Milk bread rolls

Posted on: March 25th, 2012 by admin 6 Comments

I think I crave bread more than other foods.  All baked goods actually.  But yeasty breads are definitely my weakness.  Especially when I see an image of fresh baked bread rolls – I have to make them.  The smell in the house, the warm out-of-the-oven softness, the satisfaction when eating lunch the next day. So many good things to do with baking bread.

We often use milk bread when we make French toast.  It’s the best bread to use, we find.  Portuguese bakeries often bake these rolls, which are pretty easy to make yourself.  All you really need is a little time when using yeast – it’s not hard, you just need something to do in the hour that it rises.

This recipe was inspired by one of those pictures – that makes your tastebuds instantly crave.

  • 2 1/4 tsp (that’s about 1 packet) active dry yeast
  • 2 Tbsp warm water
  • 1 c milk
  • 70 g (5 Tbsp) butter, melted
  • 2 Tbsp sugar
  • 1 egg
  • 1 tsp salt
  • 2 c bread flour
  • 1 1/2 – 2 c all purpose flour
  • (Bread flour makes for fluffier bread, but if you don’t have it, you can just use 3-4 c regular flour)

Egg wash

  • 1 egg
  • pinch of salt

In a large bowl stir together yeast, warm water and a pinch of the sugar- let sit for 5 minutes. Add melted butter (cooled), milk, remaining sugar, egg and salt and mix to combine. Gradually mix in flours (just do 3 cups first and build up from there) until the dough is formed and not too sticky.

Knead the dough for 8-10 minutes, until smooth and elastic.

Lightly coat a large clean bowl with a neutral oil (I use canola), form the dough into a big ball and place in the bowl. Cover with a tea towel or plastic and let rise for 1 to 1 1/2 hours until doubled in size.

Punch down the dough and divide into 12-18 pieces (depending on what size roll you want – I made 14 ).  Roll the dough into a ball and place on a baking sheet lined with parchment paper or a silpat. If you want individual rolls, place them 2 inches apart on the baking sheet. If you like pull apart rolls, place them shoulder-to-shoulder on the sheet.

Cover the rolls with a tea towel or lightly greased plastic and let them rise again.  This time for about 45 min – 1 hour.

Preheat the oven to 215ºC (420ºF). Whisk together the egg and pinch of salt to create an egg wash. Brush the rolls with egg wash and bake for 15 minutes until the rolls sound hollow when thumped on the bottoms.

Recipe adapted from the daily waffle/the joy of cooking.

Song for this recipe:

“Cameo lover” Kimbra Cameo Lover - Vows

Kimbra is a New Zealand singer who seems to be becoming more popular due to her recent collaboration with Goyte on the track “Somebody that I used to know”.  Her solo album is pretty good, a nice mix of interesting tunes and good beats, even if the lyrics aren’t always my cup of tea – but I think that’s because the album is called ‘Vow’s’.  It’s a pretty great listen from beginning to end, which I appreciate, she has a terrific voice.  I especially find it suits parties and Sundays.

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6 Responses

  1. Peggy says:

    These bread rolls sound so tasty! Definitely going to have to keep them in mind when my schedule gets less crazy!

  2. These rolls look amazing, I can almost smell the fresh out of the oven aroma!

  3. These look delicious… I make a milk based loaf – has a more creamier taste… just these rolls would:) Thanks for sharing.

  4. Smells says:

    They look perfect! So shiny and pretty.
    I like that you said Kimbra suits parties and sundays. I need to listen to the whole album.x

  5. Paula says:

    I made these! They turned out fabulous!!

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