Save Recipe
The aroma of freshly baked milk bread brings back treasured memories from my grandmother's kitchen. This cherished family recipe produces pillowy-soft rolls with a rich, buttery texture that has been perfected over generations. Today, I continue this comforting tradition with my own carefully crafted version.
The Secret to Irresistibly Soft Rolls
These versatile milk bread rolls are a Sunday baking staple in my kitchen. Their cloud-like texture and delicate flavor make them a family favorite. Made without preservatives, they maintain their natural freshness and freeze beautifully for spontaneous meals throughout the week.
Quality Ingredients for Perfect Results
- 500g bread flour: Type 45 for optimal lightness
- 10g active dry yeast: Provides consistent rising
- 250ml milk: Slightly warmed to activate yeast
- 50g sugar: For gentle sweetness
- 1 teaspoon salt: Balances the flavors perfectly
- 75g unsalted butter: Room temperature
- 1 whole egg: Enriches the dough
- 1 egg yolk: Creates golden crust
Essential Steps for Success
- Activate the Yeast
- Combine warm milk with yeast and a pinch of sugar to ensure proper fermentation.
- Form the Dough
- Mix ingredients gradually, incorporating butter until silky smooth.
- First Rise
- Let dough rest in a warm spot for 90 minutes until doubled.
- Shape with Care
- Divide into 10 equal portions and shape into rolls.
- Final Proof
- Allow rolls to rise 30 minutes more.
- Bake to Perfection
- Brush with egg wash and bake at 180°C for 15 minutes until golden.
Serving Suggestions
These rolls are a café favorite, delighting customers whether served with homemade jam for breakfast or filled with ham and cheese for lunch. They pair wonderfully with coffee or aromatic tea for an elevated break time treat.
Save Recipe
Storage Tips for Lasting Freshness
Store rolls in an airtight metal container for up to three days of freshness. For longer storage, freeze in portions. A quick reheat in the oven restores their original softness, ensuring fresh-baked quality whenever needed.
Recipe Tips
- → Can I use plant-based milk?
Absolutely, almond or soy milk will work fine. The texture might be slightly different, but it’ll still turn out great. Just remember to warm it up too.
- → How can I tell if the dough has risen enough?
The dough needs to double in size during the first rise. Check by gently pressing a finger into it; if the impression stays without springing back, it’s ready.
- → Can I freeze the milk bread rolls?
Yes, they freeze perfectly after baking and cooling. Reheat in the microwave for a few seconds or in the oven for 5 minutes to enjoy their softness again.
- → What’s the difference between T45 and T55 flour?
T45 is finer and results in whiter, softer bread. T55 is more common and works great too. Both will give you an excellent outcome.
- → How long will they stay fresh?
Keep them in an airtight container for 2-3 days. To freshen them up, warm them in the oven for a few minutes. In the freezer, they’ll last up to 2 months.