Milk Rolls Recipe

I’m obsessed with this recipe because it’s the perfect blend of simplicity and comfort, transforming basic pantry staples into irresistibly fluffy, golden rolls that make my kitchen smell divine. Plus, the hands-on kneading is surprisingly therapeutic, and there’s nothing quite like the satisfaction of pulling fresh, warm bread out of the oven!

Milk Rolls are a beloved recipe in my household. Soft and delicious, with a perfect balance of sweetness and texture, these rolls are fluffy yet substantial thanks to a blend of all-purpose and bread flours.

I think the whole milk and unsalted butter used in the rolls make them irresistibly tender, and adding a bit more sugar than is usually called for in a bread recipe ensures just the right level of sweetness to make these rolls perfect dinner companions. The use of instant yeast guarantees that the rolls not only taste good but also look good, with a beautifully browned top crust.

Ingredients

Provides structure; rich in carbohydrates; essential for texture: all-purpose flour.

Flour for bread: Protein-rich; improves gluten development; contributes chewiness.

Sugar, in granulated form, performs several vital functions in the making of rolls.

It sweetens them, for one, and that is a most essential quality in a roll.

Moreover, sugar imparts not only sweetness but also a very desirable and rich flavor to the finished product.

And sweetness is something that sets dinner rolls apart in a very significant way from any kind of bread in the common family of “pane di casa” or country bread.

Instant yeast: Leavens dough; gives it a light, airy texture; fast-acting.

Whole Milk: Contributes richness; assists in dough tenderness; preserves moisture.

Butter (unsalted): Boosts flavor; contributes to baking tenderness; helps with browning.

Moisture; binding ingredients; color; flavor—these are the aspects of making a cake that the egg addresses.

Ingredient Quantities

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• 2 cups all-purpose flour
• 1 cup bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 1 cup whole milk, warmed to 110°F (43°C)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 2 tablespoons milk (for brushing rolls)

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Instructions

1. In a substantial mixing basin, combine the all-purpose flour, bread flour, sugar, salt, and instant yeast. Whisk them together until they’re homogeneously mixed and appear smooth, without lumps.

2. In another bowl, combine the warmed whole milk and softened butter and stir until the butter is melted and the mixture is smooth.

3. Combine the dry ingredients with the milk and butter mixture, then add the egg. Mix until a dough that’s not fully developed but has started to come together forms.

4. On a surface lightly dusted with flour, work the dough with your hands for about 8-10 minutes. Stop when the dough becomes smooth and elastic.

5. Put the dough in a warm bowl; cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it is doubled in size.

6. Deflate the risen dough and split it into 12 equal parts. Form each part into a smooth boule.

7. Place the dough balls in the greased baking pan, allowing some space between each roll.

8. The pan should be covered with a cloth, and the rolls allowed to rise a second time for about 30 to 45 minutes until puffed.

9. Set the oven to 375°F (190°C). Use milk to brush the tops of the rolls.

10. Cook for 15-18 minutes or until the rolls are golden brown on the top. Let cool slightly before serving.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Medium mixing bowl
4. Measuring cups
5. Measuring spoons
6. Spatula or wooden spoon
7. Surface for kneading
8. Rolling pin (optional, for shaping if needed)
9. Dough scraper or knife
10. Damp cloth or clean kitchen towel
11. Greased baking pan
12. Pastry brush
13. Oven mitts
14. Cooling rack

FAQ

• Q: Can I use only all-purpose flour instead of the combination of all-purpose and bread flour?B: Although using just all-purpose flour is perfectly fine, pairing it with bread flour really helps improve the structure and rise of the rolls.
• Q: What if I don’t have instant yeast?A: Active dry yeast can be used instead, but it must be dissolved in the warm milk and allowed to sit for about 5-10 minutes until it becomes bubbly before being mixed with the other ingredients.
• Q: Can I make the dough ahead of time and bake later?A: Yes, the dough can be prepared, allowed to rise, shaped into rolls, and then stored in the refrigerator overnight. Bring the rolls to room temperature the next day, allowing them to rise slightly, and then bake.
• Q: How can I tell if my rolls are fully baked?A: The rolls need to be golden brown on top, and if you tap the bottom of a roll, it should sound hollow. An internal temperature should read around 190°F (88°C).
• Q: Could I substitute the whole milk with a dairy-free alternative?Q: Will using almond or soy milk work in place of regular milk?
• Q: What is the best way to store unused rolls?To store, use an airtight container, leaving no room for air to spoil the bread. Even small amounts can dry out the rolls. Keep them at room temperature for up to 3 days. If you want to keep them for longer, do not hesitate to use the freezer, which can maintain the rolls’ quality for up to 1 month.

Substitutions and Variations

All-purpose flour: Whole wheat flour can be used for a denser texture, and a gluten-free flour blend works as a gluten-free substitute.
Bread flour: If you don’t have this on hand, you can substitute it with a greater quantity of all-purpose flour, though it will slightly change the texture.
Butter, unsalted: You can replace it with margarine, equal to the amount of unsalted butter called for in the recipe. Plant-based alternatives to butter can also serve in this capacity.
Whole milk: You can substitute any plant milk, like almond or soy milk, for an equally delicious result.
For granulated sugar, substitute with either coconut sugar or honey, although this may change the flavor in a subtle way.

Pro Tips

1. Proofing the Yeast Even though instant yeast is used in this recipe, proofing it can give you peace of mind that it’s active. Mix the yeast with warmed milk (from the ingredients list) and a teaspoon of sugar. Let it sit for about 5 minutes until foamy before mixing with the other ingredients.

2. Accurate Milk Temperature Ensure the milk is exactly 110°F (43°C) when combining with the butter. This temperature is crucial for activating the yeast without killing it. Use a kitchen thermometer for precision.

3. Room Temperature Ingredients Make sure the egg and butter are at room temperature before mixing. This helps in creating a smooth texture in your dough.

4. Dough Hydration When working the dough, if it feels too sticky or dry, adjust by adding a teaspoon of water or flour at a time until the desired consistency is achieved. This may vary depending on humidity and altitude.

5. Oven Moisture Place a small oven-safe dish with water on the bottom rack while baking. The steam generated will help the rolls stay soft and rise well, providing a nice crust without becoming too hard.