Pasquier Pains au lait are French milk bread rolls containing canola oil (seed oil) and artificial emulsifiers. This DIY version eliminates the inflammatory canola oil by using extra organic butter instead, and removes the mono/diglycerides emulsifiers which aren't needed in homemade bread. The result is a cleaner, more nutritious version with superior flavor from real butter.
Based on: Pains au lait x10
· Makes approximately 24 rolls
· Serving: 1 roll (35g)
Why This Recipe is Seed Oil Free
Commercial Pains au lait x10 from Pasquier often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic bread flour
450g (about 3.5 cups) · King Arthur Organic Bread Flour
Provides structure and protein for the bread, with 11% going into the sourdough starter
Filtered water
140ml (about ⅔ cup) · Filtered tap water or spring water
Hydrates the sourdough starter and activates gluten development
Organic cane sugar
60g (about ¼ cup) · Wholesome Organic Cane Sugar
Feeds yeast, adds sweetness, and contributes to the golden crust color
Organic pasture-raised eggs
2 large eggs (about 100g) · Vital Farms Organic Eggs
Provides richness, protein structure, and the characteristic golden color of milk bread
Organic unsalted butter
75g (about 5 tablespoons) · Organic Valley Unsalted Butter
Replaces both the original butter and canola oil, providing flavor and tender crumb
Active dry yeast
7g (1 packet or 2¼ teaspoons) · Red Star Active Dry Yeast
Primary leavening agent for rise and texture
Organic whole milk powder
25g (about 3 tablespoons) · Organic Valley Nonfat Dry Milk
Adds milk proteins and contributes to the soft, tender crumb
Improves bread structure and helps achieve the characteristic soft, elastic texture
Instructions
Step 1. Create the sourdough starter: Mix 100g organic bread flour, 140ml filtered water, and 2g sea salt in a bowl. Cover and let sit at room temperature for 8-12 hours until bubbly and doubled in size. This develops the characteristic tangy flavor that distinguishes pains au lait from regular milk bread.
Step 2. Prepare the dough: In a large mixing bowl, dissolve 7g active dry yeast in 2 tablespoons warm water (110°F) with a pinch of sugar. Let foam for 5 minutes to ensure yeast is active. Add the mature sourdough starter, 2 beaten eggs, 60g sugar, and 25g milk powder. Mix until combined.
Step 3. Add dry ingredients: Combine 350g bread flour, 15g vital wheat gluten, and 6g remaining salt in a separate bowl. Gradually add to wet ingredients, mixing until a shaggy dough forms. The dough will look rough at this stage—this is normal.
Step 4. Incorporate butter: Add 75g softened organic butter in 3 additions, mixing thoroughly between each addition. Knead by hand for 8-10 minutes or with a stand mixer fitted with dough hook for 5-6 minutes until smooth and elastic. The dough should pass the windowpane test (stretch a small piece thin enough to see light through without tearing). This extensive kneading develops the gluten structure crucial for the soft, pillowy texture.
Step 5. First rise: Place dough in an oiled bowl, cover with damp towel, and let rise in a warm place (75-80°F) for 1-1.5 hours until doubled. The enriched dough rises slower than regular bread due to the eggs and butter, so be patient.
Step 6. Shape the rolls: Punch down dough and divide into 24 equal pieces (about 35g each). Shape each piece into a smooth ball by tucking edges underneath and rolling on an unfloured surface with cupped palm. Place on parchment-lined baking sheets, leaving 2 inches between rolls as they will expand significantly.
Step 7. Final proof: Cover shaped rolls with damp towel and proof for 45-60 minutes until visibly puffed and nearly doubled. They should spring back slowly when gently poked with a finger. Meanwhile, preheat oven to 350°F (175°C).
Step 8. Bake to perfection: Brush tops lightly with beaten egg for golden shine (optional). Bake for 12-15 minutes until golden brown and internal temperature reaches 190°F (88°C). The rolls should sound hollow when tapped on the bottom. Cool on wire rack for at least 15 minutes before serving.
Storage
Store in airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat frozen rolls in 300°F oven for 5-7 minutes to restore soft texture.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.89
Savings82%
Substantial upfront cost for organic ingredients, but dramatic per-serving savings. Quality organic butter and flour cost more initially but provide far superior nutrition and flavor compared to commercial versions with seed oils and emulsifiers.