Best Milk Rolls Recipes

SWEET MILK DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 35-40 minutes. Remove from pans to wire racks. Serve warm.

SWEET MILK DINNER ROLLS

Steps:

• in a large mixing bowl dissolve yeast in warm milk.
• add sugar, butter salt and 3 cups flour beat until smooth and add enough remaining flour to make a soft dough.
• turn on to a floured surface knead until smooth and elastix about 6-8 minutes.
• place in a greased bowl cover and let rise until doubled about 1 hour.
• punch down dough turn unto floured surface divide into 16 pieces.
• shape each into a ball.
• place 2 inches apart on greased baking sheets.
• cover and let rise about 30 minutes.
• bake at 350 for 35 minutes or until golden brown.

JAPANESE MILK BREAD OR ROLLS WITH SOURDOUGH

Steps:

• Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
• To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred. Take off heat and continue to stir for about a minute.
• Drop the cold butter pats onto the roux to keep the roux from forming a film.
• When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer. Cover and let sit for 10 minutes.
• Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
• Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side. Place in an oiled, clear straight sided container and cover. after 15 minutes, stretch and fold again. Put back into container.
• Let rise until doubled in volume from the original volume.
• Preheat oven to 350°F.
• After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled. Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan. Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
• If making rolls, divide risen dough into 12 pieces (56 to 57g each). Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size. A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
• Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
• Cool on rack before serving.

SWEET MILK DINNER ROLLS

Steps:

• 1. In a large mixing bowl, dissolve yeast in the warm milk. Let set for 5 minutes. Add the sugar, butter, salt and 3 cups of flour beat until smooth. Add enough remaining flour to form soft dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I use my Kitchen Aid stand mixer and the dough hook. Let the mixer do the kneading for you. Dough is ready when it is no longer sticky and bowl is clean). With floured hands, form dough into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 3. Punch the dough down. Turn onto a floured surface. Divide into 16 pieces for large rolls/buns or up to 36 small dinner rolls. Shape each into a ball. Place 2 inches apart on greased or parchment lined baking sheets. (I have also placed in greased muffin tins). Cover and let rise until doubled, about 30 minutes.
• 4. Bake at 350 degrees for 15-20 minutes or until golden brown. Remove the rolls from pans to wire racks. Serve warm.

BAKING ESSENTIALS: NO EGG, NO MILK DINNER ROLLS

Steps:

• 1. PREP/PREPARE
• 2. What is Yeast? Yeast is a tiny plant-like microorganism that exists all around us - in soil, on plants and even in the air. It has existed for so long; it is referred to as the oldest plant cultivated by man. Yeast's main purpose in life is to act as a catalyst, in the process of fermentation. A process that is essential in the making of bread. In simple terms, it makes the gas that causes the bread to rise. There are two main types of yeast used in bread baking Regular Active Dry, and Instant Yeast. Regular Active Dry yeast has several other names, such as: Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast. The two types of yeast can be used interchangeably; with the main advantage of the Regular Active Dry yeast has a faster rising time (half the time of Instant), and it only needs one rising. So, if you want to speed up your bread making, you could substitute an equal amount of Instant yeast with Regular Active Dry yeast. Instant Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines. If opened, yeast will keep 6 months in the refrigerator and 12 months in the freezer. If stored at room temperature and opened without a protective outer container, it loses its power at about 10% per month. The freezer is where I keep mine. It will take approximately one hour in a warm place until the dough is just about doubled in bulk.
• 3. There are two mains ways to make this recipe; one would be using a stand mixer, fitted with a dough hook the other would be to knead the dough by hand. These instructions reflect using a stand mixer; however, if you prefer, you could put the ingredients into a large bowl, and do the mixing/kneading by hand.
• 4. Gather your Ingredients (mise en place).
• 5. Add the yeast, warm water, and sugar, to the bowl of your stand mixer, give a swirl, and allow to sit for 5 minutes.
• 6. Chef's Note: As you probably know, this is called "Proofing" the yeast. If after 5 minutes, the yeast/liquid mixture does not get frothy on the top (Blooming), your yeast is dead, give it a proper burial, and get some new yeast. RIP.
• 7. Add the melted butter, salt, and 2 cups of the flour to the bowl with the yeast mixture, and mix on low speed using the dough-hook attachment, until just combined.
• 8. Add the 2 additional cups of flour, one cup at a time, until combined.
• 9. Increase the speed of the mixer to medium, and allow to mix until the dough is smooth, and it begins to climb up the dough hook.
• 10. It should look like this, when finished.
• 11. Add a bit of oil to a bowl, and add the dough. Turn it over a few times to coat with the oil,
• 12. Cover, and place in a warm, non-drafty place, until double in size.
• 13. Chef's Tip: I like to use one of my ovens. I turn it on for about 60 seconds, and then turn it off. That gives the dough a nice warm environment with which to rise.
• 14. The rise time will depend on several factors: 1. The type of yeast you used. 2. The temperature of room (or oven) that the dough is placed. 3. The power left in your yeast (older yeast takes longer to rise). With all things being equal (as they say), you can probably expect a wait of about 1 hour.
• 15. Remove the dough and give it a few folds on a lightly flour dusted surface.
• 16. If you are using a cupcake pan, spray it with a bit of oil, before using.
• 17. Pinch off a bit, and roll in your hands to form a sphere (they should be about 1 inch / 2.5cm). Then place into the wells of a cupcake pan, or just spread them out on a parchment-lined baking sheet.
• 18. Cover, and allow to rise for an additional 30 - 40 minutes.
• 19. While the dough is rising, place a rack in the lower position, and preheat the oven to 400f (205c).
• 20. Brush the tops with butter, sprinkle with a bit of flaked sea salt (optional), then place into the preheated oven, and bake until the rolls begin to brown, about 16 - 20 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and warm with just about any meal, or just slater with some butter and jam, and tuck in. Enjoy.
• 23. Keep the faith, and keep cooking.

