Super soft and delicious milk bread rolls, perfect for filling both savory and sweet. They are also perfect for use as buffet or appetizer rolls (making the rolls smaller). I had been wanting to try them for a while (I had an old recipe written by my grandmother who called them “grandmother’s milk bread rolls recipe” and I took the opportunity to adjust the recipe, and this result is optimal! Try the super soft milk bread rolls, and I’m sure you won’t leave them anymore.
If you love making rolls, also try:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Milk Bread Rolls
- 3 1/3 cups Manitoba Flour
- 1 cup cups Milk (cow's milk)
- 2 tbsp Extra virgin olive oil
- 1 pinch Fine salt
- 1 pinch Sugar
- 0.07 oz Dry yeast
Useful Tools for Making Milk Bread Rolls
- Stand mixer
- Bowl
- Plastic wrap
- Parchment paper
- Kitchen scale
Preparation of Milk Bread Rolls
Pour the ingredients in the stand mixer bowl in the following order: milk, oil, salt, flour, sugar, yeast, attach the dough hook and start at speed 2 for 5 minutes, take a 5-minute break covering the mixer bowl, then start again at speed 2 for another 5 minutes.
Once the mixer has finished kneading, pour the dough onto a work surface, shape it into a ball, place it in a glass bowl covered with plastic wrap, and leave in a closed place until tripled in volume (the turned-off oven works great), it will take about 3/4 hours (much depends on the external temperature, if it’s cold it will take longer, if it’s warm it will take less time).
Once the dough has tripled in volume, take it, place it on the work surface, and divide it into 10 equal parts (you can make them smaller if you want to use them as buffet rolls, make 20 pieces), I made 10 medium-sized ones, work each piece by folding and shaping into long or round rolls (as you prefer).
Lay each roll on the baking sheet lined with parchment paper and put back in the turned-off oven to rise until doubled (it will take about 2/3 hours).
Once the milk bread rolls have doubled in volume, remove the baking sheet from the oven, heat the oven (static) to 356°F, brush the surface of the rolls with a bit of milk, once the oven is hot, bake and cook for 30 minutes (at the end of cooking, the milk bread rolls should be golden), once cooked, let them cool in the turned-off and open oven, and voilà, the milk bread rolls are ready to enjoy!
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SUPER SOFT AND FLUFFY MILK BREAD ROLLS
Tips
Cooking times may vary by a few minutes from oven to oven because they are not all the same, so check the cooking; they should be just golden at the end of cooking. You can store them in a freezer bag, and they will remain soft for days. You can freeze them and stock up; just take them out the night before, and they will be like freshly made.
Delicious Variations!
You can use milk bread rolls as a base for making excellent homemade burgers, just shape them round (before the last rise), and after brushing with milk, just before baking, sprinkle sesame seeds on top. Once baked, fill the milk bread rolls with whatever you like: meat, sauces, vegetables, and whatever your imagination suggests!
