Pain Au Lait Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the granulated sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Warm milk

Gently warm the whole milk until slightly warm (not hot) — about 95–100°F (35–38°C).

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour, remaining sugar, and salt. Add the warmed milk, activated yeast mixture, the softened butter (cut into pieces), and one large egg. Mix on low speed until ingredients come together, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough out and knead 10–12 minutes.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Shape rolls

Punch down the dough to release air. Turn onto a lightly floured surface and divide into 12 equal pieces (about 65–75 g each). Shape each piece into a smooth ball by tucking edges under and rolling on the counter to create surface tension.

Second rise

Place rolls on a parchment-lined baking sheet or in a buttered 9x13 pan, spaced slightly apart. Cover loosely with plastic wrap and let rise until puffy and nearly doubled, about 45–60 minutes.

Egg wash and bake

Preheat the oven to 375°F (190°C). Whisk the egg with 1 tablespoon water to make an egg wash and gently brush over the tops of the risen rolls. Bake for 15–18 minutes, rotating halfway, until golden brown and the internal temperature reads about 190–200°F (88–93°C). Remove from oven and transfer to a wire rack to cool lightly.

While the rolls are rising or baking, make the maître d'hôtel butter. In a bowl, combine the very soft unsalted butter, finely chopped parsley, lemon zest, lemon juice, minced shallot, Dijon mustard, salt, and black pepper. Use a fork or spatula to thoroughly mix until uniformly combined and smooth. Taste and adjust salt, parsley or lemon as desired.

Scoop the butter onto plastic wrap or parchment, form into a log (about 3/4 cup makes a small roll), tighten the wrap and chill at least 30 minutes to firm up. Keep chilled until ready to serve; slice into medallions when serving.

Prepare the brine: in a small saucepan combine 1/2 cup water, 1/2 cup white wine vinegar, 2 tablespoons granulated sugar, 1 teaspoon kosher salt, mustard seeds, peppercorns, and bay leaf (if using). Bring to a gentle simmer, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly for 5 minutes.

Place the sliced cucumbers and red onion into a clean jar or bowl. Pour the warm brine over the vegetables, pressing down to ensure they are submerged. Let cool to room temperature (about 20–30 minutes), then cover and refrigerate at least 1 hour before serving for best flavor. These pickles will keep in the refrigerator for up to 2 weeks.

Slice warm pain au lait or serve whole with a pat or medallion of chilled maître d'hôtel butter. Arrange a small spoonful of maison pickles alongside or on top of a buttered roll to provide a bright, acidic contrast. Finish with a light sprinkle of sea salt flakes and a few chopped parsley leaves for garnish. Serve warm as hors d'oeuvre portions; halves or small rolls are ideal.