Homemade Milk Bread Rolls

Name: Homemade Milk Bread Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 125 min
Yield: 12 rolls
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour (spooned and levelled); 1 cup milk (lukewarm); 1/4 cup sugar; 1 tbsp active dry yeast; 1/2 tsp salt; 1/4 cup unsalted butter (softened); 1 egg (beaten)

125 min 12 rolls Medium

All Recipes

Homemade Milk Bread Rolls

Soft and fluffy homemade milk bread rolls perfect for breakfast or as a snack.

Prep

20 min

Cook

15 min

Total

125 min

Servings

Difficulty

Medium

Milk bread rolls, known as 'petits pains au lait' in French, are a delightful addition to any breakfast table. These rolls are characterized by their soft, fluffy texture and slightly sweet flavour, making them a favourite among both kids and adults. Originating in France, these rolls are often enjoyed plain or with a simple spread of butter and jam. Their versatility also makes them a great base for sandwiches or an accompaniment to soups and stews. Making milk bread rolls at home is rewarding, and with a few simple ingredients, you can create bakery-quality rolls in your own kitchen.

Ingredients

Servings

Milk Bread Dough

Instructions

Activate the yeast

In a small bowl, combine lukewarm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes, until foamy.

Pro tip: Ensure the milk is lukewarm, not hot, to properly activate the yeast.

Mix the dough

In a large bowl, combine flour and salt. Add the yeast mixture, softened butter, and beaten egg. Mix until a dough forms.

Pro tip: Use a wooden spoon or a stand mixer with a dough hook for even mixing.

Knead the dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Pro tip: The dough should be slightly tacky but not stick to your hands.

First rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Pro tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on.

Shape the rolls

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a lined baking sheet.

Pro tip: Use a scale for evenly sized rolls.

Second rise

Cover the rolls with a damp cloth and let them rise for another 30 minutes until puffy.

Pro tip: The rolls should almost double in size.

Preheat the oven

Preheat your oven to 375°F (190°C).

Bake the rolls

Brush the tops of the rolls with milk and bake for 12-15 minutes or until golden brown.

Pro tip: Rotate the baking sheet halfway through for even baking.

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Tips & Tricks

<ul><li>Ensure to spoon and level the flour for accurate measurement.</li><li>Use lukewarm milk to activate the yeast properly.</li><li>Cover the dough with a damp cloth to prevent it from drying out while rising.</li><li>Brush the rolls with milk before baking for a golden finish.</li></ul>

Serving Suggestions

Milk bread rolls can be served warm from the oven or allowed to cool and stored for later use. They pair wonderfully with a variety of spreads such as butter, jam, or honey, and can also be used to make small sandwiches for a delightful lunch or snack. To store, keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply reheat in the oven for a few minutes to enjoy that fresh-baked flavour again.