Yesterday Switzerland celebrated Milk day, so I decided to bake milk rolls. The recipe I found on avital’s blog. I made just half of the dough and instead of adding chocolate chips or/and raisins I added some cranberries. A good idea, the berries give a good taste to the rolls.
Petits Pains au Lait – Small Milk Rolls with Cranberries (Rezept auf Deutsch)
makes ~ 7 rolls à 65 g
250 g flour
~75 g lukewarm milk
1 ts dried yeast
1 tb sugar
50 g melted butter
30 g Cranberries
1 egg yolk
1 pinch of salt
Dough: Mix all ingredients except cranberries and knead well, either manually or with your kitchen machine until dough can be easily removed from the bowl. The dough must be soft but not sticky. Knead by hand and add Cranberries. Cover bowl with a plastic wrap and let dough rise in warm place for 2 1/2 hours (size of dough should almost double).
Divide dough into 7 equal pieces and form rolls, which shape it’s up to you. I formed some round and some like Pane Biove. Cover and let rise again 1 1/2 hours. Paint with egg. Carve the rolls with scissors or sharp knife. Bake in the center of the preheated oven at 210C for about 15 minutes.
More entries and recipes in English.