These super soft milk rolls, thanks to their neutral flavor, are perfect both with savory fillings and sweet spreads.
Personally, I use them both as a snack for school and for our Hamburger night, which we have a couple of times a month, and for this reason, I always have a stock ready in the home freezer.
They are not difficult to make but, as far as I’m concerned, using a stand mixer is highly recommended, much like for all leavened doughs that, like these rolls, include fats such as butter and eggs in the dough. However, especially if you’re familiar with leavened doughs, making them by hand is not impossible, it just requires a bit more patience and elbow grease.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 6 rolls
- 4 cups all-purpose flour
- 0.5 oz fresh yeast (or 0.2 oz of dry yeast)
- 3 tbsp sugar
- 1.25 cups milk
- 1 egg
- 1 egg yolk
- 1.5 tsp fine salt
- 1 egg
- 2 tbsp milk
- as needed butter (melted)
Tools
- 1 Stand Mixer
- 1 Metal Dough Scraper
- 1 Kitchen Scale
- 1 Bowl
- 1 Brush silicone
- Plastic Wrap
- 1 Cooling Rack
- Parchment Paper
- 1 Baking Tray
Steps
To prepare these super soft milk rolls, first, place the flour and crumbled yeast into the bowl of the stand mixer.
Attach the paddle to the stand mixer and start it at low speed, then add the milk and sugar.
Increase the speed slightly and when the dough begins to come together, add the whole egg, egg yolk, and salt. Continue mixing until the eggs are absorbed.
At this point, replace the paddle with the dough hook, slightly increase the mixer’s speed, and start adding the butter a little at a time, making sure each addition is fully absorbed before adding more.
Work the dough until it is fully developed, being careful not to overheat it.
Once ready, transfer the dough to a work surface, give it a few turns, place it in a bowl covered with plastic wrap, and let it rise in a warm place for an hour.
After the first rise, take the dough and divide it into 6 pieces of 150 grams each using a scraper. Shape each portion into smooth and even rolls (as shown in the video).
Place the rolls on a baking tray lined with parchment paper, cover them, and let them rise for another hour.
Before baking, brush the top of each roll with an egg and milk mixture.
