Milk bread is a popular type of soft and fluffy bread with a slightly sweet flavor, making it perfect for breakfast, sandwiches, or even as a side for soups and stews. This recipe combines milk, condensed milk, and butter to create a tender and light dough. The result is beautifully golden brown rolls with a rich, creamy taste and a texture that practically melts in your mouth. Whether you’re a novice baker or an experienced one, this recipe is easy to follow and yields impressive results. These rolls are ideal for any occasion, and their slightly sweet flavor is sure to be a crowd-pleaser.

Full Recipe:

Ingredients:

Bread flour – 270 g (about 2 ¼ cups)
Skim milk powder – 25 g (about 3 tablespoons)

Milk – 100 g (about ½ cup), warm
Egg – 1 large (about 50 g)
Condensed milk – 30 g (about 2 tablespoons)

Sugar – 30 g (about 2 tablespoons)
Salt – 3 g (about ½ teaspoon)
Yeast – 4 g (about 1 teaspoon), instant or active dry yeast

Unsalted butter – 35 g (about 2 ½ tablespoons), softened

Step-by-Step Instructions:

Step 1: Prepare the Yeast Mixture

Warm the Milk: Heat 100 g (about ½ cup) of milk until it is warm to the touch but not hot, around 100-110°F (37-43°C). This helps to activate the yeast.

Activate the Yeast: If you are using active dry yeast, dissolve the 4 g (1 teaspoon) of yeast in the warm milk and let it sit for about 5-10 minutes until it becomes frothy. If using instant yeast, you can skip this step and add the yeast directly to the flour mixture in the next step.

Step 2: Mix the Dry Ingredients

Combine the Dry Ingredients: In a large mixing bowl, whisk together 270 g (about 2 ¼ cups) of bread flour, 25 g (about 3 tablespoons) of skim milk powder, 30 g (2 tablespoons) of sugar, and 3 g (½ teaspoon) of salt. If you are using instant yeast, add the 4 g (1 teaspoon) of yeast to the flour mixture.

Step 3: Combine the Wet Ingredients

Add the Wet Ingredients: In a separate bowl, combine the egg, 30 g (2 tablespoons) of condensed milk, and the warm milk (with or without the yeast, depending on the type of yeast you are using).
Mix the Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Use a wooden spoon or a spatula to stir until a rough dough forms.

Step 4: Knead the Dough

Knead the Dough: Once the ingredients come together, transfer the dough onto a clean, lightly floured surface. Knead the dough by hand for about 8-10 minutes, or until it becomes smooth and elastic. You can also knead the dough using a stand mixer with the dough hook attachment on medium speed for about 6-8 minutes.
Incorporate the Butter: After kneading for a few minutes, add the softened 35 g (2 ½ tablespoons) of unsalted butter to the dough. Continue kneading until the butter is fully incorporated and the dough is smooth and shiny. This process may take an additional 5-6 minutes.

Step 5: First Rise

Let the Dough Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size. The ideal rising temperature is around 75-80°F (24-27°C).

Step 6: Shape the Rolls

Punch Down the Dough: After the dough has risen, gently punch it down to release any air bubbles. Transfer it to a lightly floured surface.
Divide and Shape the Dough: Divide the dough into 8-10 equal portions (about 50-60 g each, depending on how large you want the rolls). Shape each portion into a smooth ball by tucking the edges underneath and rolling the dough between your palms.
Place in a Baking Pan: Arrange the shaped dough balls in a greased or parchment-lined baking pan. Leave some space between the rolls for them to expand during the second rise.

Step 7: Second Rise

Cover and Let Rise Again: Cover the pan with a damp cloth or plastic wrap and let the rolls rise for another 30-45 minutes, or until they have puffed up and are touching each other.

Step 8: Bake the Rolls

Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (180°C).
Bake: Once the rolls have risen, bake them in the preheated oven for 15-18 minutes, or until they are golden brown on top.

Step 9: Cool and Serve

Cool the Rolls: Remove the rolls from the oven and let them cool in the pan for about 5-10 minutes. Then, transfer them to a wire rack to cool completely.
Serve: Serve the rolls warm or at room temperature. These milk bread rolls are perfect on their own, spread with butter or jam, or even used to make mini sandwiches.

Cooking Tips:

Room Temperature Butter: Make sure your butter is soft and at room temperature before incorporating it into the dough. Cold butter can make it harder to knead the dough and may not blend as smoothly.

Check the Dough: To test whether the dough is kneaded enough, use the “windowpane” test. Take a small piece of dough and stretch it gently—if it forms a thin, translucent membrane without tearing, it’s ready.
Overnight Proofing: If you want to prepare the dough ahead of time, you can let it rise overnight in the refrigerator for the first rise. Just bring it back to room temperature before shaping and baking.
Brush with Milk or Egg Wash: For a shiny finish, you can brush the tops of the rolls with a little milk or an egg wash (1 beaten egg mixed with 1 tablespoon of water) before baking.

Storage:

Room Temperature: Store the milk bread rolls in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days. They will remain soft and fresh.
Refrigeration: If you prefer to store them longer, refrigerate the rolls in an airtight container for up to 5 days. To enjoy them warm, reheat the rolls in the microwave or oven before serving.
Freezing: You can freeze the baked rolls for up to 2 months. Wrap them individually in plastic wrap and store them in a freezer-safe bag. Thaw at room temperature or reheat in the oven.

Nutritional Facts (Per Roll, Based on 10 Rolls):

Calories: 170-190 kcal
Protein: 5-6 g
Fat: 7-8 g

Carbohydrates: 23-26 g
Fiber: 1-2 g
Sugar: 4-5 g

Sodium: 150-180 mg

These milk bread rolls provide a moderate balance of carbohydrates, protein, and fat, making them a great addition to any meal. The inclusion of milk, eggs, and butter makes them richer and more satisfying compared to basic bread rolls.

Frequently Asked Questions (FAQs):

1. Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for bread flour. However, bread flour has a higher protein content, which results in a chewier texture. All-purpose flour will yield slightly softer rolls.

2. Can I use whole milk instead of skim milk powder? Yes, you can use whole milk in place of both skim milk powder and the 100 g of milk. Simply replace the liquid milk and powder with an equal amount of whole milk.

3. How can I tell if the rolls are fully baked? The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also use a food thermometer to check if the internal temperature has reached 190°F (88°C).

4. Can I add fillings to these rolls? Yes, you can stuff the rolls with sweet or savory fillings such as chocolate, jam, or cheese before baking for an extra indulgence.

5. How do I make the dough if I don’t have a stand mixer? If you don’t have a stand mixer, you can knead the dough by hand. It will take about 8-10 minutes of kneading to achieve the right texture.

Conclusion:

These Soft and Fluffy Milk Bread Rolls are a fantastic addition to any meal, with their light, pillowy texture and rich flavor. They’re perfect for sandwiches, serving with butter, or just enjoying as is. The process is straightforward and produces consistently delicious results, making it a great recipe for both novice and experienced bakers. Whether you’re preparing them for a special occasion or a cozy breakfast, these rolls are sure to impress. Give this recipe a try.