Super Soft Milk Rolls
If you’re looking for a bread roll recipe that will never disappoint, then you have to make these super soft milk rolls! They turn out so pillowy and fluffy as a cloud. And the best part is they’re actually easy to make! No fancy ingredients or techniques, just good old pantry staples and a large bowl.
The feathery soft texture of these rolls makes them ideal to use as dinner rolls, for sandwiches or just for breakfast with butter and jam. They turn out so soft, they’re even perfect to use as slider buns. And you’ll be so amazed at how long they stay fresh–even after a couple of days. But they likely won’t be around long enough you to know that!
What Ingredients go in Super Soft Milk Rolls?
You only need a handful of simple pantry staples to make these super soft milk rolls. They are:
- Milk
- Sugar
- Yeast
- All purpose flour
- Milk powder
- Salt
- Butter
And that’s it!
What Makes These Milk Rolls so Soft?
There are a couple of secrets to making these milk rolls so super soft, the first being the ingredients used. Because the only liquid in the dough is milk, you can bet they are going to have a rich full flavor you don’t get with other doughs that use water.
Also the milk powder makes them even more feathery soft. This is a secret ingredient that can add an extra light and airy texture to your bread dough, and more flavor too. The butter plays a huge part also, as it enriches and conditions the dough to give you a very tender result. It’s important to not add too much butter however, because then it can have the opposite effect and make your dough heavy.
And probably the biggest reason why these milk rolls turn out so soft it the dough is very sticky. This is a very high hydration dough, which means it’s very wet. A high hydration dough always yields a soft and fluffy bread. Too much flour in the dough can make it dry, but this recipe is specially formulated to give you the softest, fluffiest milk rolls.
Do I Have to Add the Milk Powder?
Because milk powder might be the one ingredient some folks won’t have on hand, you might be wondering if you really need it. And the truth is, no, you do not necessarily have to use it, but it does play a huge role in making bread dough (and other baked goods) super soft. It is highly recommended, but if you absolutely do not want to buy some just for this recipe, you simply do not need to add it. Your rolls will still turn out soft and flavorful.
Tips for Making the Softest Milk Rolls
- Make sure your yeast is very fresh. Old or expired yeast won’t make your dough rise, so if your yeast has been sitting around in your pantry for a long time, swap it out for fresh stuff.
- Do not overheat your milk. If your milk is too warm, it can kill the yeast and make it inactive. It should be around 110F/43C, so if it’s too hot let it cool.
- Do not add too much flour. You might be tempted to add more flour because the dough is so sticky, but doing so will only make your rolls dry. The high hydration is a secret to making this bread so soft, so plug through and keep kneading–it will become less sticky.
- Knead the dough for the full length of time. Not kneading it enough will result in a dough that lacks gluten development. This results is a tough, heavy bread. Therefore, knead it for a good 10-15 minutes if necessary.
- Use the milk powder. Leaving out the milk powder will still give you a tender, delicious roll. But milk powder adds a boost of softness that you can’t achieve without it, so if you can, use it.
I hope you’ll give these super soft milk rolls a try soon. You won’t regret that you did, and you just might shock everyone with how good of a baker your are. They won’t believe you made them! And if you do, don’t forget to rate the recipe and let me know in the comments how they turned out for you!
If you enjoyed this recipe, you might like these other great breads too!
Super Soft Milk Rolls
Equipment
- 1 Large bowl
- 1 Measuring cup
- 1 Rubber or plastic scraper
- 1 8 inch square pan
Ingredients
- ¾ cup milk, lukewarm 185g
- 2 teaspoons active dry yeast 6g
- 1 tablespoon sugar 12g
- 2 cups all purpose flour 240g
- 1 tablespoon milk powder 8g
- 1 teaspoon salt 6g
- 2 tablespoons butter, soft 28g
- Milk for brushing tops
- Butter for brushing tops
Instructions
- In a measuring cup or small bowl, combine lukewarm milk with sugar and yeast. Allow to stand for 5-10 minutes or until the yeast gets very foamy. If this does not happen, then try again with cooler temperature milk or replace your yeast.
- In a large bowl combine all purpose flour with milk powder and salt. Make a well in the center and add the milk/yeast mixture. Mix together well until it forms a very soft, sticky dough.
- Knead well for 5 minutes, using your scraper to scoop up the dough mass and slam it down onto itself. The dough should be very sticky and barely kneadable, but it will become less sticky within a few minutes. if it is not very sticky, add more milk to make it so.
- After about 5 minutes of kneading, add the soft butter. Knead another 3-5 minutes or until the dough comes together and is much less sticky. This can take a total of 15 minutes, so be patient. You can also do this in a stand mixer with the dough hook attachment.
- Once the dough has come together, place it in a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1-2 hours or until the dough has doubled in size. (This time can vary depending on the temperature of your house.)
- Preheat oven to 350℉/177℃. Generously grease an 8 inch square pan. You can also line the bottom with parchment paper.
- Punch down dough and portion into 9 equal pieces. Roll each piece of dough into a tight ball, cupping your hand and rolling it on the table to create surface tension. Space each dough ball equally in the pan. Cover with plastic and allow to rise another 30-60 minutes or until doubled.
- Brush tops of dough balls with milk. This will help them brown nicely as they bake. Bake 20-22 minutes or until the tops are lightly golden. Brush rolls with butter as soon as they come out of the oven. Allow to rest in the pan for 10 minutes before removing and serving.
These milk rolls are fantastic? Super soft and yummy! I’ve made them several times already, and they freeze well (after baking them). Love all your recipes. Thank you for making me a better cook!