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Milk Rolls

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These Milk Rolls are soft, fluffy, and lightly sweetened—perfect for breakfast, brunch, or served warm with dinner. Made with a milk-enriched dough and baked to golden perfection, these rolls stay tender for days and are freezer-friendly. Whether enjoyed with butter and jam, filled for mini sandwiches, or served alongside soups and salads, these homemade milk rolls are easy to make and far superior to store-bought!

Ingredients

For the Dough:

  • 3 cups all-purpose flour (plus extra for dusting)

  • 2¼ teaspoons active dry yeast (1 packet)

  • ¾ cup warm milk (about 110°F / 45°C)

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1 large egg

  • ¼ cup unsalted butter, softened

For Brushing:

  • 2 tablespoons milk (for brushing)

Instructions

Prepare the Dough:

  • Activate the Yeast: In a small bowl, mix warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.

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

  • Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

  • First Rise: Place dough in a lightly greased bowl, cover, and let it rise for 1–1.5 hours or until doubled in size.

2. Shape the Rolls:

  • Divide and Shape: Punch down the risen dough and divide into 12 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking tray.

  • Second Rise: Cover with a towel and let rise for 30–40 minutes until puffy.

3. Bake:

  • Preheat Oven: Preheat to 375°F (190°C).

  • Brush with Milk: Lightly brush tops with milk for a soft, golden finish.

  • Bake: Bake for 15–18 minutes until golden brown and the bottoms sound hollow when tapped.

4. Serve:

  • Let cool slightly on a wire rack. Enjoy warm or at room temperature with butter, jam, or your favorite spread.

Notes

  • Storage: Keep in an airtight container at room temperature for up to 3 days.

  • Freezing: Freeze cooled rolls in a sealed bag for up to 2 months. Reheat at 300°F (150°C) for 5–7 minutes or microwave briefly.

  • Make Ahead: After shaping, refrigerate overnight. Let rise at room temp before baking.

Find it online: https://avarecipe.com/milk-rolls/