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
16 breads
9 IngredientsLast modified on: September 11th 2018
For 16 breads, you will need:
- 1
500 g flour - 2
60 g caster sugar - 3
10 g salt - 4
15 g yeast - 5
300 ml whole milk - 6
75 g butter - 7
30 g beaten egg - 8
80 g Pearl sugar (optional) - 9
100 g fermented viennoiserie dough (optional) - Total weight: 990 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: 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.
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 | 80 RDI=30 % | 580 RDI=50 % | 90 RDI=10 % | 3,450 RDI=170 % | 14,460 RDI: 170 % |
| 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 16 breads : 2.00 €
- 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
Like these other recipes: Poppy seed and lemon cake, Cashew-nut and Parmesan biscuits, Apple and almond cake, Chocolate mug cake, Wiener Schnitzel, ... See them all 201
Whole milk
Like these other recipes: Gâteau Basque , Auvergne gratin, Cannelés, Pistachio ice cream, Bourguignon potatoes , ... See them all 67
Butter
Like these other recipes: Baked sea bass fillet with lemon and tarragon, Langoustine gratin, Spinach and hard-boiled egg gratin, Chicken breasts in a potato crust, Sliced veal with leeks and mushrooms, ... See them all 472
Caster sugar
Like these other recipes: Gâteau Basque , Gâteau Breton (Brittany butter cake), Pain perdu, Black sesame flan, Kugelhof for Nanou, ... See them all 361
Other recipes you may also like
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.November 27th 2015365 K4.2 2 hours 35 min.
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.February 21th 2011480 K 32.5 4 hours 20 min.
Walnut short bread
Those little biscuits are with good walnut taste, because walnut are shortly roasted before powdered, it's very simple and efficient.December 5th 2022159 K4.3 3 hours 1 min.
Roasted Cauliflower
Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.March 27th 201677 K5 1 hour 15 min.
Olive twists
These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.September 7th 201872 K3.7 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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