Take a look at this beauties and create your own sun made of soft and fluffy milk bread rolls.
Those fluffy fellas are the perfect companion for the next party! Whether it’s your own party or someone else’s, just bring them along.
They don’t just look nice, they also taste fantastic. While they look and feel fluffy, they are well saturating.
Things to know before you start
|Yeast – Fresh
|Milk – 3,5% Fat
You will have a dough of about 946,5 g in total suitable for 7 big milk bread rolls.
A simple and quick recipe for milk bread rolls that are extremely soft and fluffy.
|Yeast – Fresh
|Milk – 3,5% Fat – 20°C (68°F)
- Mix salt, sugar and crumbled yeast with milk in a separate bowl to dissolve
|Dissolved salt, sugar, yeast and milk mixture
- Mix all of the mentioned ingredients together in a stand mixer for 6 minutes on speed one and 8 minutes on speed two
- The dough should be elastic and smooth
2. Bulk Fermentation
- Cover the dough and let it rest for a total of 1 hour at 20-22°C (68-71,6°F)
- Afterwards knead the dough for another 3 minutes
- In the following pictures you can see how big the dough got after just fermenting for 1 hour
- Get the whole dough into nice bread rolls by following this short guide:
- Divide the dough into 7 dough balls, each equalling to about 135 g
- On a very lightly floured surface flatten the dough ball a bit
- Pull the edges from the sides in the air and then in the middle of the dough to create a smooth outer skin on all sides of the dough ball
- Flip the dough upside down
- Cover the dough with your hand forming a claw around it
- Start rotating little circles with your hand on the dough for about 10 to 15 seconds
- Again flatten the dough a bit
- Place it seam-side up in a springform pan next to each other, but not touching the other dough balls
- Repeat the process for each dough ball
- You can check this short video from us on how this is done from our sunday morning breakfast rolls recipe:
- Cover the springform pan with a kitchen towel
- Let the dough proof for 1 hour at 20-22°C (68-71,6°F)
- In the following pictures you can see how we placed the dough balls and how big they got after proofing for 1 hour
5. Bake & Coat
- Preheat oven to 150°C (302°F) for ~15 minutes with the upper and lower heat function
- Separate the egg white and yolk of 1 egg (unfortunately the egg white is not needed for anything)
- Whisk egg yolk and coat the dough with it
- Put the springform pan on a baking grid in the middle of the oven, create steam and bake for 35 minutes
- After 10 minutes let the steam out by opening the oven door for ~30 seconds and close it again
- Let your milk bread rolls cool for about 1 hour on some kind of grid before you remove the springform pan
The crust of these milk bread rolls is nice and shiny due to the egg yolk we covered it with. It also makes the crust firm and even.
The crumb is very soft and fluffy. It is just a great feeling pulling the bread rolls from each other and watching the crumb tearing apart.
These milk bread rolls taste sweet and somehow creamy even though the consistency is not creamy.
Goes good with
Naturally, as these rolls taste a bit sweet they can be combined with sweet things such as marmalade, especially a more sour one, or honey. We also like them with just a bit of butter on top. If you are looking for a bit more contrast you could also eat them with salted butter or more hearty things.