This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
Last 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
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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=12 % | 58 g RDI=22 % | 9 g RDI=13 % | 348 kcal RDI=17 % | 1,460 kJ RDI=17 % |
| Per bread | 4 g RDI=8 % | 35 g RDI=14 % | 5 g RDI=8 % | 215 kcal RDI=11 % | 904 kJ RDI=11 % |
| Whole recipe | 79 g RDI=122 % | 575 g RDI=217 % | 92 g RDI=127 % | 3,453 kcal RDI=173 % | 14,458 kJ RDI=173 % |
How much will it cost?
For 16 breads
2.00 €
Per bread
0.15 €
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
Butter
Caster sugar
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-04-26
We'll never share your e-mail address with anyone else.
Follow this recipe (as 7 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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