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.
187 K 4.2/5 (37 reviews)
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Last modified on: September 11th 2018
For 32 breads, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 35 min.
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Step by step recipe


Stage 1 - 10 min.
Milk rolls
Put into a food processor bowl: 1 litre 560 ml flour, 120 mls caster sugar, 20 mls salt, 30 mls yeast, 600 ml whole milk and possibly 200 mls 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 154.8 mls 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.
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 recipe130 RDI=50 %1,130 RDI=110 %160 RDI=30 %6,510 RDI=330 %27,260 RDI: 330 %
Per 100 g9 RDI=4 %80 RDI=8 %10 RDI=2 %470 RDI=20 %1,980 RDI: 20 %
Per bread 4 RDI=2 %40 RDI=3 %5 RDI=1 %200 RDI=10 %850 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Egg, leaven
How much will it cost?
  • For 32 breads : 3.35 €
  • 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 22th 2012 at 13:58 n° 1
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