Small and tasty milk rolls even empty. Surely you already know that with jam or hazelnut cream they will be delicious, and we all know that, but even filled with cold cuts, omelets, or pickled vegetables, they’re not bad at all. Ideal for children’s parties, but also suitable for adults as appetizers or afternoon snacks. Extremely easy to make, you need to do little; the yeast does the real work, turning the dough into soft clouds. You can consume and store milk rolls for four days in plastic bags. I actually freeze them, even already sliced, they are convenient for being stuffed when you are ready to use them, I always keep a good stock in the freezer. On my blog.giallozafferano.it/vaipinacucina you will also find the recipe for sandwich bread and gastronomic panettone.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Prepare Milk Rolls
- 550 g Manitoba flour
- 1 1/4 cups whole milk
- 2 eggs
- 1 tbsp sugar
- 25 g fresh yeast
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp salt
Tools to Prepare Milk Rolls
- Kitchen Scale
- Cling Film
- Brush
- Whisk
- Parchment Paper
- Baking Tray
- Bowl
Preparation of Milk Rolls
Put the milk, sugar, and yeast in a bowl. Mix well and let it rest for ten minutes. Add oil, eggs, flour, and finally salt.
Mix all the ingredients, cover with cling film, and let rise for an hour until it doubles in size.
Prepare the rolls, about 30 grams each, place them on a tray, cover them and let them rest for half an hour. After the resting time, bake for 30 minutes at 350°F. Done! Brush them with plenty of cold water.
Here are the milk rolls ready to be put in the oven.
Baking completed.
Here are the milk rolls ready to be filled. Did you see how easy they are to make?
To decorate, you can add sesame or fennel seeds before baking, or any other type you prefer.
