Soft, fragrant and incredibly versatile, the milk rolls are the big stars of party buffets. Just seeing them appear on a tray tells you the table is about to become a moment of sharing and joy.
Small, golden and very soft, these rolls win everyone over at the first bite thanks to their pillowy, slightly sweet texture that pairs perfectly with any filling. They are delicious with savory ingredients like cooked ham, salami, soft cheeses, tuna or Russian salad, but they are also delightful in sweet versions with hazelnut spread, jam or honey. This dual sweet-and-savory nature makes them irresistible to both adults and kids.
Making them at home is easier than you might think and gives great satisfaction: watching the dough rise, shaping the little rolls and then pulling them golden and soft from the oven is one of those small rituals that smell like a celebration. Once ready, let your imagination run wild with fillings and bring them to the table… because at a proper buffet, a tray of milk rolls really can’t be missing, just like the savory danubio, a good sandwich focaccia and little pizzas.
Now take a minute to read the recipe and then…let’s cook AND eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups Manitoba flour
- 2 cups 00 flour (type 00 Italian flour)
- 0.35 oz fresh baker's yeast (or 4 g (about 1 1/4 tsp) active dry yeast)
- 5 tbsp granulated sugar
- 1 1/4 cups whole milk
- 3 1/2 tbsp butter
- 1 1/4 tsp fine salt
- 1 egg
- 2 tbsp milk
Tools
- 1 Stand mixer
- 1 Work surface board
- 1 Metal scraper
- 1 Brush silicone
- 1 Small bowl
- 1 Baking sheet
- Parchment paper
- Cooling racks
Steps
Making homemade milk rolls for party buffets is fairly easy, especially if you have a stand mixer. However, the dough is also easy to work by hand. Let’s look at the steps in detail.
Put the two sifted flours, the sugar and the crumbled yeast into the bowl of the stand mixer.
Begin kneading with the hook and simultaneously pour the milk in a steady stream. Before adding the last splash of milk, add the salt.
When the dough starts to come together, begin adding the softened butter in pieces.
Don’t add more butter until the previous addition has been fully absorbed. Continue kneading until the dough is fully smooth and elastic (well ‘in cord’).
Transfer the dough to a bowl, cover with plastic wrap and let rise until doubled in size.
At the end of the fermentation, transfer the dough to a work surface and divide it into portions of about 1.25 oz each. Flatten each portion and then bring the edges together toward the center, pinching well to close each roll.
Shape each portion by rolling it between your fingers on the work surface (as in the photo).
As they are ready, place the rolls on a baking sheet lined with parchment paper. When all are ready, cover them and let them rise for 1 hour.
After the second rise, brush each roll with a mixture of beaten egg and milk.
Finally, bake your milk rolls in a preheated conventional oven at 356°F for about 15 minutes.
Once out of the oven, let them cool slightly on a rack before slicing and filling them as you like 😉.
Storage
Homemade milk rolls can be stored without problems. The important thing is to do it correctly to keep them soft. Once well cooled, store at room temperature for 1-2 days in sealed food bags or an airtight container.
You can also freeze the rolls, always sealed in food bags, for 2-3 months. To use them, simply let them thaw at room temperature, or
heat them for 30–60 seconds in the microwave.
Ideas for filling the milk rolls
cooked ham + cheese (fontina, provola or emmental)
salami + soft cheese
mortadella + stracchino
roast turkey + lettuce + mayonnaise
prosciutto crudo + mozzarella
smoked salmon + cream cheese
tuna + mayonnaise + capers
shredded roast chicken + yogurt sauce
avocado + tomato + fresh cheese
bresaola + arugula + Parmesan shavings
For a sweet version:
Nutella
Butter and jam
Pistachio cream
Mascarpone + chocolate chips
Ricotta + honey
FAQ (Questions and Answers)
Can I make the milk rolls in advance?
Yes, milk rolls are perfect to prepare in advance. You can make them the day before and keep them well sealed in a food bag or airtight container to keep them soft. When ready to serve, simply fill them.
Why didn’t my milk rolls turn out soft?
Softness mainly depends on the proofing. It’s important to respect the dough’s resting times and use ingredients at room temperature. Overbaking can also make them less soft.
Can I use lactose-free milk?
Yes, you can safely use lactose-free milk to make milk rolls.
Its use will not compromise the dough and the rolls will still be soft, tender and well risen.
The only small difference is in flavor: lactose-free milk can taste slightly sweeter because the lactose is already broken down into simpler sugars. However, in this milk roll recipe that difference is almost imperceptible.Can I use oil instead of butter?
Yes, you can replace the butter with oil (about 40 g) in the milk roll recipe.
Add the oil in a steady stream after the main ingredients have come together so it is better absorbed and the dough becomes smoother and more elastic.
Use a neutral seed oil for a milder taste or extra virgin olive oil for a more aromatic flavor.
