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Milk rolls

Name: Milk rolls
Prep time: 5 h 11 min
Cook time: 20 min
Total time: 5 h 31 min
Yield: 16 breads
Cuisine: French
Ingredients: 500 g flour; 60 g caster sugar; 10 g salt; 15 g yeast; 300 ml whole milk; 75 g butter; 30 g beaten egg; 80 g Pearl sugar; 100 g fermented viennoiserie dough

This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.

210 K 1× 4.2/5 (37 reviews)

5 hours 35 min. difficulté

Easy

2.00 €

16 breads

9 Ingredients

Last modified on: September 11^th 2018

For 16 breads, you will need:

1 500 g flour
2 60 g caster sugar
3 10 g salt
4 15 g yeast
5 300 ml whole milk
6 75 g butter
7 30 g beaten egg
8 80 g Pearl sugar (optional)
9 100 g fermented viennoiserie dough (optional)
Total weight: 990 grams

Times for this recipe

Preparation: 1 hour 15 min.

Resting: 4 hours

Cooking: 20 min.

All in all: 5 hours 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 10 min.

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.

Add 75 g butter cut into small pieces.

Stage 3 - ⌛ 5 min.

Knead for a further 5 minutes or so until the butter is well mixed in.

Stage 4 - ⌛ 1 hour 30 min.

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.

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.

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.

After this, flatten each ball out with your hand on the work surface...

Stage 8

... and roll inwards to form small baps.

Stage 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

Put the baps or rolls back onto the baking sheet, but not too close, as they need room to expand.

Stage 11 - ⌛ 2 hours

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

Finish with a sprinkling of coarse sugar crystals (or crushed sugar lumps).

Stage 14 - ⌛ 20 min.

Bake in the oven for around 20 minutes (watch for colouring).

Stage 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.

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

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	580 RDI=50 %	90 RDI=10 %	3,450 RDI=170 %	14,460 RDI: 170 %
Per 100 g	7 RDI=3 %	60 RDI=5 %	9 RDI=1 %	350 RDI=20 %	1,460 RDI: 20 %
Per bread	4 RDI=2 %	40 RDI=3 %	5 RDI=1 %	220 RDI=10 %	900 RDI: 10 %

Possible allergens in this recipe: Gluten, milk, egg, leaven

How much will it cost?

For 16 breads : 2.00 €
Per bread : 0.15 €

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)

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The 1 comment already posted 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 22^th 2012 at 13:58 n° 1

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