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.
198 K 4.2/5 (37 reviews)
Grade this recipe:
Keywords:
Last modified on: September 11th 2018
For 16 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.
When should you start or finish this recipe?
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.
Milk rolls
Put into a food processor bowl: 1 lb + 11.5 oz flour, 2.1 oz caster sugar, 0.4 oz salt, 0.5 oz yeast, 10.6 oz whole milk and possibly 3.5 oz 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 2.7 oz 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 recipe80 RDI=30 %580 RDI=50 %90 RDI=10 %3,450 RDI=170 %14,460 RDI: 170 %
Per 100 g7 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 %
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 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)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020325 K5 2 hours 25 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011369 K4.3 1 hour 15 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011270 K3.9 50 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018403 K5 40 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013504 K5 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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

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.
I am not a leaving thing
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.

Back to top of page