Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
5 hours 35 min.
Easy
32 breads
9 IngredientsLast modified on: September 11th 2018
For 32 breads, you will need:
- 1
6 2⁄3 cups flour - 2
2⁄3 cup caster sugar - 3
1 ½ tablespoon salt - 4
2 tablespoons yeast - 5
2 2⁄3 cups whole milk - 6
2⁄3 cup butter - 7
1⁄3 cup beaten egg - 8
1 cup Pearl sugar (optional) - 9
1 cup fermented viennoiserie dough (optional)
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Put into a food processor bowl: 6 2⁄3 cups flour, 2⁄3 cup caster sugar, 1 ½ tablespoon salt, 2 tablespoons yeast, 2 2⁄3 cups whole milk and possibly 1 cup 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 2⁄3 cup 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.
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 | 160 RDI=60 % | 1,150 RDI=110 % | 190 RDI=30 % | 6,910 RDI=350 % | 28,920 RDI: 350 % |
| 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 % |
How much will it cost?
- For 32 breads : 3.95 €
- 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)
Flour
Like these other recipes: Chocolate eclairs, Foie gras fingers, Rolled chestnut and apple brioche, Nonettes, Chocolate rolls (petits pains), ... See them all 199
Whole milk
Like these other recipes: Chocolate and vanilla crème brûlée, Celeriac and mushroom gratin, Auvergne gratin, Chocolate rice pudding, Kervallon soup, ... See them all 66
Butter
Like these other recipes: Pogne de Romans, Basic cake batter - the French way, Plum and hazelnut crumble, Roscoff loaf, Little caramelized peach tarts, ... See them all 461
Caster sugar
Like these other recipes: Flognarde, Clafoutis "Marie-Antoinette", Amandier (gluten-free almond cake), Soft fruits in sabayon, Jam doughnuts, ... See them all 357
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