The milk bread rolls are soft mini bread rolls, which you can fill as you like and use for your buffets and convivial dinners.
I prepare them during the holiday season but I assure you that they are also great to serve as a snack for your kids, they will be cheerful and tasty and above all genuine.
Shall we prepare them?
If you love savory leavened goods I leave you some more little recipes to click right below, selected for you:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 23 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 109.87 (Kcal)
- Carbohydrates 15.89 (g) of which sugars 1.59 (g)
- Proteins 3.55 (g)
- Fat 3.78 (g) of which saturated 0.74 (g)of which unsaturated 0.28 (g)
- Fibers 0.87 (g)
- Sodium 169.93 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients we need to prepare the milk bread rolls
- 2 1/8 cups Kamut® flour
- 2 cups all-purpose flour
- 5 tbsps extra virgin olive oil (but seed oil will work just as well)
- 2 tsps fine salt
- 1 1/8 cups milk
- 3 1/3 tbsps milk (to brush on the surface)
- 10 grams fresh yeast
- 1 tsp sugar
Tools
If interested, I’ll leave you the model of my stand mixer.
If you want to buy it for yourself or as a gift, just click on the Amazon icon that you find next to the item.
- 1 Stand Mixer
- 1 Rolling Board
- Parchment Paper
- 1 Baking Tray
- 1 Brush
Steps
I just want to make a small introductory note before delving into the recipe explanation. I made the rolls using two mixed flours but if you prefer to use only one type, that will be fine too.
The Kamut flour worked great in this recipe and I recommend trying it, but as I said, if you prefer to use type 0, 00, or type 1 flour, they will all work fine.
In a bowl, pour the flour and add the sugar. Mix the two ingredients and then add the oil. Mix again and also add the salt.
In a measuring jug or whatever you have available, dissolve the fresh yeast in the lukewarm milk. Be careful, not hot otherwise it will affect the leavening.
Add this mixture to the flours and mix until you form the dough.With a knife, make a sort of cross cut on the dough. Then let it rise in a covered container in a place shielded from drafts for at least 3 hours. The dough should be well risen.
After this time, take the dough again and break off pieces, make balls weighing 33/35g each and let them rise again for about an hour.
After this time, the bread balls will be nice and puffy and we will brush the surface with milk, before baking. Turn on the oven to static mode at 356°F and bake for about 20/25 minutes. Always adjust according to your oven. Do the toothpick test and if ready, turn off the oven and take them out.
You can make this dough either with a stand mixer or by hand. It’s your choice how to proceed.Enjoy your meal
How to store milk bread rolls
The milk bread rolls are perfect to enjoy just after baking but you can also store them in the freezer.
When using, simply take them out of the freezer and let them thaw in the refrigerator for a few hours or by a quick pass in the oven for a few minutes.
FAQ (Questions and Answers)
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I hope so and I hope they can brighten your holidays, dinners, and genuine snacks.
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