Mix flour, milk and yeast together, cover it, then put in the fridge for about 6 hours. If short on time, just leave it on the countertop for 60 - 90 minutes until it doubles. Although it won't develop a sourdough like flavor, many of us yearns for, it will be fine.

Knead the starter with flour, butter, salt, fresh yeast, egg, honey and milk until a uniform smooth and elastic texture is achieved.

Form a ball from the dough and put it into a big, preferably plastic bowl that has a lid. Alternatively a moist kitchen cloth or cling foil would do as a cover, the point is, not letting the surface of the dough to dry out.

Place the dough into a 68°F – 81°F /20°C – 27°C corner to raise, about 45 - 90 minutes.

Turn the dough onto a floured work surface and divide it into desired sized chunks. We'll let the dough raise again and it will also grow during baking so expect some volume increase. Start with 3.5oz / 100g sized chunks and adjust if necessary.

Roll the dough into balls. Check out: How to roll

Or flatten them a bit then roll them up for an elongated bun.

Once ready, cover the balls and buns with a slightly moist kitchen towel then place them into a 68°F – 81°F /20°C – 27°C corner to raise, about 30 - 60 minutes.

Brush them with eggwash.

Place the Pan Au Laits into the middle rack of a 350°F / 180°C preheated oven until internal temperature reaches 210°F / 99°C and the top turns deep golden brown, about 20 - 40 minutes.