Pillowy, feather-light, and lightly sweetened, these Cloud-Soft Milk Bread Rolls are everything we crave in classic white bread: cotton-soft crumb, tender golden crust, and an aroma that instantly teleports you to a neighborhood bakery. The secret is a rich but balanced dough built on warm milk, melted butter, and a single egg, then shaped into generous rolls that bake up high and airy in just over half an hour. No stand mixer is required—only a bowl, a spatula, and your hands. Whether you spread them with jam at breakfast, stuff them with pulled pork at lunch, or pair them with soup at supper, each roll is a sweet reminder that the simplest ingredients often yield the greatest comfort.
Cooking Time
Active prep: 25 minutes
First rise: 40 minutes
Bench rest & shaping: 20 minutes
Second rise: 10 minutes
Baking: 35–40 minutes
Total: about 2 hours
Yield: 4 large sandwich rolls or 8 smaller buns
Ingredients
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320 ml warm milk (about 100 °F / 38 °C)
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1 large egg
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30 g granulated sugar (2 Tbsp)
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5 g instant dry yeast (½ Tbsp)
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490 g all-purpose or bread flour (3½ cups)
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5 g fine sea salt (1 tsp)
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30 g melted butter (2 Tbsp)
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1 Tbsp neutral oil for greasing
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Egg wash: 1 egg yolk + 1 Tbsp milk
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Finishing: 1 Tbsp sesame seeds (optional)
Step-by-Step Cooking Directions
1 Activate wet ingredients Combine warm milk, whole egg, sugar, and yeast in a large bowl. Whisk until sugar dissolves.
2 Build the dough Add flour and salt. Stir with a spatula until a shaggy dough forms. Pour in melted butter; knead in the bowl until butter is absorbed and dough is soft but not sticky, about 5 minutes.
3 First rise Shape dough into a ball. Oil the bowl lightly; replace dough, turning once to coat. Cover and let rise in a warm spot for 40 minutes until doubled and “cloud-like” when poked.
4 Pre-shape & bench rest Oil your work surface. Gently deflate dough and divide into 4 equal portions (about 220 g each). Cup each piece under your palm to form smooth balls. Cover with a towel; rest 10 minutes so gluten relaxes.
5 Shape rolls Flatten each ball into an oval, then roll it up like a jelly roll, pinching the seam. Place seam-side down on a parchment-lined sheet, spacing evenly. Repeat with remaining dough.
6 Second rise Cover tray loosely and let rolls puff for 10 minutes—they should expand by about one-third.
7 Egg wash & toppings Whisk egg yolk with 1 Tbsp milk. Brush rolls all over; sprinkle with sesame seeds if desired.
8 Bake Transfer to a pre-heated 180 °C / 350 °F oven. Bake 35–40 minutes until deep golden and an instant-read thermometer inserted in the center reads 93 °C / 200 °F.
9 Cool & serve Cool rolls 15 minutes on a rack before slicing. Enjoy warm or at room temperature.
Nutritional Information (per large roll)
Calories 350 Protein 10 g Fat 10 g Carbohydrates 55 g Fiber 2 g Sugar 6 g Sodium 280 mg
The Origins and Popularity of the Recipe
Enriched white breads—milk, egg, and sweetened—emerged across Europe and Asia in the 19th century as sugar became affordable. Japan’s shokupan and France’s pain au lait are siblings to these rolls. The viral rise of “cloud bread” and Korean milk buns on social media has renewed interest worldwide, making ultra-soft loaves a trending home-bake.
Reasons Why You’ll Love the Recipe
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Ease: one bowl, hand-kneadable, beginner friendly.
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Versatility: form burger buns, hot-dog rolls, or dinner knots.
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Stays tender: milk and butter keep crumb soft for days.
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Customizable: accept sweet or savory fillings, seeds, herbs.
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Minimal equipment: no mixer, special pans, or thermometer required (though helpful).
Health Benefits
Compared with store-bought white bread laden with conditioners, these rolls feature whole ingredients you control. Milk contributes calcium; eggs add choline and protein; no preservatives or hydrogenated fats.
