Milk bread



Milk bread

They are perfect for a simple, genuine afternoon snack at home, but also great for a break outside with a checkered tablecloth and some juice. Milk rolls are one of the easiest ways to make everyone happy: these little bread buns are made by kneading flour, butter and milk by hand. They are very easy to prepare and perfect with jams, marmalade and spreads but also to accompany cold cuts and cheeses and enrich the bread basket. If stored properly, milk bread stays fresh for a few days. But we're sure you won't stop at one and in no time you'll be back to the kneading table.


Ingredients for the dough ( 30 rolls of 30 g each)
Manitoba flour 1 ¼ cup (150 g)
Type 00 flour 3 cups (350 g)
Fresh brewer's yeast 2 tsp (7 g)
Whole milk 1 ¼ cup (300 g) - at room temperature
Butter 1.75 oz (50 g)
Sugar ⅓ cup (60 g)
Fine salt 1 tsp (7 g)
For brushing
Eggs 1
Whole milk 1 ¼ tbsp (20 g)

How to prepare Milk bread

To prepare milk bread, first melt the butter over low heat and let it cool. Pour the two sieved flours 1 into a bowl, add the sugar 2 and yeast 3.

Then pour the milk at room temperature 4, start mixing with a dough cutter to blend the ingredients 5, then continue by hand and as soon as you have a homogeneous mixture, you can add the melted butter 6.

Knead again by hand to incorporate the butter and finally add the salt 7. Knead again in the bowl 8, then move to the slightly oiled work surface and handle the dough for about 15 minutes until it is smooth and elastic 9.

Twirl it to obtain a spherical shape 10. Place it in a lightly buttered bowl 11 and let it rest for about 2 hours in a cold oven with just the light on or in a place away from drafts, covered with plastic wrap 12.

Once the rising time has elapsed, your dough will have increased in volume 13. Place it on the worktop 14 and handle it briefly to obtain two sticks. Divide them in half lengthwise 15.

Divide them into about 30 chunks, approximately 1 oz each 16 17. To form the rolls you can pull each chunk of dough and give it an elliptical shape 18.

Lightly dust your fingers with flour to tuck all the edges under the center 19 20, then rotate them 21.

Slightly pinch the base to seal, and you have your first roll 22. Place the milk rolls on a drip pan lined with baking paper 23. Mix egg and milk in a bowl 24.

Brush the rolls 25 and leave to rise for about 30 minutes. Once risen, bake your milk bread in a static oven preheated to 400°F (200°C) for about 12-13 minutes. Once cooked 26, place them on a grill to let them cool 27 before serving with sweet fillings such as jams, marmalade and sweet creams or with cold cuts and cheeses!


Milk bread can be stored in a plastic bag at room temperature, for up to 3-4 days. Once baked and completely cooled, it can be frozen.

Before reheating them in the oven, defrost them for a few hours in the fridge.



The dough must be very soft and elastic, but not sticky. It all depends on the flour used in the preparation, which absorbs more or less liquid. Feel the dough as you knead it on the pastry board for 15 minutes: if it's too hard, add a little milk, or a little flour if it's sticky.

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