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.
158K 1 36 4.3
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Last modified on: September 11th 2018

Keywords for this recipe:PastryMilkBreadDoughSugar
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.
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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.
Keeping
A few days, best if reheated in the oven.
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?
  • For 16 breads : 2.37 €
  • Per bread : 0.15 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Thomas Marie, teacher at INBP.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Chilli potato wedges, Two-olive ciabatta, Gâteau Breton (Brittany butter cake), Flamiche, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, Sandwich bread, Bourguignon potatoes , Parisian-style chocolate custard tart, Creamy plum and pear clafoutis, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with asparagus, Baked potoatoes with herb butter or cream , Flognarde, Spinach on toast with bechamel, Artichoke hearts forestier , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Nougatine, Pistachio panna cotta with custard, Italian Meringue, Crème brulée, ... All
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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)
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