Pan Au Lait (French Rolls)

1. 1

   Combine all of the ingredients in a bread maker and allow to rise.

2. 2

   Punch down the dough, then separate into pieces.

3. 3

   Shape into nice round balls, cover with a damp cloth, and set aside for 20 minutes.

4. 4

   Punch down the dough again and restore the round shapes.

5. 5

   Mist with water and allow to rise again for 30 minutes.

6. 6

   Mist with water again and bake in an oven preheated to 200 C for 8-10 minutes.

7. 7

   Break in half to experience the soft and moist center.

8. 8

   The outsides are thin and crispy.

9. 9

   I made bread gratin with them.

* Per serving · 4 servings · Values may vary.

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