A few months ago, we have already shared a recipe for soft and fluffy milk bread rolls. This time, we will beat our own results with twin milk bread rolls. Why have one roll when you can have two?

It’s a great addition to the traditional breakfast rolls if you are looking for something nice for a Christmas breakfast. Or you can eat them when you are on the run (even without any kind of topping) and kids love them too!

Things to know before you start

Time Schedule

Steps Work time Waiting time
Mix ~25 minutes 10 minutes
Bulk Fermentation ~5 minutes 18-20 hours
Shape ~20 minutes
Score & Coat ~5 minutes
Bake ~5 minutes 25 minutes
Cool 15 minutes

These great twin milk bread rolls are ready after about 20 to 22 hours.

Total ingredients

Weight Ingredient
15 g Sourdough starter – Preferably from whole wheat flour
360 g All-purpose flour
20 g Light rye flour
20 g Whole wheat flour
4 g Yeast – Fresh
8 g Salt
40 g White sugar
20 g Honey
80 g Butter
250 g Milk – 3,5% Fat
1x Egg

You will have a dough of about 877 g in total suitable for 8 twin milk bread rolls.

If you want, you can easily double or triple the amount of ingredients to make more milk bread rolls in one go.


A straightforward and simple recipe for some tasty milk bread rolls.

Baking tools

bakers couche can come in pretty handy during the proofing phase. You can find a good one in our should have baking tools overview.


1. Mix

Weight Ingredient
250 g Milk – 3,5% Fat – 5°C (41°F)
4 g Yeast – Fresh
8 g Salt
40 g White sugar
20 g Honey
  • Mix all the above ingredients in a separate bowl to dissolve
Weight Ingredient
15 g Sourdough starter – Preferably from whole wheat flour
360 g All-purpose flour
20 g Light rye flour
20 g Whole wheat flour
80 g Butter
Dissolved salt, sugar, honey, yeast and milk mixture
  • Mix all of the mentioned ingredients except the butter together in a stand mixer for 5 minutes on speed level one and 10 minutes on speed level two
  • Add the butter after 15 minutes of mixing and mix further for another 5 minutes on speed level two
  • The dough should be smooth

2. Bulk Fermentation

  • Put the dough in a non-reactive container
  • Store sealed in the fridge at 4-6°C (39,2-42,8°F) for 18 hours

3. Shape

  • Unfold your bakers couche and coat it with a good portion of flour
  • If you don’t have a bakers couche you can use a clean kitchen towel
  • Short guide on how to get the whole dough into twin milk bread rolls:
  1. Place the dough on a floured surface
  2. Gently press it a bit down and try to get it into a rectangular shape
  3. Divide it into 16 even pieces of about 54 g per piece
  4. Take dough piece, place it between your hands and gently move your palms back and forth for some seconds
  5. Place the dough back on the surface
  6. Repeat step 4
  7. Place that dough next to the first one
  8. Press both dough pieces together on the sides to create the “twin look” (either with the short or the long side)
  9. Press the dough down lengthwise
  10. Place it on the bakers couche and sprinkle some flour on top
  • Repeat the process for each dough piece until you get 8 twin milk bread rolls

4. Proof

  • You should have already placed your twin dough pieces on the floured bakers couche
  • Cover them with the other half of the bakers couche or a second bakers couche / kitchen towel
  • Let them proof for 2 hours

Twin Milk Bread Rolls Proofing

5. Score & Coat

  • Cover a pizza peel with parchment paper
  • Gently place your 8 twin dough pieces onto it
  • With a bread lame make one cut lengthwise (about 2 cm deep) on top of the dough
  • Whisk one egg and coat the dough with it

6. Bake

  • Preheat oven to 230°C (446°F) for ~35 minutes with the upper and lower heat function
  • Put the milk bread rolls in the oven
  • Lower the temperature immediately to 200°C (392°F) and bake for 25 minutes
  • After baking take your milk bread rolls out immediately

7. Cool

  • Let your twin milk bread rolls cool for 15 minutes on some kind of grid



The crust has the usual “shiny” look you know from milk bread rolls. This is due to the egg yolk on top of the rolls.


Super fluffy and soft while they don’t tear apart when you butter them.


You can taste that there is honey in the dough which goes perfectly together with the slight taste of milk.

Goes good with

Anything sweet. Whether you are adding honey, marmalade, cream cheese or just a bit of butter. And as mentioned in our introduction, you can eat them while you are on the run. They will still taste great.


This recipe was inspired by Doppelte Milchbrötchen.