The milk roll is a soft, round type of bread that first appeared in the UK in Blackpool, Lancashire. It is made with milk instead of water, as well as white flour, yeast and sugar. Choose a milk roll recipe from our suggestions and try it at home!
Simple milk roll recipe
These heavenly milk rolls are the perfect side dish for any meal. They are soft, tender and buttery. This is a very simple milk roll recipe!
Ingredients for 15 rolls:
250 ml 3.25% homogenized milk, warmed
45 ml granulated sugar, divided
1 packet (8 g) active dry yeast
800 ml Allzweckmehl (ca.)
7 tablespoons (75 ml) unsalted butter, room temperature, divided
1 No
1 teaspoon salt
Preparation:
- In the bowl of the stand mixer, combine warm milk, 1 teaspoon sugar and yeast. Let stand 5 to 10 minutes or until foam forms.
- Add the remaining sugar, 1 cup (250 ml) flour, 4 tablespoons (60 ml) butter, egg and salt. Mix with the dough hook on low speed until everything is combined. Stir in remaining flour until incorporated. Increase speed to medium-low and knead until dough is smooth and elastic, 5 to 8 minutes. Add up to 1/4 cup (60 ml) more flour if the dough is too sticky.
- Place in a greased bowl. Cover and leave for 1 to 2 hours or until the dough has doubled in size.
- Grease a 3-quart baking pan with 1 tablespoon butter; set aside.Lightly mix the doughpush through; place on the work surface. Cut into 15 portions. Roll each portion into a ball with the palm of your hand on the work surface. Place the balls evenly spaced in the prepared pan. Cover with plastic wrap; Let sit for 30 to 60 minutes or until puffy.
- Preheat the oven to 180°C. Remove the plastic wrap and bake the cake for 25 to 30 minutes until golden brown. In the meantime, melt the remaining butter and spread it on the rolls. Let rest for 10 minutes before serving. Serve rolls with honey butter or garlic-herb butter.
Make your own Japanese milk bread (Hokkaido).
Also known as Hokkaido milk bread, these buns are incredibly soft and airy, thanks to a simple technique that uses a roux, also known as tangzhong. The roux is incorporated into the finished dough and results in wonderfully tender bread every time. A fabulous milk bunRecipe to try!
Ingredients for 8 to 10 rolls, depending on size:
For the Tangzhong:
3 tablespoons water
3 tablespoons milk, preferably whole milk
2 tablespoons unbleached bread flour
For the dough:
300g unbleached bread flour
2 tablespoons fat-free dry milk
50 g granulated sugar
1 teaspoon salt
1 tablespoon instant yeast
120 g milk, preferably whole milk
1 large egg
4 tablespoons unsalted butter, melted
Instructions for preparation:
- Weigh out the flour; or measure it by carefully pouring it into a cup and then wiping off the excess.
- For the Tangzhong: Combine all ingredients in a small saucepan and stir with a whisk until there are no lumps.
- Place the pot over low heat and cook the mixture, stirring constantly, until it is thick and the whisk leaves lines on the bottom of the pot, about 3 to 5 minutes.
- Transfer the tangzhong to a small mixing bowl or measuring cup and allow to cool to room temperature.
- Then prepare the dough: Mix the Tangzhong with the remaining dough ingredients, then knead by hand, mixer or bread machine until a smooth, elastic oneDough is created.
- Form the dough into a ball and let it rest in a lightly greased, covered bowl until puffed but not necessarily doubled, 60 to 90 minutes.
- Lightly deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls) and shape each piece into a ball.
- Place the rolls in a lightly greased round cake pan. Cover the pan and let the rolls rest until puffed, 40 to 50 minutes.
- Preheat the oven to 180°C. Brush the rolls with milk or egg (beat 1 large egg with 1 tablespoon cold water) and bake for 25 to 30 minutes, until the top is golden brown;
- Take the buns out of the oven. Allow to cool in the tin for 10 minutes, then transfer to a wire rack and allow to cool completely.
Italian Recipe (Panini Al Latte)
In Italy, few things bring back childhood memories like milk rolls or panini al latte. Their super soft, fluffy texture and slightly sweet, delicate taste make them irresistible for children and adults. If you have never tried Italian milk rolls, they will definitely conquer you from the first moment!
Ingredients:
500 g Brotmehl
300 g milk (lukewarm)
2 1/4 teaspoons instant dry yeast, (7 grams)
50g sugar
40 g Butter
1 1/2 teaspoons salt
1 egg for the egg mixture
Directions:
Before you start:
Sift flour.
Warm the milk slightly until it is lukewarm.
Take the butter and egg out of the fridge.
Prepare the starter.
- In a small bowl, combine yeast, 1/3 cup milk and 1 cup flour from the total mixture. The starter will be very thick and sticky. You don't have to touch it with your hands.
Pour the mixture into a narrow, tall container and cover it with a lid or plastic wrap. Using a rubber band or marker, mark the level of the dough. Let rise in a warm, draft-free place until doubled in size. This should take about 1 – 1.5 hours. - Prepare the dough: Once the starter has doubled in size, put all the remaining ingredients in a bowl, add the starter and mix well. Knead by hand for 10-15 minutes or with a stand mixer and a dough hook for 4-5 minutes until a smooth ball of dough forms. Place the dough in a lightly oiled bowl and leave until it has doubled in size.
- Form milk buns: On a very lightly floured surface, fold the dough into a thick rope. Then divide it into 2 or 3 parts. Roll out each part a little thinner and cut into pieces of around 30-40 grams, depending on how big or small you want the milk rolls to be.
- Take each piece of dough and fold the sides in half, repeat this process a few times and rotate the piece of dough. Then place the roll on the work surface (no flour required!) and cover it with your palm. Roll the dough using light pressure with the palm of your hand until it forms a smooth roll.
- Place the milk rolls on a plate lined with parchment paper, leaving some space between themPlace baking tray. Cover with a plastic bag and inflate it with air so that the bag does not touch the dough. Let rise until doubled in size. This can take between 30 and 90 minutes.
- Baking: Once the milk rolls are almost ready to bake, preheat the oven to 175°C. Whisk an egg and brush it on the milk rolls. Be sure to apply the egg mixture carefully so that the milk rolls do not leak.
- Bake at 175°C for 15 minutes. The milk buns should have a nice golden color. If they still look pale, bake them for a few more minutes. If possible, use your oven's fan function.
