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milk bread rolls piled up on serving platter.
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Milk Bread Rolls

Fluffy milk bread rolls. It's dinner's perfect accompaniment!
Prep Time: 15 minutes
Cook Time: 30 minutes
Dough Rest: 1 hour
Total Time: 1 hour 45 minutes
Course: Bread
Cuisine: American
Servings: 24 rolls
Author: Maryanne Cabrera

Ingredients

Starter:

  • 2 Tablespoons Bread flour or all-purpose flour
  • 2 Tablespoons Whole Milk
  • 2 Tablespoons Water

Dough:

  • 1 ¾ cups Whole Milk
  • 3 Tablespoons Granulated sugar
  • 1 Tablespoon Active dry yeast
  • 2 Large eggs, Room temp, lightly whisked
  • 5 ½ cups Bread flour (715 g) or all-purpose flour
  • ½ cup Unsalted butter (113 g), softened, room temp
  • 1 ½ teaspoons Kosher salt

Egg Wash:

  • 1 Large egg
  • 1 Tablespoon Water or whole milk
  • Pinch Kosher salt

Instructions

Starter:

  • In a microwave-safe bowl, mix together flour, milk and water. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir. The mixture should be smooth with the consistency of mashed potatoes. If mixture is not smooth, microwave for another 15-20 seconds until desired consistency is achieved.
  • Transfer mixture to a bowl of stand mixer. Set aside while you prepare dough.

Dough:

  • Place milk and sugar in a large microwave safe container. Microwave for 90 seconds. Stir until sugar has dissolved.
  • Pour milk mixture into the same stand mixer bowl with the starter. Add yeast and stir to combine. Let mixture sit for 7 minutes to activate yeast. The mixture should be bubbly and fragrant.
  • Stir in eggs. Add half of flour. Attached dough hook to stand mixer. Knead of low speed for 3 minutes until dough starts to form.
  • With the mixer running, add butter one tablespoon at a time. Stop mixer and add remaining flour along with salt.
  • Knead on low speed until flour has been incorporated, about 5 minutes. Dough will be wet and tacky. Turn off mixer and remove hook attachment. Cover dough and let sit for 10 minutes.
  • Rested dough will appear smoother. Re-attach dough hook to mixture. Knead on medium speed for 3 minutes until dough starts to pull away from the sides of the bowl.
    *Don’t be tempted to add more flour. Dough will be a little tacky, but easily scrapes off the bowl.
  • Transfer dough to an oil bowl or container. Cover dough. Allow to rest at room temperature for 30 minutes until dough has doubled in volume.
  • Punch down risen dough. Transfer to a clean work surface. Divide dough in 24 equal parts. Roll into 24 balls. Place 12 rolls each in two 9x13-inch baking dish. Or place all 24 rolls in a large 18x13-inch baking pan.
  • Cover bread rolls. Rest for 30-45 minutes until rolls have puffed up and nearly doubled in volume. Preheat oven to 350℉ while dough rests.

Egg Wash:

  • Whisk together egg, water, and salt until smooth.

Baking:

  • Brush egg wash over risen bread rolls. Bake for 22-25 minutes until bread is golden brown on top and has an internal temperature of at least 190℉. Allow to slightly cool in pan.
  • If desired, brush bread rolls with melted butter and sprinkle sea flakes on top. Serve bread warm.

Notes