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
780 ml flour - 2
60 ml caster sugar - 3
10 ml salt - 4
15 ml yeast - 5
300 ml whole milk - 6
77.4 ml butter - 7
30 ml beaten egg - 8
104.8 ml Pearl sugar (optional) - 9
100 ml 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: 780 ml flour, 60 ml caster sugar, 10 ml salt, 15 ml yeast, 300 ml whole milk and possibly 100 ml 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 77.4 ml 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: Cigarettes Russes (Piroulines), Nanou's apple and almond cake, Lemon and lime cakes, Pink Reims biscuits, Flamiche, ... See them all 201
Whole milk
Like these other recipes: Creamy polenta with green asparagus, Pear and chocolate tart with a hint of mint, Caramelized pear custard tart, Far Normandy-Brittany, Real custard sauce (crème anglaise), ... See them all 67
Butter
Like these other recipes: Liège waffles, Quail egg canapés, Poppy seed and lemon cake, Craquelin (sweet cracker dough), Tomato tatin, ... See them all 472
Caster sugar
Like these other recipes: Caramelized pear custard tart, Cranachan, Sautéed pears with custard and orange syrup , Tatin apples with mascarpone cream, Apple charlotte with toasted brioche, ... See them all 361
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