Pain au Lait (Milk Bread Rolls)
Delicately sweet and soft, these French milk rolls are ideal for breakfast, tea, or sandwiches — given a slow-rise twist with sourdough.
At a Glance
Loaf Style: Enriched rolls
Skill Level: Intermediate
Total Time: ~16–20 hours (includes overnight cold proof)
Prep Time: ~30 minutes
Yield: 8–10 rolls
Hydration: ~67%
Bake Temp: 375°F / 190°C
Baking Vessel: Rimmed baking sheet or baking dish, greased or lined
Ingredients
100g active sourdough starter (100% hydration)
400g all-purpose or bread flour
180ml whole milk, lukewarm
50g unsalted butter, softened
35g sugar
1 large egg
6g fine sea salt
Optional: pearl sugar or sesame seeds for topping
For Finishing
1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
Make the Dough
1. In a large bowl, whisk together milk, egg, sugar, and sourdough starter.
2. Add flour and salt, mixing until a shaggy dough forms.
3. Knead in the softened butter until the dough becomes smooth and elastic (8–10 minutes by hand or mixer).
4. Cover and let rest for 30 minutes.
Bulk Fermentation
5. Perform 2 stretch and folds, spaced 30 minutes apart.
6. Allow the dough to rise at room temperature for 4–6 hours, or until puffy but not doubled.
7. Transfer to the fridge for an overnight cold proof (8–12 hours).
Shape and Final Proof
8. The next day, bring the dough to room temperature for about 30 minutes.
9. Divide into 8–10 equal portions and shape into smooth, tight balls or small logs.
10. Place onto a parchment-lined baking sheet, spaced evenly.
11. Cover and proof at warm room temperature for 2–3 hours, or until well risen and very soft to the touch.
Bake
12. Preheat oven to 375°F / 190°C. Gently brush each roll with egg wash.
13. Optional: score the top with shallow parallel cuts using a lame or sharp blade.
14. Bake for 18–22 minutes, until deep golden and shiny. Cool slightly before serving.
Visual Cues
Rolls should be puffed and glossy with a soft golden hue.
Interior crumb should be fluffy, fine, and slightly sweet.
Scored lines (if used) will gently open during baking.
Why This Works
Pain au Lait is a celebration of balance — just sweet enough, just rich enough. The sourdough starter adds complexity to an otherwise mild roll, while the long fermentation makes for exceptional texture and softness.
