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
48 breads
9 IngredientsLast modified on: September 11th 2018
For 48 breads, you will need:
- 1
1 kg 500 g flour - 2
180 g caster sugar - 3
30 g salt - 4
45 g yeast - 5
900 g whole milk - 6
225 g butter - 7
90 g beaten egg - 8
240 g Pearl sugar (optional) - 9
300 g fermented viennoiserie dough (optional) - Total weight: 2,970 grams
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: 1 kg 500 g flour, 180 g caster sugar, 30 g salt, 45 g yeast, 900 g whole milk and possibly 300 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 225 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.
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 | 240 RDI=90 % | 1,730 RDI=160 % | 280 RDI=40 % | 10,360 RDI=520 % | 43,370 RDI: 520 % |
| 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 48 breads : 5.95 €
- 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: Flaky brownie brioche, Tea and white chocolate biscuits, Cornmeal baps for Anne, Gâteau Breton (Brittany butter cake), Dublin fruit scones, ... See them all 201
Whole milk
Like these other recipes: Peach and verbena feuilleté, Caramel semolina pudding with raisins, Cramique, Chocolate cream with a crunch, irish coffee mousse, Panna cotta, ... See them all 67
Butter
Like these other recipes: "Buttonhole" quail eggs, Breton Pie, Soft apple cookies, Chocolate cake, Crispy prawn rolls, ... See them all 472
Caster sugar
Like these other recipes: Pear compote , Peach and verbena feuilleté, Apricot jam with vanilla, Crème brulée, Apple paste, ... See them all 361
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021636 K 34.5 15 min.
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.May 4th 2011244 K 43.9 1 hour 7 min.
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....December 30th 201976 K3.9 2 hours 15 min.
Lemon and grated apple tart
You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).September 29th 201969 K3.3 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address 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 e-mail address 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.
The 1 comment already posted on this recipe