If you’re looking for a simple recipe to make soft milk rolls perfect for any occasion, you’re in the right place! These rolls are ideal for buffets, parties, and snacks, thanks to their soft texture and delicate flavor. Easy to prepare, you can make them with the Monsieur Cuisine Smart, a stand mixer, or by kneading by hand. In this guide, I’ll show you how to optimize each step to achieve a true baker’s result, with tips and tricks for a perfect dough. Whether you want to fill them with ham, cheese, or something else, these rolls are always a winning choice! Also, I’ll explain how to make variations to satisfy all tastes.
Note: For the buffet, I prepared a double batch, so in the photos, the rolls are double the amount indicated in the recipe.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 25Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups Manitoba flour (Or all-purpose flour)
- 1 cup whole milk
- 3.5 tbsp butter (Soft)
- 1/4 cup sugar
- 2 tsp salt
- 10 g fresh yeast (Or 3g of dry yeast)
- 1 egg
- Oil (To grease the bowl)
- 1 egg yolk
- 2 tbsp milk
- cooked ham
- provola cheese
- Milano salami
- sesame seeds (For those with cooked ham)
- poppy seeds (For those with salami)
Tools
- 1 Monsieur Cuisine Smart
- 1 Bowl
- 2 Baking trays
- 1 Brush
- Parchment paper
Preparation with the Monsieur Cuisine Smart
Pour the milk, crumbled yeast, and a teaspoon of sugar into the bowl.
Set to 98°F | speed 1 | 2 minutes.Add flour, sugar, butter, and egg.
Start kneading mode for 2 minutes.
After 30 seconds, add salt.Transfer the dough to a lightly oiled bowl, shape it into a ball, cover with plastic wrap or lid, and let rise for 2 hours, until doubled.
Gently deflate the dough and divide it into 40 g balls.
Place them on a baking sheet lined with parchment paper, well spaced apart.
Cover and let rise for 40-50 minutes, until doubled.
Mix the egg yolk with the milk and brush the rolls.
To distinguish the fillings: sprinkle the rolls with sesame (ham and provola) and poppy seeds (salami and provola).
Bake in a static oven at 356°F (or convection at 338°F) for 15-18 minutes, until golden brown.
Let cool on a wire rack.
Cut the rolls in half and fill with cooked ham and provola or Milano salami and provola. Serve at room temperature.
These milk rolls for buffet are perfect to enhance any table with a touch of lightness and taste. Easy to prepare, they adapt to many filling variations and will be loved by everyone, big and small. Their softness makes them perfect to be enjoyed even on their own, but with a filling, they will become the main dish of any party. Prepare them in advance, and you will surprise your guests with a truly delicious result!
How to prepare milk rolls by hand or with a stand mixer
Activate the yeast: Dissolve the yeast in warm milk with a teaspoon of sugar and let it rest for 10 minutes, until a light foam forms on the surface.
Prepare the dough: In a bowl or stand mixer, mix the flour with sugar and salt. Add the milk with yeast and the egg. Knead for a few minutes, then gradually add the soft butter. Continue until you get a smooth and elastic dough.
For the rest, proceed to the “First rising” step.
Advice
If you want sweeter rolls, increase the sugar to 80 g.
For a neutral version, reduce the sugar to 30 g.
They can be frozen once cooked and thawed as needed.
For buffets and parties, prepare them the same day to keep them fresh and soft.
If you want sweeter rolls, increase the sugar to 80 g.
For a neutral version, reduce the sugar to 30 g.
They can be frozen once cooked and thawed as needed.
For buffets and parties, prepare them the same day to keep them fresh and soft.
Variants
Without egg: You can omit it for a simpler dough.
With all-purpose flour: If you don’t have Manitoba flour, use all-purpose flour, but the rolls will be slightly less soft.
Filled: Before baking, insert a piece of chocolate or some cheese for an already stuffed version!
Notes
For buffets and parties, the rolls can be prepared in advance, but it’s best to add the filling shortly before serving.
If you want a more buttery taste, you can increase the butter to 60 g.
In the photos, you’ll see a greater quantity of rolls because for the buffet, I prepared a double batch.
In the photos, you’ll see a greater quantity of rolls because for the buffet, I prepared a double batch.
FAQ (Frequently Asked Questions)
What can I do if the dough is too sticky?
If the dough is too sticky, add a little flour at a time, being careful not to overdo it to avoid compromising the softness of the rolls.
Can I make a lactose-free version?
Absolutely! You can replace the milk with a plant-based beverage (such as soy or oat milk), and the butter with lactose-free margarine or seed oil.