POWDERED MILK DINNER ROLLS

Steps:

• In a large bowl combine the dissolve the powdered milk and sugar in the warm water and then stir in the yeast. Allow to proof until a creamy foam forms.
• Stir in the beaten egg, melted butter and salt.
• Then slowly add the 4 1/2 cups flour or enough to make a soft dough.
• Knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn to coat. Cover with plastic wrap.
• Let rise until doubled in bulk, about 1 hour. Punch down and let rise until doubled in bulk again.
• Pre-heat oven to 400 degrees, shape into 20 rolls and place in a 9 x 13 greased cake pan. Cover and let rise until doubled.
• Bake for 20 minutes or until golden brown.

BACON MILK ROLLS WITH HOMEMADE BROWN SAUCE

Steps:

• To make the brown sauce, add all the ingredients to a medium saucepan with a teaspoon of salt, bring to the boil then simmer on a low heat for 30 mins, stirring occasionally to prevent it from sticking.
• Generously butter your milk rolls, add 2 rashers of bacon and a dollop of your homemade brown sauce to each butty.

JAPANESE MILK BREAD ROLLS

Steps:

• For Starter: combine all ingredients, whisk till no lumps, low heat, wisk till thick, cool to room temp.
• Combine starter to remaning ingredients mix and knead to elastic ball, oil and rest for 60-90 min. until puffy. not doubled.deflate, cut in pieces, to ball. place in greased pan, rest for 40-5- min. until puffy. Bake at 350 till 190 degrees in ctr.

COCONUT-MILK PUDDING ROLLS

Steps:

• Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.
• Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tablespoons flour until smooth. Set aside.
• Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
• Preheat oven to 350°F Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
• Note: Nutritional analysis is per roll.
• Yield.
• Makes 24 rolls.

SCALDED MILK ROLLS

Steps:

• Dissolve yeast in hot water, let stand 5 mins. In large bowl mix hot milk, shortening, sugar and salt. Cool mixture for 10 min. Add 2 cups flour, egg and yeast mixture. Beat well with mixer. Stir in remaining flour. Knead 8 - 10 mins. Let rise until double, punch down and turn, let rise until double. Shape into 12 balls, place in greased 11x7.5" pyrex dish. Let rise until double. Bake at 375 for 25-20 mins. Brush with melted butter toward the end of cooking for brown tops.

MILK ROLLS

Steps:

• Put the flour into a large bowl, rub in the butter, then stir in salt and yeast. Make a well in the middle and pour in lukewarm milk. Using a wooden spoon, mix to a soft but not sticky dough.
• Lightly oil a large bowl. Knead the dough until it is smooth and elastic. Shape it into a round and place in the bowl. Cover with oiled plastic wrap and leave in a warm place for 1-1 1/2 hours, until doubled in size.
• Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 2-3 minutes, until the dough is smooth and elastic.
• Divide the dough into 18 even-sized pieces and shape into balls, folding the sides to the middles to form tight round balls.(Or shape into a rope and tie in a single knot. Or you may roll each piece of dough into a thin strand. Fold in half and twist together, sealing the ends well to form a twist. Last but not least, you may try shaping each piece of dough into a ball or an oval and snipping tops with scissors).
• Lightly oil 2 or 3 baking sheets. Arrange the rolls on the baking sheets, leaving enough room between them for the dough to expand, cover loosely with oiled plastic wrqp, and leave in a warm place to rise for 15-20 minutes, until the dough has doubled in size.
• Brush the rolls with the beaten egg to glaze and sprinkle with poppy seeds and sesame seeds. Bake in a 450*F. oven for about 15 minutes,until they are well risen and golden. Tap the bottoms to see if the rolls are cooked; they should sound hollow. Leave to cool on a wire rack. Enjoy!