Milk bread

Name: Milk bread
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 30
Ingredients: Manitoba flour 1 ¼ cup; Type 00 flour 2 ¾ cups; Fresh brewer's yeast 1 ½ tsp; Whole milk at room temperature 1 ¼ cup; Butter 3 ½ tbsp; Sugar 5 tbsp; Fine salt 1 ¼ tsp; Egg yolks 1; Whole milk 1.3 tbsp

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 35 min
Cook time: 30 min
Makes: 30 pieces
Cost: Low
Note + rising time (2 hours and 30 minutes)

PRESENTATION

There's nothing quite like the smell of freshly baked milk bread rolls filling your kitchen. These soft, pillowy buns are made with simple pantry staples—flour, milk, butter, and yeast—and are incredibly easy to make at home.

Whether you're already a fan of baking your own bread (like our Walnut Bread, Semolina Bread, or rustic Italian-style loaves), these fluffy milk buns are a must-try addition to your recipe collection.

Perfect for breakfast with jam or hazelnut spread, as slider buns for savory fillings, or served alongside dinner, they’re wonderfully versatile. Their soft and airy texture makes them a hit with kids and adults alike—great for school lunches, brunches, or holiday gatherings.

Want to elevate your bread game? Try stuffing them with cheese, cold cuts, or even turning them into mini burgers. However you choose to enjoy them, these homemade milk bread rolls are sure to become a household favorite.

INGREDIENTS

Ingredients for the dough (for 30 rolls of 1 oz each): Manitoba flour 1 ¼ cup (150 g); Type 00 flour 2 ¾ cups (350 g); Fresh brewer's yeast 1 ½ tsp (7 g); Whole milk 1 ¼ cup (300 g) - at room temperature; Butter 3 ½ tbsp (50 g); Sugar 5 tbsp (60 g); Fine salt 1 ¼ tsp (7 g)

For brushing: Egg yolks 1; Whole milk 1.3 tbsp (20 g)

Preparation

How to prepare Milk bread

To prepare the milk rolls, first put the Manitoba flour in a stand mixer, add the all-purpose flour 1, the crumbled yeast 2, and the sugar 3.

Start the machine and gradually pour in the milk 4. When the dough is bound, pour in the melted butter, a bit at a time 5. Once the butter is absorbed into the dough, add the salt 6 and work for another 5 minutes.

Once the salt is absorbed, move the dough onto the work surface, work it just enough to shape it into a ball 7, then place it in a bowl and cover with plastic wrap 8. Let rise in a dry place away from drafts for about 2 hours or until doubled in volume 9.

Cut the dough 10 into 30 pieces of 1 oz each. For each piece, take the edges and bring them to the center of the dough, then roll 11 and pinch slightly to seal the base. As you make them, place the rolls slightly apart on baking sheets lined with parchment paper 12, and let rise for 30 minutes.

In a small bowl, mix an egg yolk and cream, and brush this mixture on the surface of the rolls 13. Bake in a static oven at 350°F for 30 minutes 14, once out of the oven let them cool. Your milk rolls are ready to be filled with sweet or savory fillings 15.

Storage

You can store milk rolls at room temperature, in a closed bag, for a maximum of 3-4 days. They can be frozen once cooked and fully cooled at room temperature. Before reheating them in the oven, let them thaw in the refrigerator.

Advice

The dough for these rolls should be very soft and elastic, but not sticky: it all depends on the flour you use for preparation, which may absorb more or less liquid. So evaluate the dough while working on it: if it's too hard, add a little milk, if sticky, add a bit of flour.

For the translation of some texts, artificial intelligence tools may have been used.