Step by step

1. Stir together the milk and yeast. Set aside for 10 minutes until small bubbles appear on the surface.

2. Add the flour, yolks, salt, sugar, butter and yeast mixture in the Bread Bowl of the stand mixer fitted with the Dough Hook.

3. Mix on speed 1 until a supple, smooth and sticky dough forms. Form into a ball and place back into the Baking Bowl, cover with the Lid and let rest until doubled in size.

4. Punch down the dough and divide the dough in 14 equals parts. Shape each piece of dough and put on a lined baking tray. Cover with a towel and let rest for 15 minutes.

5. Punch each roll down and re-shape into a ball. Put them on the lined Baking Lid and let proof for 30 minutes.

6. Brush the pains au lait with eggwash (1 egg yolk + 2 tablespoons milk) and bake for 10 minutes in a 230°C preheated oven