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Milk Bread Rolls Recipe

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Soft, fluffy Milk Bread Rolls made with a rich dough starter and a tender crumb, these golden-baked rolls are perfect for sandwiches or as a comforting side. Enriched with whole milk, butter, and eggs, the recipe uses a stand mixer for effortless kneading and features a light egg wash for a beautiful glossy crust.

Ingredients

Starter

  • 2 Tablespoons Bread flour (or all-purpose flour)
  • 2 Tablespoons Whole Milk
  • 2 Tablespoons Water
  • 1 ¾ cups Whole Milk

Dough

  • 3 Tablespoons Granulated sugar
  • 1 Tablespoon Active dry yeast
  • 2 Large eggs (Room temperature, lightly whisked)
  • 5 ½ cups Bread flour (715 g) or all-purpose flour
  • ½ cup Unsalted butter (113 g), softened, room temperature
  • 1 ½ teaspoons Kosher salt

Egg Wash

  • 1 Large egg
  • 1 Tablespoon Water or whole milk
  • Pinch Kosher salt

Optional Topping

  • Melted butter, for brushing
  • Sea salt flakes, for sprinkling

Instructions

  1. Prepare the Starter: In a microwave-safe bowl, combine the bread flour, whole milk, and water. Microwave for 30 seconds, stir, then microwave another 30 seconds and stir again. The mixture should have a smooth, mashed potato-like consistency. If not, microwave for an additional 15-20 seconds until smooth. Transfer to the bowl of a stand mixer and set aside.
  2. Heat Milk and Dissolve Sugar: In a large microwave-safe container, combine the whole milk and granulated sugar. Microwave for 90 seconds, then stir until the sugar is completely dissolved.
  3. Activate Yeast: Pour the warm milk mixture into the stand mixer bowl with the starter. Add the active dry yeast and stir gently. Let the mixture sit for 7 minutes, until it becomes bubbly and fragrant, indicating that the yeast is active.
  4. Add Eggs and Flour: Stir in the lightly whisked eggs into the yeast mixture. Add half of the bread flour. Attach the dough hook to the mixer and knead on low speed for 3 minutes until the dough begins to form.
  5. Add Butter and Remaining Ingredients: With the mixer running on low, add the softened butter one tablespoon at a time. Stop the mixer, then add the remaining flour along with the kosher salt.
  6. Knead the Dough: Knead on low speed for about 5 minutes until all flour is incorporated and the dough is wet and tacky. Turn off the mixer, remove the dough hook, cover the dough, and let it rest for 10 minutes.
  7. Continue Kneading: Reattach the dough hook and knead on medium speed for 3 minutes until the dough starts pulling away from the sides of the bowl. The dough should still be slightly tacky but scrape easily from the bowl. Do not add extra flour.
  8. First Rise: Transfer the dough to a lightly oiled bowl or container. Cover and let it rest at room temperature for 30 minutes or until doubled in size.
  9. Shape Rolls: Punch down the risen dough and transfer to a floured work surface. Divide the dough into 24 equal pieces and roll each into a smooth ball. Place 12 rolls in each of two 9×13-inch baking dishes or all rolls in one large 18×13-inch baking pan.
  10. Second Rise: Cover the rolls and let them rest for 30 to 45 minutes until puffed up and nearly doubled in size. Preheat the oven to 350°F (175°C) while the rolls rise.
  11. Prepare Egg Wash: In a small bowl, whisk together the egg, water (or milk), and a pinch of kosher salt until smooth.
  12. Apply Egg Wash and Bake: Brush the egg wash evenly over the risen rolls. Bake in the preheated oven for 22 to 25 minutes until the tops are golden brown and an internal temperature of 190°F (88°C) is reached. Allow the rolls to cool slightly in the pans.
  13. Optional Finishing Touch: If desired, brush the warm rolls with melted butter and sprinkle with sea salt flakes before serving. Enjoy warm for the best flavor and texture.

Notes

  • Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
  • The starter is key for developing flavor and texture in these rolls.
  • Do not add extra flour beyond what is specified; the dough should be slightly sticky but manageable.
  • Make sure your milk mixture is warm, not hot, to properly activate the yeast.
  • The egg wash gives the rolls a shiny, appealing crust.
  • Allow the bread rolls to cool slightly before slicing to maintain structure.
  • These rolls freeze well – wrap individually and thaw at room temperature before reheating.

Find it online: https://lauracooks.com/milk-bread-rolls-recipe/