These milk bread rolls are soft, fluffy, and practically melt in the mouth. Enriched with milk, cream, butter, and eggs, they bring a rich, slightly sweet flavor and a cloud-like texture that’s perfect on its own or as a side for both savory and sweet dishes.
Why You’ll Love This Recipe
I love how these rolls come together with just a handful of pantry staples, yet deliver a bakery-level result. The dough is enriched, which gives it that soft, tender crumb. They’re slightly sweet, incredibly fluffy, and always a hit at the table. Whether I serve them warm with butter or use them for sliders, they’re always gone in minutes. Plus, the milk wash gives a beautiful golden sheen that makes them irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 500 g bread flour or all-purpose flour (4 cups) — I add ¼ cup extra if using bread flour
• 2 tsp instant yeast
• 100 g sugar (⅔ cup)
• 1 tsp salt
• 100 ml milk
• 1 cup heavy cream or whipping cream (250 g)
• 2 eggs
• 50 g unsalted butter — if using salted butter, I skip the added salt
For Milk Wash
• 2 tbsp milk
Directions
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I start by combining the flour, instant yeast, sugar, and salt in a large mixing bowl.
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Then, I warm the milk and cream slightly — just until lukewarm — and whisk in the eggs.
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I pour the wet ingredients into the dry mixture and mix until a shaggy dough forms.
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I knead the dough, adding the butter gradually, and continue until it becomes smooth and elastic. This takes about 10 minutes by hand or 6-7 minutes in a stand mixer.
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I place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size — about 1 to 1.5 hours.
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Once risen, I punch down the dough, divide it into equal portions, and shape each one into a ball.
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I arrange the balls in a greased baking dish, cover again, and let them rise until puffy — about 30 to 45 minutes.
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I brush the tops with milk, then bake at 350°F (175°C) for 20-25 minutes or until golden brown.
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Once out of the oven, I like to brush them with a little melted butter for extra softness.
Servings and Timing
This recipe makes about 12 rolls.
Prep time: 25 minutes
Rise time: 1.5 to 2 hours
Bake time: 20-25 minutes
Total time: Approximately 2.5 to 3 hours
Variations
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I sometimes swap out the heavy cream with evaporated milk for a lighter version.
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For a savory twist, I sprinkle the tops with sesame or poppy seeds before baking.
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When I want to turn these into a sweet treat, I stuff the centers with a bit of chocolate or jam.
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I’ve also made mini sandwich rolls by shaping them slightly smaller and slicing them open for fillings.
Storage/Reheating
I keep these rolls in an airtight container at room temperature for up to 3 days.
For longer storage, I freeze them in a zip-top bag for up to a month.
To reheat, I wrap them in foil and warm in a 300°F (150°C) oven for about 10 minutes. If frozen, I let them thaw first or heat directly from frozen for 15 minutes.
FAQs
How do I know the dough is kneaded enough?
I look for a smooth, elastic texture that bounces back when poked. The windowpane test helps — if I can stretch a piece of dough thin without tearing, it’s ready.
Can I use only all-purpose flour?
Yes, I often do. The rolls will still be soft and fluffy, though bread flour gives a slightly chewier texture.
Do I need a stand mixer to make this?
Not at all. I knead by hand when I don’t feel like pulling out my mixer. It just takes a bit more time and effort.
Can I make the dough ahead of time?
Yes, I prepare the dough, let it rise once, then refrigerate it overnight. I shape and proof the rolls the next day before baking.
What makes these rolls so fluffy?
It’s the combination of heavy cream, milk, and eggs that creates an enriched dough. The result is extra soft and airy bread.
Conclusion
These milk bread rolls are my go-to when I want something soft, rich, and comforting. They never fail to impress — from their pillowy texture to their delicate, milky flavor. Whether served with dinner, at breakfast, or used for sliders, these rolls are always a hit in my kitchen.
