Description
Milk bread rolls are soft, fluffy, and slightly sweet dinner rolls made with an enriched dough of milk, cream, butter, and eggs. Perfectly golden on top and cloud-like inside, they’re ideal for any meal or as a base for sliders.
Ingredients
4 cups (500 g) all-purpose or bread flour (add ¼ cup extra if using bread flour)
2 tsp instant yeast
⅔ cup (100 g) sugar
1 tsp salt (omit if using salted butter)
100 ml milk, lukewarm
1 cup (250 g) heavy cream or whipping cream, lukewarm
2 eggs
50 g unsalted butter, softened
For Milk Wash: 2 tbsp milk
Instructions
- In a large mixing bowl, combine flour, yeast, sugar, and salt.
- Warm milk and cream slightly, whisk in eggs, and add to dry ingredients.
- Mix into a shaggy dough, then knead while gradually adding butter until smooth and elastic (10 minutes by hand or 6–7 minutes in a stand mixer).
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (1 to 1.5 hours).
- Punch down dough, divide into 12 equal pieces, and shape into balls.
- Arrange in a greased baking dish, cover, and proof until puffy (30–45 minutes).
- Preheat oven to 350°F (175°C). Brush tops with milk.
- Bake for 20–25 minutes until golden brown. Optional: brush with melted butter after baking.
Notes
- Swap cream for evaporated milk for a lighter version.
- Top with sesame or poppy seeds for a savory variation.
- Add chocolate or jam to centers for sweet rolls.
- Can be made smaller for mini slider buns.
- For make-ahead, refrigerate after first rise and shape the next day.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 9g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