Serving Suggestions
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Breakfast: toast with butter and honey.
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Lunch: ham-and-cheese sandwich.
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Dinner: mop up stew or curry sauce.
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Entertaining: mini-slider buns split and filled with pulled pork.
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Snack: spread with Nutella and sliced banana.
Common Mistakes to Avoid
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Too-hot milk kills yeast—stay under 110 °F.
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Adding all flour at once without gauging moisture—hold back 1 Tbsp if humidity is low.
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Under-kneading creates dense crumb—dough should pass window-pane test.
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Over-proofing causes collapse—stop when rolls have grown 30 % and jiggle.
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Cutting hot releases steam, drys crumb—cool at least 15 minutes.
Pairing Recommendations
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Beverage: café au lait, masala chai, or pale lager with savory fillings.
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Cheese: aged Cheddar or Brie for contrast with the mildly sweet bread.
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Spread: orange marmalade or garlic-herb butter to complement the soft interior.
Cooking Tips
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Create a warm proof box by placing dough in a microwave alongside a mug of hot water.
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For extra sheen, brush rolls again with melted butter immediately after baking.
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Rolls freeze beautifully—thaw overnight and refresh 5 minutes in a 180 °C oven.
Similar Recipes to Try
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Japanese Milk Bread Loaf (shokupan)
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Honey Butter Dinner Rolls
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Portuguese Sweet Bread (pão doce)
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Italian Panini Rolls (panini all’olio)
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Tangzhong Cinnamon Swirl Bread
Variations to Try
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Whole-grain: swap 25 % flour for white whole-wheat; add 1 Tbsp milk.
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Sweet raisin rolls: knead ½ cup raisins with last minute of kneading.
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Herb-garlic knots: add 1 tsp dried herbs to dough; tie ropes into knots.
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Cheese-topped buns: sprinkle grated Parmesan after egg wash.
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Cinnamon swirl loaf: roll dough flat, sprinkle cinnamon sugar, roll up and bake in loaf pan.
Ingredient Spotlight – Instant Yeast
Instant yeast is finely milled and conditioned to awaken fast without proofing. It disperses evenly in dry flour, tolerates sugar, and thrives at 95–100 °F. Store unopened packs in the freezer for maximum shelf life and reliability.
Conclusion
Few kitchen aromas rival that of rising milk bread, and few bites feel as nostalgic. These Cloud-Soft Milk Bread Rolls offer bakery texture with homestyle simplicity. Once you master the basic dough, the variations are endless. Bake, share, and watch a humble handful of pantry staples bring people together—one soft bite at a time.
Frequently Asked Questions
1 How do I make smaller dinner rolls? Divide dough into 8–12 balls, reduce baking time to 20 minutes.
2 Can I use whole milk powder and water instead of fresh milk? Yes—mix 3 Tbsp milk powder into warm water to equal 320 ml liquid.
3 What if I only have active dry yeast? Use 6 g, dissolve in the warm milk for 5 minutes before adding other wet ingredients.
4 Can I replace butter with oil? You can swap melted butter for 2 Tbsp additional oil; crumb will be slightly less rich.
5 My dough is sticky—should I add more flour? Only sprinkle enough to handle; sticky dough bakes softer. Too much flour yields dry rolls.
6 Can I cold-proof overnight? Yes; after first rise, refrigerate dough up to 12 h. Next day, shape cold and extend proof by 15 minutes.
7 How long will baked rolls stay fresh? In an airtight bag, 3 days at room temperature. Reheat 10 sec in microwave or 5 min in toaster oven.
8 Can I add seeds inside the dough? Absolutely—knead in 2 Tbsp poppy or flax seeds after gluten forms.
9 Why did my rolls crack on top? Oven may be too hot or proof too short. Stick to 180 °C and ensure dough rises adequately before bake.
10 Are these rolls veganizable? Swap milk for soy milk, butter for coconut oil, and egg wash for soy milk + maple syrup; rolls will be slightly denser but tasty.