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Fluffiest milk rolls

Fluffiest milk rolls

Fluffy milk rolls are the epitome of comfort and indulgence, boasting a pillowy softness that melts in your mouth with each delectable bite.



A little fat

250 ml milk

100 g butter or margarine

500 g wheat flour

1 pack Dr. Oetker dry baking yeast

50 g sugar

1 pack Dr. Oetker Bourbon vanilla sugar

2 pinches of salt

1 egg white (size M)


1 egg yolk (size M)

1 tbsp milk


1. Preparation

Heat the milk and melt the butter or margarine in it. Grease the casserole dish.

2. Prepare the yeast dough for milk rolls

Put the flour in a mixing bowl and mix carefully with the dry baking yeast.  Add the remaining ingredients and the warm milk-fat mixture. Mix the ingredients briefly with a mixer (dough hook) on the lowest setting, then on the highest setting for about 5 minutes to form a smooth dough. Cover the milk roll dough and let it rise until it has visibly increased in size.

3. Form the milk roll
Lightly sprinkle the dough with flour, remove it from the bowl and knead it again briefly on a lightly floured work surface. Form the dough into a roll and cut it into about 12 equal-sized pieces. Form the pieces into balls, place them in the baking dish with the seam facing down, not too close together, and leave to rise in a warm place for another 20 minutes.

Preheat the oven.

Top and bottom heat: about 180 °C

Hot air: about 160 °C

4. Bake the milk roll
Mix the egg yolk with the milk. Brush the milk rolls with the egg yolk and milk.  Put the casserole dish with the milk rolls on the rack in the oven.


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