I love a quick meal, especially on the weekdays. I want to be in and out of the kitchen as quickly as possible. But on the weekends I love spending more time crafting a delicious meal with all of the bells and whistles. These Milk Bread Rolls are one of those!
As far as bread goes, they are very simple. You pretty much just throw all of the ingredients in a mixer and let the dough do its thing. Then you let the whole big batch rise, shape the rolls, then let them rise again. Next, you smother them in butter (I said lightly brush in the recipe, but I'm more of a smother girl) and bake them.
I like to bake them right before dinner so we eat them while they are still warm. These Milk Bread Rolls are light, fluffy, and perfectly buttery. I don't think I have ever seen anyone just eat one. They are so simple, but oh my word, they are good.
If you wanted to impart more flavor into these Milk Bread Rolls, you could add garlic and herbs to the butter. Then brush the dough balls with it and the finished rolls. These are very plain and versatile, so you can add more flavor to them very easily!
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For in-depth “whys” and “howtos”, skip to the end of this post!
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Milk Bread Rolls
Ingredients
For Rolls:
- ½ cup plus 5 tablespoons (180 grams) milk warm
- 2 teaspoons (6 grams) active dry yeast
- 2 ½ cups (300 grams) bread flour
- 1 tablespoon (12 grams) granulated sugar
- 4 tablespoons (60 grams) butter softened
- ½ tablespoon (6 grams) salt
- melted butter for brushing
Instructions
For Rolls:
- In the bowl of a stand mixer fitted with the hook attachment add the warm milk and active dry yeast. Let sit for 5 minutes.
- In the bowl with the milk and yeast add the flour, sugar, and softened butter. Mix on low speed until the ingredients are combined.
- Add the salt and turn the mixer to medium-low speed for 6 minutes.
- Spray a medium bowl with non-stick spray and place dough in the bowl. Cover with a clean towel and let sit in a warm place for 1 hour.
- When the dough has doubled in size remove it from the bowl and divide it into 40-gram pieces. If you do not have a scale just make them as close in size as possible. They should be a little bigger than a golf ball.
- Roll the dough into balls and place on a baking sheet lined with a silicone mat or parchment paper. Cover the baking sheet with a clean towel and let sit in a warm place for 40 minutes.
- Preheat the oven to 375 degrees (F). Lightly brush each dough ball with melted butter.
- Bake for 15-20 minutes or until the rolls are golden brown.
Nutrition
Milk Bread Rolls
- In the bowl of a stand mixer (I used this one) fitted with the hook attachment add the warm milk and active dry yeast. Let sit for 5 minutes to allow the yeast to bloom.
- In the bowl with the milk and yeast add the flour, sugar, and softened butter. Mix on low speed until the ingredients are combined.
- Add the salt and turn the mixer to medium-low speed for 6 minutes. The dough should be firm and smooth.
- Spray a medium bowl with non-stick spray and place the dough in the bowl. Cover with a clean towel and let sit in a warm place for 1 hour. I always use the top of my fridge.
- When the dough has doubled in size remove it from the bowl and divide the dough into 40-gram pieces. I use this kitchen scale, but if you do not have one just try to make them as close in size as possible. They should be a little bigger than a golf ball.
- Roll the dough into balls and evenly spaced on a baking sheet (I used this one) lined with a silicone mat or parchment paper. Cover the baking sheet with a warm towel and let sit in a warm place for 40 minutes.
- Preheat your oven to 375 degrees (F). Lightly brush each dough ball with melted butter.
- Bake for 15-20 minutes or until the rolls are golden brown.
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