let these rise for 1 hour at room temperature or 8 hours in the fridge. Preheat oven to 350°F and bake for about 25 minutes, or until you reach a lovely golden color.