Milk rolls with soft eggs are soft, delicate leavened breads, ideal for those who love making simple-flavored rolls at home with an irresistible texture. Thanks to the eggs, milk and butter, these rolls are particularly fluffy, with a light crumb and a scent that recalls traditional bakeries. If you want a similar result but without eggs, here is the recipe for the EGG-FREE SEMI-SWEET ROLLS.
They are perfect for breakfast, paired with jam or spreads, but they also work very well filled in a savory version, becoming excellent buffet rolls for parties or an unusual snack. Their versatility makes them an ideal base to keep on hand, also because they store well and can be frozen without losing softness.
The recipe is simple and can be made by hand or with the help of a bread machine, adapting to everyone’s timing and habits. With a few steps and wholesome ingredients, you’ll get soft, light rolls perfect to enjoy at any time of the day.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 21 milk rolls, about 54 g (about 2 oz) each
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the milk rolls with soft eggs:
- 3 cups all-purpose flour (Type 0)
- 1 3/4 cups Manitoba (strong) flour
- 2 medium eggs (at room temperature)
- 1 1/4 cups warm milk
- 3 1/2 tbsp granulated sugar
- 4 tbsp butter, softened
- 2 tsp fine salt
- 2 tsp active dry yeast
Tools for the milk rolls with soft eggs:
- 2 Bowls
- 1 Work surface/Pastry board
- 1 Oven De Longhi
- 1 Bread machine Cecotec
Steps for preparing and baking the milk rolls with soft eggs:
For this recipe you can follow the procedure by hand, with a stand mixer, or with a bread machine (mixing and first proofing):
MANUAL METHOD
Dissolve the dry yeast in a bowl with 2 teaspoons of sugar (taken from the total) and about 1/3 cup (100 ml) of warm milk. Stir well and let rest for 10 minutes, until the yeast is active.
In a large bowl or in the bowl of a stand mixer add the sifted flour, then the milk with the dissolved yeast, the remaining milk, the sugar, the lightly beaten eggs and a pinch of salt. Start mixing with a spoon, then continue by hand until you have a homogeneous dough.
Add the softened butter little by little, continuing to knead until you obtain a smooth, elastic dough. Transfer the dough to a lightly floured work surface, shape into a ball and place it in a bowl. Cover with plastic wrap and let rise in a warm place until doubled in size.After the first rise, divide the dough into portions of about 54 g each and keep them covered while you work. Take each piece, flatten it slightly with your fingers and bring the edges toward the center, sealing well. Shape a smooth ball, then gently roll it on the work surface to slightly elongate it, until you obtain a regular oval shape.
Place the milk rolls on a nonstick baking sheet, spaced well apart, cover them with plastic wrap and let them rise for about 45 minutes
When risen, brush them with room-temperature milk and bake at 338°F (170°C) for about 14–16 minutes, until golden.
Once baked, let them cool before serving.
Storage method:
The milk rolls with eggs keep at room temperature for 1–2 days, once completely cooled, stored in a food bag or a well-sealed container. They can be frozen individually, wrapped in plastic wrap and placed in a freezer bag, where they keep for up to 2 months. To eat, let them thaw at room temperature for 1–2 hours or warm them for a few minutes in the oven at 320°F (160°C).
FAQ (Questions & Answers)
Are the milk rolls with eggs sweet or savory?
They have a delicate, slightly sweet flavor, so they are suitable for both sweet and savory fillings.
Can they be prepared in advance?
Yes, you can prepare them the day before or freeze them individually to always have them ready.
Is it possible to make lactose-free milk rolls?
Yes, you can replace the milk with an unsweetened plant-based drink, such as soy, oat or rice milk, and use lactose-free butter or a plant-based margarine. The final result will still be soft, with a texture very similar to the classic version.
