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
2 litres 340 ml flour - 2
180 mls caster sugar - 3
30 mls salt - 4
45 mls yeast - 5
900 ml whole milk - 6
232.2 mls butter - 7
90 mls beaten egg - 8
314.4 mls Pearl sugar (optional) - 9
300 mls 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: 2 litres 340 ml flour, 180 mls caster sugar, 30 mls salt, 45 mls yeast, 900 ml whole milk and possibly 300 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.
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 232.2 mls 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 | 190 RDI=70 % | 1,690 RDI=160 % | 250 RDI=40 % | 9,770 RDI=490 % | 40,890 RDI: 490 % |
| Per 100 g | 9 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 % |
How much will it cost?
- For 48 breads : 5.00 €
- 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)
Flour
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Whole milk
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Butter
Like these other recipes: Sautéed oyster mushrooms, Fillet of salmon meunière, Genoese croque-monsieur, Choux pastry (pâte à choux), Grandma Solange's biscuits, ... See them all 450
Caster sugar
Like these other recipes: Comtoise apple charlotte, Far Normandy-Brittany, Quince jelly, Double raspberry tartlets, Breton sablé biscuit dough, ... See them all 352
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