This is by far my most favourite of all the milk bread recipes. The rolls are so soft and pillowy, they make me so nostalgic.
The recipe is very simple and does not require any special tools or techniques. It takes around 3 hours to make but 2 hours and a half of those are idle time.
1 stick of butter-melted
1 cup of warm full-fat milk
1 tbsp of sugar
1/2 tsp salt
1 tbsp instant yeast
3 cups of flour
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- In a large bowl, add the ingredients in the same order mentioned above.
- Mix until the flour is fully incorporated without kneading.
- Cover the dough and allow to rest for 20 minutes. This step makes kneading the dough so much easier.
- Knead the dough on a floured surface until it starts pulling together, stops being sticky and looks smooth. This should not take more than a few minutes. Avoid over kneading the dough as it results in hard rolls.
- Place the dough in a bowl, cover it and put it in a warm place, allowing it to proof for an hour.
- Remove the dough from the bowl and onto a clean surface, start dividing the dough into equal parts using a dough scraper. I prefer smaller rolls, so this recipe yields 18 rolls. But it’s a matter of personal preference.
- Roll the dough pieces into balls, then with the heel of your hand stretch the ball and start rolling it away from you. Then proceed to tuck the outer edges underneath. Be careful to not overwork the dough during this step.
- Place the rolls in a lined baking sheet (I prefer silicon baking mats).
- Allow the rolls to rise again for ONE hour.
- Pre-heat an oven on 200 °C and bake the rolls until golden-brown tops. Usually takes 10-12 minutes.
- Heat the rolls completely before consumption.
Those rolls are great for school sandwiches and picnics. You can simply fill them with any hard, yellow cheese of your preference, some cherry tomatoes or peppers thentoast them and you are good to go.
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