Soft Milk Bread Rolls / Sweet Dinner Rolls
Soft Milk Bread Rolls / Sweet Dinner Rolls
Ingredients
For the Dough
- 3 1/2 cups bread flour
- 3 tablespoons granulated sugar
- 2 teaspoons instant dry yeast
- 1 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 2 tablespoons milk, warm (105-115°F)
- 1 large egg, lightly beaten
- 2 tablespoons sweetened condensed milk
- 3 tablespoons unsalted butter, melted and cooled
For Finishing
- 1/4 cup water, for spraying, as needed
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant dry yeast, and salt. Whisk briefly to combine.
⏱️ 2 min
- 2
Add the warm milk, lightly beaten large egg, sweetened condensed milk, and melted unsalted butter to the dry ingredients. Attach the dough hook.
⏱️ 3 min
- 3
Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and passes the 'windowpane test' (a small piece of dough can be stretched thin enough to be translucent without tearing).
⏱️ 10 min
- 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured work surface. Divide the dough into 12 equal portions (approximately 2 1/4 ounces each).
⏱️ 5 min
- 6
Shape each portion into a smooth, round ball. To do this, gently pull the edges of the dough underneath itself, pinching to seal, then roll it against the counter with a cupped hand until a taut, smooth surface is formed.
⏱️ 10 min
- 7
Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll. They will expand and connect during proofing and baking.
⏱️ 3 min
- 8
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the rolls proof in a warm place for 45-60 minutes, or until they are visibly puffed up and nearly doubled in size.
⏱️ 60 min
- 9
Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing. Once the rolls are proofed, lightly spray the tops of the rolls with water using a spray bottle.
⏱️ 15 min•🌡️ 350
- 10
Bake for 15-20 minutes, or until the rolls are golden brown on the bottom and sides, and pale on top. An internal temperature of 190-200°F (88-93°C) indicates they are fully baked.
⏱️ 18 min•🌡️ 350
- 11
Remove the rolls from the oven and immediately transfer them to a wire rack to cool slightly. While still warm, generously dust the tops with powdered sugar.
⏱️ 5 min
- 12
Serve warm or at room temperature. These rolls are best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Soft Milk Bread Rolls / Sweet Dinner Rolls
Ingredients
For the Dough
- 3 1/2 cups bread flour
- 3 tablespoons granulated sugar
- 2 teaspoons instant dry yeast
- 1 teaspoon salt
- 3/4 cup milk, warm (105-115°F)
- 2 tablespoons milk, warm (105-115°F)
- 1 large egg, lightly beaten
- 2 tablespoons sweetened condensed milk
- 3 tablespoons unsalted butter, melted and cooled
For Finishing
- 1/4 cup water, for spraying, as needed
- 1/4 cup powdered sugar, for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant dry yeast, and salt. Whisk briefly to combine.
⏱️ 2 min - 2
Add the warm milk, lightly beaten large egg, sweetened condensed milk, and melted unsalted butter to the dry ingredients. Attach the dough hook.
⏱️ 3 min - 3
Mix on low speed until a shaggy dough forms, then increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and passes the 'windowpane test' (a small piece of dough can be stretched thin enough to be translucent without tearing).
⏱️ 10 min - 4
Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured work surface. Divide the dough into 12 equal portions (approximately 2 1/4 ounces each).
⏱️ 5 min - 6
Shape each portion into a smooth, round ball. To do this, gently pull the edges of the dough underneath itself, pinching to seal, then roll it against the counter with a cupped hand until a taut, smooth surface is formed.
⏱️ 10 min - 7
Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll. They will expand and connect during proofing and baking.
⏱️ 3 min - 8
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the rolls proof in a warm place for 45-60 minutes, or until they are visibly puffed up and nearly doubled in size.
⏱️ 60 min - 9
Preheat your oven to 350°F (175°C) during the last 15 minutes of proofing. Once the rolls are proofed, lightly spray the tops of the rolls with water using a spray bottle.
⏱️ 15 min•🌡️ 350 - 10
Bake for 15-20 minutes, or until the rolls are golden brown on the bottom and sides, and pale on top. An internal temperature of 190-200°F (88-93°C) indicates they are fully baked.
⏱️ 18 min•🌡️ 350 - 11
Remove the rolls from the oven and immediately transfer them to a wire rack to cool slightly. While still warm, generously dust the tops with powdered sugar.
⏱️ 5 min - 12
Serve warm or at room temperature. These rolls are best enjoyed fresh.