Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
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For 12 breads, you will need:
- 500 g flour
- 60 g caster sugar
- 10 g salt
- 15 g yeast
- 300 ml whole milk
- 75 g butter
- 1 beaten egg yolk
- 80 g coarse sugar crystals (optional)
Nutritional information:
Whole recipe
Calories
3095
155%
Proteins
67g
26%
Carbohydrates
526g
50%
Fats
80g
12%
Per 100 g
Calories
292
15%
Proteins
6g
2%
Carbohydrates
50g
5%
Fats
8g
1%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 11 min.
Resting : 4 hours
Cooking : 20 min.
Start to finish : 5 hours 31 min.
Resting : 4 hours
Cooking : 20 min.
Start to finish : 5 hours 31 min.
Preservation : A few days, best if reheated in the oven.
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Step by step recipe:
Put into a food processor bowl: 500 g flour, 60 g caster sugar, 10 g salt, 15 g yeast and 300 ml whole milk. Be sure to add the milk while it is still cold (straight from the fridge) as this is important for the recipe to work well. Knead for 8 minutes on slow speed. |  |
Add 75 g butter cut into small pieces. |  |
Knead for a further 5 minutes or so until the butter is well mixed in. |  |
Gather the dough into a ball and leave in a bowl covered with a plastic sheet for 1½ hours at room temperature. |  |
Then, when the dough is well risen, flatten the ball out roughly on the work surface and cut into pieces of about 80 grammes. |  |
Roll these into balls and place on a baking sheet, then cover with a sheet of plastic and put in the fridge for 30 minutes. |  |
After this, flatten each ball out with your hand on the work surface... |  |
... and roll inwards to form small baps. |  |
Or make them into longer rolls (French bakers call these navettes, or shuttles) by rolling the ball under your hand on the work surface. |  |
Put the baps or rolls back onto the baking sheet, but not too close, as they need room to expand. |  |
Brush with beaten egg and leave to rise for 2 hours at room temperature. After 2 hours, brush with egg again. Heat the oven to 200°C (390°F). |  |
Just before putting into the oven, snip the tops of the rolls to help them rise during cooking. Do this with scissors, dipping the blades into water regularly, as shown in the video on the right. | |
Finish with a sprinkling of coarse sugar crystals (or crushed sugar lumps). |  |
Bake in the oven for around 20 minutes (watch for colouring). |  |
Leave to cool on a wire rack. |  |
Remarks:
The sugar topping is not essential, but adds adds a nice finishing touch.Source:
Based on a recipe by Thomas Marie, INBP (French professional bakery institute) tutor.Last modified on: January 19th 2012
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Your comments or questions on this recipe:
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I'm not much of a bread baker, jh but if I was, I sure would be trying these. They look heavenly! Thank you so much for sharing...
Comment #1 posted on january 22th 2012 at 13:58 by Louise.
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