Soft and Fluffy Milk Bread Rolls

milk bread rolls 2

So, I'm new at bread.  It's not as difficult as I made it out to be in my mind though.  Breads and rolls are really just a few simple  ingredients that some recipes make unnecessarily difficult.  People have been making bread since the dawn of agriculture without fancy proofing boxes, elaborate techniques, or using 100 year old mother doughs.  So you don't need all that stuff either!  (Unless you want it, then, by all means, go wild.)  You just need flour, yeast, salt, some kind of liquid,  and maybe some flavorings.  That's about it, and that's more than enough.

If you've read my About Me page, you know that I'm a Type 2 Diabetic, but I've learned to manage my Diabetes and regained my health through moderation.  That means that I can make delicious things like milk bread, but that does not mean I need to eat it all on my own.  I can get just as much joy watching my family and friends eat the things I create as I can eating them myself.  Maybe more.

So lets go make some joy!   It tastes just like bread!

 

 1 cup whole milk
 ¼ cup granulated sugar
  cup vegetable oil
 1 tbsp active dry yeast
 1 large egg, whisked
 1 tbsp unsalted butter, melted
 ½ tsp salt
 3-4 cups all-purpose flour
 More melted butter for tops of rolls
 Flaky sea salt (fleur de sel) for tops of rolls

1

Warm milk, oil, and sugar in a small saucepan until the sugar is just dissolved. Allow to cool to between 110°-130°. This is the optimal life bringing temperature for yeast. Lower than about 90° and it just sits there. Over 140°, call a priest, because that yeast is deceased.

2

In the bowl of your stand mixer, combine the warm milk, sugar, and oil with the yeast. Stir gently with a whisk and let sit for about 5 minutes. The yeast should awaken from its slumber and you’ll have a frothy mix in your bowl. It's ALIVE!!!

yeast

3

Whisk together your egg, salt and butter and add to the witches brew you just created. With the dough hook attached and the mixer running on low, add one cup of flour at a time, allowing each to incorporate well. You might have to give it a little encouragement with a rubber spatula from time to time.

You probably won’t need all 4 cups, I used about 3 1/4, but dough is picky. Some days it’s thirsty, other days it’s not. If the dough is still sticky, add another spoonful of flour. Save the rest for flouring your counter later. When you pinch the dough with your fingers, it shouldn't feel tacky. It's all full of flour now.

ready dough

4

After the dough has taken in all the flour it can, let the machine run on medium for up to 5 minutes. When you hear the dough actually slapping the sides of the bowl, that’s a good sign that you're done.

5

Lay the dough on a lightly floured counter (did you save that extra bit of flour from before?) and knead it a few more times. It should feel nice and springy.

6

Form the dough into a nice round ball and, using a knife or a bench scraper, divide it into four pieces. Then divide those four pieces in half. Then divide those pieces in half. If you can math, you will now have 16 pieces of dough!

milk bread ball

7

Spray a 13X9" pan with cooking spray. Do your best to roll those pieces into relatively ball shaped pieces and lay them in your pan in three rows of five. There will be one piece left over. I couldn't math that into the pan in the even rows I wanted, so I threw that one away. Sorry, but four rows of four just didn't fill the pan in the way that I wanted the rolls to rise. You could certainly give the orphan dough its own little pan, or just squish her in there, or find a different magical solution. I chose order over chaos. Real life.

Don't worry if your balls aren't perfectly ball shaped. Practice makes perfect. They will mostly smooth out while they rise and if there are still a not-round, pointy bits, they'll be just as delicious!

raw milk bread rolls

8

Do you happen to have a $100+ proofing box that you purchased from Our Interweb Overlords? Neither do I. But I want our little dough balls to reach their maximum bready potential. What to do? Boil some water. Put it in a pan on a low rack in your cold oven. Shut the door. Proofing box. Tah Dah 🎉!

Spray a piece of plastic wrap with non-stick spray. Loosely lay that over your pan and place the pan in your handy dandy proofing box-oven. Allow to rise for about 30 minutes. They should about double in size and be kissing each other nicely.

proofed milk bread rolls

9

Remove the pan of water from your oven and preheat the oven to 400°. Brush the tops of your rolls with a little melted butter and sprinkle with a little bit of flaky sea salt if desired. I like the texture of the crystals and the salt balances the gentle sweetness of the rolls perfectly.

