Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
146,409 14.3/5 for 32 ratings
Grade this recipe: Last modified on: September 11th 2018
For 16 breads, you will need:
- 0
500 g flour - 1
60 g caster sugar - 2
10 g salt - 3
15 g yeast - 4
300 ml whole milk - 5
75 g butter - 6
30 g beaten egg - 7
80 g Pearl sugar (optional) - 8
100 g fermented viennoiserie dough (optional) - Total weight: 1,170 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 11 min. | 4 hours | 20 min. | 5 hours 31 min. |
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?
Keeping:
A few days, best if reheated in the oven.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.
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
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,424 Kcal or 14,336 Kj | 77 gr | 575 gr | 91 gr |
| 171 % | 30 % | 54 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 293 Kcal or 1,227 Kj | 7 gr | 49 gr | 8 gr |
| 15 % | 3 % | 5 % | 1 % |
| Per bread | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 214 Kcal or 896 Kj | 5 gr | 36 gr | 6 gr |
| 11 % | 2 % | 3 % | 1 % |
How much will it cost?
- For 16 breads : 2.37 €
- Per bread : 0.15 €
Note : These prices are only approximate.
Source
Based on a recipe by Thomas Marie, teacher at INBP.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Choux pastry (pâte à choux), Arlesian Biscuits, Spinach and Comté Loaf, Brownies, ... All |
| Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Cream of cauliflower soup with smoked haddock , Italian hot chocolate , Pistachio custard tart, Yeast-based flaky dough (for croissants), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Stock-pot fish , Cauliflower "moelleux" in ramekins, Quail egg canapés, Gratin Parmentier, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus crunch, Biscuit de Savoie sponge cake, Pitta bread, Rum babas, Cranachan, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.74,1295/5 for 1 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.72,9074.0/5 for 20 ratings 1 hour 11 min.
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".74,9084.2/5 for 19 ratings 1 hour 14 min.
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.73,478 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 2020-05-31)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question
Your 1 comments or questions on this recipe