Milk bread (dinner loaves)

Name: Milk bread (dinner loaves)
Prep time: 30 min
Cook time: 96 min
Total time: 126 min
Yield: 8
Ingredients: 3 cups flour; 1 tablespoon instant yeast; 3 tablespoons sugar; 1 teaspoon salt; 1 cup warm milk; 50 grams soft butter; 1 egg

Small rolls, cottony soft with a buttery sheen — to be pulled apart, not cut.

Vegetarian

Cooking time: 2 hr 6 min
Hands-on time: 30 min
Free time: 1 hr
Difficulty: Easy
Calories: 480
Contains: Gluten, Dairy, Eggs

A tray of tightly packed rolls that pull apart at the table, soft as a cloud and glistening with butter. Served with soup or split for small sandwiches — the bread that turns an ordinary dinner into a celebration.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

8people

Amounts follow the number of people

To prepare milk bread (dinner rolls)

3 cups flour — Sifted, then spooned lightly into the cup
1 tablespoon instant yeast — Instant, and within its use-by date
3 tablespoons sugar — fine white
1 teaspoon salt — Add gradually, tasting as you go
1 cup warm milk — Warm, not hot
50 grams soft butter — Plus extra for brushing after baking
1 egg — For the dough and for brushing the top

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Equipment

Kneading bowl — The kneading here is long — choose a deep bowl.
Greased tray — The balls sit close together so they join and rise upward.
Pastry brush — Egg before the oven, butter the moment they come out.

Method

Knead all the ingredients thoroughly for a long time.
10 min
You’ll know it’s ready when
A smooth, elastic, shiny dough that separates from the bowl.
Tip: Add the liquid gradually, because flours absorb differently.
Leave it to rise until doubled.
1 hrYou can walk away
You’ll know it’s ready when
The volume doubles and the dough becomes light to the touch.
Tip: Place the dough in a warm place away from drafts and cover it well.
Divide them into equal balls and arrange them close together in a greased tray, and let them puff up again.
30 minYou can walk away
You’ll know it’s ready when
The balls have puffed up and are touching.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Brush the surface with egg and bake at 180°.
18 minYou can walk away
You’ll know it’s ready when
The whole top is golden.
Tip: Preheat the oven and monitor the color in the last few minutes.
Brush it with butter as soon as it comes out — that's the touch of shine and fragrance.
8 min
You’ll know it’s ready when
The tops are glossy with butter and the rolls are still hot.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.