10

Bake at 400° for 15-20 minutes, rotating the pan halfway through the cooking time to ensure even browning. They should be a nice golden brown in color and smell amazing! The Boy and Daughter #3 said they could actually smell when they were done and I'll be darned if they weren't right!

Brush with a little more butter on top and serve warm. These beautiful babies are great along side soups and stews, for breakfast with a little jam, or with a piece of good ham with some chipotle honey! Enjoy! You are an amazing baker now!

milk bread roll with ham

Ingredients

 1 cup whole milk
 ¼ cup granulated sugar
  cup vegetable oil
 1 tbsp active dry yeast
 1 large egg, whisked
 1 tbsp unsalted butter, melted
 ½ tsp salt
 3-4 cups all-purpose flour
 More melted butter for tops of rolls
 Flaky sea salt (fleur de sel) for tops of rolls

Directions

1

Warm milk, oil, and sugar in a small saucepan until the sugar is just dissolved. Allow to cool to between 110°-130°. This is the optimal life bringing temperature for yeast. Lower than about 90° and it just sits there. Over 140°, call a priest, because that yeast is deceased.

2

In the bowl of your stand mixer, combine the warm milk, sugar, and oil with the yeast. Stir gently with a whisk and let sit for about 5 minutes. The yeast should awaken from its slumber and you’ll have a frothy mix in your bowl. It's ALIVE!!!

yeast

3

Whisk together your egg, salt and butter and add to the witches brew you just created. With the dough hook attached and the mixer running on low, add one cup of flour at a time, allowing each to incorporate well. You might have to give it a little encouragement with a rubber spatula from time to time.

You probably won’t need all 4 cups, I used about 3 1/4, but dough is picky. Some days it’s thirsty, other days it’s not. If the dough is still sticky, add another spoonful of flour. Save the rest for flouring your counter later. When you pinch the dough with your fingers, it shouldn't feel tacky. It's all full of flour now.

ready dough

4

After the dough has taken in all the flour it can, let the machine run on medium for up to 5 minutes. When you hear the dough actually slapping the sides of the bowl, that’s a good sign that you're done.

5

Lay the dough on a lightly floured counter (did you save that extra bit of flour from before?) and knead it a few more times. It should feel nice and springy.

6

Form the dough into a nice round ball and, using a knife or a bench scraper, divide it into four pieces. Then divide those four pieces in half. Then divide those pieces in half. If you can math, you will now have 16 pieces of dough!

milk bread ball

7

Spray a 13X9" pan with cooking spray. Do your best to roll those pieces into relatively ball shaped pieces and lay them in your pan in three rows of five. There will be one piece left over. I couldn't math that into the pan in the even rows I wanted, so I threw that one away. Sorry, but four rows of four just didn't fill the pan in the way that I wanted the rolls to rise. You could certainly give the orphan dough its own little pan, or just squish her in there, or find a different magical solution. I chose order over chaos. Real life.

Don't worry if your balls aren't perfectly ball shaped. Practice makes perfect. They will mostly smooth out while they rise and if there are still a not-round, pointy bits, they'll be just as delicious!

raw milk bread rolls

8

Do you happen to have a $100+ proofing box that you purchased from Our Interweb Overlords? Neither do I. But I want our little dough balls to reach their maximum bready potential. What to do? Boil some water. Put it in a pan on a low rack in your cold oven. Shut the door. Proofing box. Tah Dah 🎉!

Spray a piece of plastic wrap with non-stick spray. Loosely lay that over your pan and place the pan in your handy dandy proofing box-oven. Allow to rise for about 30 minutes. They should about double in size and be kissing each other nicely.

proofed milk bread rolls

9

Remove the pan of water from your oven and preheat the oven to 400°. Brush the tops of your rolls with a little melted butter and sprinkle with a little bit of flaky sea salt if desired. I like the texture of the crystals and the salt balances the gentle sweetness of the rolls perfectly.

10

Bake at 400° for 15-20 minutes, rotating the pan halfway through the cooking time to ensure even browning. They should be a nice golden brown in color and smell amazing! The Boy and Daughter #3 said they could actually smell when they were done and I'll be darned if they weren't right!

Brush with a little more butter on top and serve warm. These beautiful babies are great along side soups and stews, for breakfast with a little jam, or with a piece of good ham with some chipotle honey! Enjoy! You are an amazing baker now!

milk bread roll with ham

Soft and Fluffy Milk Bread Rolls

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