The Perfect Composition Of Homemade Milk Rolls

Seven ingredients are enough to reproduce the soft texture of artisanal milk rolls at home. The base relies on 500 g of wheat flour, combined with 10 g of dry baker’s yeast whose activation determines the final success. The dosage of 60 g of soft butter is decisive for obtaining that characteristic stringy crumb, while 60 g of sugar provide the typical sweetness of this pastry, balanced by 10 g of salt which reveals the aromas.

Lukewarm milk, precisely measured at 250 ml, activates the yeast and develops the honeycomb structure. An egg enriches the dough and contributes to its golden color. For the finish, the glaze consists of an egg yolk mixed with a tablespoon of milk, guaranteeing that shiny appearance and slightly caramelized crust that distinguish artisanal productions.

The milk temperature is a crucial technical parameter: neither too hot so as not to kill the yeast, nor too cold to ensure its immediate activation. This precision in proportions and the selection of simple ingredients transforms a basic recipe into a homemade pastry rivaling bakery productions, without sophisticated equipment or special skills.

The Secrets To A Successful Preparation

Yeast activation requires a rigorous method. The 250 ml of lukewarm milk is poured over the previously mixed dry ingredients – flour, sugar, salt, and yeast – in a precise order to avoid any direct contact between the salt and the yeast, which would inhibit fermentation. This first step creates a homogeneous emulsion where the egg is gradually incorporated, binding the components before adding the butter.

Incorporating the soft butter requires a specific technique: the 60 g are integrated in small quantities once the dough is already formed, never at the start of kneading. This timing preserves the already developed gluten network while ensuring the uniform distribution of the fats responsible for the softness. Prolonged kneading for 8 to 10 minutes then reveals an elastic dough, slightly sticky but pulling away from the sides.

The balance between the 60 g of sugar and the 10 g of salt defines the taste signature of authentic milk rolls: sweet enough to accompany breakfast, neutral enough to be used in a savory version. This proportion, proven by bakers, guarantees optimal fermentation because the sugar feeds the yeast without creating a hostile environment. Lukewarm milk at body temperature – about 37°C – triggers immediate enzymatic activity, transforming a simple list of ingredients into a living dough that will double in volume in less than an hour.

Shaping And Glazing Technique

Once the dough has risen, shaping reveals the visual identity of artisanal milk rolls. Each 60 to 80 g piece of dough is worked on a lightly floured surface: the palm of the hand rolls the mass into a regular ball, then stretches it into a 10 cm log to create the characteristic oblong shape. This delicate handling avoids excessive degassing of the dough while uniformizing the honeycomb structure that will guarantee the final softness.

Applying the glaze transforms these pale blanks into golden and shiny pastries. The mixture of an egg yolk and a tablespoon of milk is applied with a brush in a thin but complete layer, not forgetting the sides. This preparation fulfills a double technical function: the egg coagulates in the heat to form a protective film that traps moisture, while the lactic proteins caramelize slightly, creating that recognizable golden crust.

Baking requires one last bit of attention: spacing the rolls at least 5 cm apart allows for even cooking and prevents them from sticking together during the final rise. A second application of glaze just before baking intensifies the shiny coloring, the signature of careful work that visually announces the tender texture to come. This final step, although optional, radically differentiates homemade milk rolls from their industrial equivalents with matte and uniform surfaces.

Optimization For A Quick And Easy Recipe

This technical accessibility is based on a list of seven common ingredients, available in any kitchen or local grocery store. Unlike puff pastries that require prolonged kneading and complex folding, milk rolls rely on simplicity: flour, yeast, milk, egg, butter, sugar, and salt make up a minimalist arsenal that eliminates specialized shopping and expert techniques. Even a beginner masters this base in a few attempts.

The ratio of 500 g of flour for all ingredients produces between 10 and 12 rolls depending on the chosen shaping, transforming a single preparation session into a weekly stock. This family scale is easily adapted: double the proportions for a buffet, halve them for a trial or a small household. The modularity of the recipe avoids waste while offering the necessary flexibility for varying needs.

Compared to industrial products loaded with additives and palm oil, this homemade version guarantees total transparency on the composition. The active time does not exceed 20 minutes of actual handling, the rest belonging to the passive rest phases during which you carry on with other activities. This optimal quality-time ratio explains the renewed interest in these traditional recipes, which combine authentic taste and control of ingredients without sacrificing modern daily life.