Milk Bread Rolls
Make soft and fluffy milk bread rolls with this easy recipe! These delicious rolls are a perfect side dish for any meal.
Milk Bread Rolls
Milk bread rolls are soft, fluffy, and incredibly easy to make, making them a perfect addition to any meal.
These rolls have a slightly sweet taste and are a hit with both kids and adults.
Whether you’re planning a family dinner, a holiday feast, or simply want to enjoy some homemade bread, these rolls are a great choice.
They’re perfect for sandwiches, a side dish with soup, or just slathered with butter and homemade jam.
Ingredients for Milk Bread Rolls
All purpose flour
Milk: Warm the milk slightly to help activate the yeast. It should be slightly warm to the touch.
Condensed milk: You'll use this in the dough and for the glaze on top.
Large egg: Used both in the dough and in the egg wash for on top.
Instant yeast:
Salt
Butter: Used in the dough as well as in the glaze.
Milk: Dilutes the egg slightly for a more even wash.
How to Make Milk Bread Rolls
Combine all the dry ingredients in the bowl of a stand mixer fitted with a dough hook.
Add the egg, milk, and condensed milk to the dry ingredients and mix on low until a dough begins to form, which should take about a minute.
If needed, use a rubber spatula to scrape down the sides of the bowl.
Then, increase the speed to medium-low, adding butter one piece at a time until it's fully mixed in.
Mix the dough until it becomes smooth and elastic, which should take about 2 minutes. Transfer the dough to a lightly floured surface.
Begin kneading the dough with your hands, using your fingertips to lift and fold the edge of the dough that's farthest from you toward the middle. Turn the dough 90 degrees and fold again.
Keep repeating this process of turning and folding until the dough forms a smooth, round shape, which should take about 30 to 45 seconds.
Place the dough seam-side down into a lightly greased large mixing bowl, cover tightly, and let it rise until it doubles in size, which usually takes about 1.5 to 2 hours.
Grease your baking pan with melted butter or cooking spray.
Gently press down in the center of the dough to deflate it, then transfer it back to a lightly floured surface.
Use a rolling pin to roll the dough into a square or rectangle, making sure the length is no longer than the baking pan.
Roll the dough away from you into a firm cylinder, tucking the sides as you go, and pinch the seam tightly at the end.
Use a serrated knife or pastry cutter to cut the cylinder into pieces of equal thickness.
Arrange the dough pieces seam-side down in your baking pan.
Cover and let them rise until they double in size, which should take about 1 to 1.5 hours.
Preheat your oven to 350°F.
Once the rolls have risen, lightly brush them with an egg wash mixture.
Bake the rolls in the preheated oven for 35-40 minutes or until they are golden brown. Rotate the baking pan halfway through.
In a small mixing bowl, whisk together all the glaze ingredients until smooth.
When the rolls are finished baking, brush the tops with the glaze and let them cool before serving.
Enjoy your homemade Milk Bread Rolls!
Tips & Tricks to Make the Best Milk Bread Rolls
Here's some tips for making these milk bread rolls:
Use Warm Milk: Warm (not hot) milk helps activate the yeast. It should be warm to the touch, but not too hot.
Proof in a Warm Spot: Place the dough in a warm spot to rise. An oven with the light on, the top of the fridge or a sunny windowsill works well.
Use a Bench Scraper: A bench scraper is handy for cutting the dough evenly and cleaning your work surface quickly.
Glaze Ideas: Apart from the given glaze, you can also try a simple sugar glaze or a honey butter glaze.
How to Store Leftovers
If you have leftover milk bread rolls, stick them into an airtight container. They can be kept on the counter for up to 3 days.
You can use the leftover rolls as a side dish for another meal or add some meat and cheese to make sliders.
Milk Bread Rolls
Ingredients
- 3.5 cups all-purpose flour
- 1 cup milk
- ⅓ cup condensed milk
- 1 large egg
- 1 Tablespoon instant yeast
- ½ teaspoon salt
- ¼ cup butter softened, cut into pieces
Egg wash:
- 1 large egg
- 1 Tablespoon milk
Glaze:
- 3 Tablespoons condensed milk
- 1 Tablespoon butter softened
Instructions
- Combine all dry ingredients in a bowl of stand mixer fitted with a dough hook.
- On slow speed, add egg, milk, and condensed milk to the dry mixture and mix until a cohesive dough starts to form, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl if necessary.
- Increase speed to medium-low, add butter, one piece at a time, and mix until butter is fully incorporated.
- Continue to mix the dough until it is smooth and elastic, about 2 minutes.
- Transfer the dough to a lightly floured surface.
- Start kneading the dough with your hand. Use your fingertips to gently lift and fold the edge of the dough that is farthest away from you toward the middle.
- Turn the dough 90 degrees and fold again.
- Repeat the process of turning and folding the dough until it forms a smooth round dough, approximately 30 to 45 seconds.
- Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl. Cover tightly and let it proof until the size increases by double, approximately 1.5 to 2 hours.
- Grease your baking pan with melted butter or cooking oil spray. Press down on the dough to deflate it, then transfer it to a lightly floured surface.
- Firmly roll the dough into a square or rectangle using a rolling pin. Ensure the length of the dough does not exceed the length of the baking pan.
- Roll the dough away from you into a firm cylinder, remembering to tuck the sides as you go. Pinch the seam closed tightly at the end.
- Use a serrated knife or pastry cutter to cut the cylinder into pieces with equal thickness.
- Arrange the dough seam side down into your baking pan, cover with plastic wrap, and let them rise until doubled in size, approximately 1 to 1.5 hours.
- Preheat the oven to 350°F.
- Lightly brush the rolls with the egg wash mixture. Bake until the rolls are golden brown, approximately 35 to 40 minutes. Remember to rotate the baking pan halfway through the process.
- In a small mixing bowl, whisk all ingredients of the glaze mixture together until smooth. When the rolls are done baking, brush the top with the glaze and let them cool down before serving.
