Milk rolls


Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
140,007 14.2/5 for 31 ratings
Grade this recipe:

Last modified on: September 11th 2018

For 16 breads, you will need:

Change those ingredients for: 8 breads 16 breads 32 breads 48 breads

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 11 min.4 hours20 min.5 hours 31 min.
Keeping: A few days, best if reheated in the oven.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Milk rolls : Photo of step #1
Put into a food processor bowl: 500 g flour, 60 g caster sugar, 10 g salt, 15 g yeast, 300 ml whole milk and possibly 100 g fermented viennoiserie dough (for tastier milk rolls).

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.



Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 2 - 1 min.
Milk rolls : Photo of step #2
Add 75 g butter cut into small pieces.

Stage 3 - 5 min.
Milk rolls : Photo of step #3
Knead for a further 5 minutes or so until the butter is well mixed in.

Stage 4 - 1 hour 30 min.
Milk rolls : Photo of step #4
Gather the dough into a ball and leave in a bowl covered with a plastic sheet for 1 ½ hours at room temperature.

Stage 5 - 15 min.
Milk rolls : Photo of step #5
Then, when the dough is well risen, flatten the ball out roughly on the work surface and cut into pieces of about 70 grammes.

Stage 6 - 30 min.
Milk rolls : Photo of step #6
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.

Stage 7 - 30 min.
Milk rolls : Photo of step #7
After this, flatten each ball out with your hand on the work surface...

Stage 8
Milk rolls : Photo of step #8
... and roll inwards to form small baps.

Stage 9
Milk rolls : Photo of step #9
Or make them into longer rolls (French bakers call these navettes, or shuttles) by rolling the ball under your hand on the work surface.

Stage 10
Milk rolls : Photo of step #10
Put the baps or rolls back onto the baking sheet, but not too close, as they need room to expand.

Stage 11 - 2 hours
Milk rolls : Photo of step #11
Glaze and leave to rise for 2 hours at room temperature.

After 2 hours, glaze again.

Heat the oven to 200°C (390°F).

Stage 12 - 10 min.
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.

Stage 13
Milk rolls : Photo of step #13
Finish with a sprinkling of coarse sugar crystals (or crushed sugar lumps).

Stage 14 - 20 min.
Milk rolls : Photo of step #14
Bake in the oven for around 20 minutes (watch for colouring).

Stage 15
Milk rolls : Photo of step #15
Leave to cool on a wire rack.

Remarks

The sugar topping is not essential, but adds adds a nice finishing touch.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,424 Kcal or 14,336 Kj77 gr575 gr91 gr
171 %30 %54 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
293 Kcal or 1,227 Kj7 gr49 gr8 gr
15 %3 %5 %1 %
Per bread
Energetic valueProteins CarbohydratesFats
214 Kcal or 896 Kj5 gr36 gr6 gr
11 %2 %3 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Thomas Marie, teacher at INBP.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Fresh pasta dough, Panettone, Oat financiers for Louise, Flognarde, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Potimarron and celeriac autumn soup, Pistachio custard tart, Celeriac soup with mustard, Cannelés, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Strawberry and rhubarb crumble, Spinach on toast with bechamel, Roscoff loaf, Sauce Normande (for fish), Pistachio shortbread biscuits, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Apple and almond gratin, "BN style" chocolate-filled biscuits, Mini palmiers, Flambéd bananas , ... All

Other recipes you may also like

[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,3625/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
71,2114.0/5 for 20 ratings 1 hour 11 min.
[Pear tart with almond cream]
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
73,5174.2/5 for 19 ratings 1 hour 14 min.
[Express apple tart]
Express apple tart
A fine apple tart, very quick to make.
67,729 24.6/5 for 14 ratings 54 min.
[Flambéd bananas ]
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
72,150 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-17)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

Follow this recipe (as 7 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page