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.
181K 1 37 4.2
Grade this recipe:

Last modified on: September 11th 2018

Keywords for this recipe:
For 16 breads, you will need:

Change these quantities to make: 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
Milk rolls
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
Add 75 g butter cut into small pieces.

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

Stage 4 - 1 hour 30 min.
Milk rolls
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
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
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
After this, flatten each ball out with your hand on the work surface...

Stage 8
Milk rolls
... and roll inwards to form small baps.

Stage 9
Milk rolls
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
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
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
Finish with a sprinkling of coarse sugar crystals (or crushed sugar lumps).

Stage 14 - 20 min.
Milk rolls
Bake in the oven for around 20 minutes (watch for colouring).

Stage 15
Milk rolls
Leave to cool on a wire rack.
The sugar topping is not essential, but adds adds a nice finishing touch.
A few days, best if reheated in the oven.
Based on a recipe by Thomas Marie, teacher at INBP.
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
346 Kcal or 1,449 Kj8 gr58 gr9 gr
17 %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).
Possible allergens in this recipe: Gluten, Milk, Egg, Sourdough
How much will it cost?
  • For 16 breads : 1.97 €
  • Per bread : 0.12 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Panettone, Fillet of beef in a rosemary crust, Pistachio madeleines, French onion soup, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Leek and celery soup, Parmesan cauliflower cheese, Auvergne gratin, Pistachio confectioner's custard, Mint and chocolate cream, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Coconut tuiles, Yeast-based flaky dough (for croissants), Saltimbocca, Almond macaroon cake, Shiitake eggs, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Clafoutis batter, Oatmeal cake, Pistachio panna cotta with custard, Pavlova, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
321K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
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".
353K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
356K 24.6 51 min. April 8th 2020
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.
313K 14 40 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this recipe
  • 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...
    Posted by Louise january 22th 2012 at 13:58 (n° 1)
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 e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page