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Milk Rolls

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Milk Rolls



I found this recipe on this American site, which I want to thank. They are typical, soft milk rolls you can use to make small appetizer sandwiches, or, if you make them a little larger, as burger buns. You can also make tiny morsels to use as table decorations on special occasions, like New Year’s Eve.

For this dough, you can use water or milk and vary the result by adding sage or rosemary. It’s a medium difficulty recipe which takes about 30 minutes to make

Video Recipe for Milk Rolls


  • 200 g Water or Milk
  • 400-420 g Flour 0 (medium strength)
  • 5 g fresh Yeast(or 8 g dry Yeast)
  • 14 g Zucchero (to feed the yeast)
  • 8 g SaleSuger… salt?
  • 30 g Lard (optional)
  • 2 Egg whites
  • 2 egg yolks for glazing
  • 15 g Rosemary or sage to add a little extra flavor


  • Dissolve the yeast in warm water (30-35°C)
  • Mix in sugar

  • Add egg whites

  • Add lard (or, alternatively, 20 g of butter)
  • Mix in 300 g of flour

  • Knead for about 3 minutes
  • Add the salt

  • Mix in remaining flour (100g) a little at a time

  • Knead on second speed for 10-12 minutes until dough is smooth and elastic and no longer sticks to the Roll the dough into a ball
  • Grease a container

  • Brush the dough with oil

  • Put dough in the container, cover with a lid or a dishcloth
  • Let it rise for 60 minutes or until it doubles in size

  • Turn the dough over onto the worktop
  • Press it down to let all the air out

  • Fold it over three times

  • Cover and let it sit for 10 minutes

  • Make small rolls using the techniques explained in the video
    • for hamburgers – 120 g
    • appetizer rolls – 80g
    • tiny morsels – 60 g
  • flatten the dough
  • Rolli t up

  • turn the roll over

  • press it down, and rolli it up again

  • make a ball using the palm of your hand

  • Put the rolls on a baking sheet lined with greased parchment paper, leaving enough space between them for leavening.

  • Cover and let rolls rise until they are twice their size (about 30 minutes)

  • Brush the surface of each roll with the egg yolk (which you previously thinned down with a little water). Watch you don’t press too hard or they may deflate a bit.

  • You may want to sprinkle poppy or sesame seeds on top

  • Bake in a pre-heated oven at 180-190°C

  • If the rolls brown up a little too much, cover them with foil after ten minutes and continue baking

  • Bale for a total of 20 minutes ( a few minutes less if you made morsels)

  • Let the rolls cool before cutting or refrigerating

  • Here’s the final result

  • These came out pretty good!
  • ‘Till next time




Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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