Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
149,397 14.3/5 for 33 ratings
Grade this recipe: Last modified on: September 11th 2018
For 16 breads, you will need:
- 0
1 lb + 11.5 oz flour - 1
2.1 oz caster sugar - 2
0.4 oz salt - 3
0.5 oz yeast - 4
10.6 oz whole milk - 5
2.7 oz butter - 6
1.1 oz beaten egg - 7
3.7 oz Pearl sugar (optional) - 8
3.5 oz fermented viennoiserie dough (optional)
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 11 min. | 4 hours | 20 min. | 5 hours 31 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days, best if reheated in the oven.Step by step recipe
Stage 1 - 10 min.
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.
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 2.7 oz 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,424 Kcal or 14,336 Kj | 77 gr | 575 gr | 91 gr |
| 171 % | 30 % | 54 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 293 Kcal or 1,227 Kj | 7 gr | 49 gr | 8 gr |
| 15 % | 3 % | 5 % | 1 % |
| Per bread | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 214 Kcal or 896 Kj | 5 gr | 36 gr | 6 gr |
| 11 % | 2 % | 3 % | 1 % |
How much will it cost?
- For 16 breads : 2.37 €
- Per bread : 0.15 €
Note : These prices are only approximate.
Source
Based on a recipe by Thomas Marie, teacher at INBP.More recipes?
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