Soft Milk Rolls

These milk rolls are soft and incredibly diverse. Dress them up as dinner rolls, a picnic roll with a spread like tapenade, plated rolls for cocktails or pumpkin shaped rolls for the younger ones.

15g instant yeast

300ml water, lukewarm

60ml milk powder

45ml sugar

7,5ml salt

1 egg

45g butter, melted

600g bread flour


1 egg

15ml milk

5ml sesame seeds

5ml poppy seeds

Pour 300ml lukewarm water into a mixing jug and sprinkle the yeast over.

Add the milk powder, sugar, egg and melted butter to the mixture and give it a good mix with a spoon.

Add the bread flour and salt to the bowl of a stand mixer.

Turn the mixer onto low speed and add the water.

Now turn the mixer onto medium speed and knead for 5 minutes.

Oil a clean mixing bowl and place the dough into it. Cover with plastic wrap and leave

to rise to double the volume.

Preheat your oven to 200℃.

Knock down the dough and divide it into 30g pieces for the dinner rolls and 60g pieces for the picnic ring.

Grease a 20cm X 20cm baking tin for the dinner rolls and a loose-bottomed cake tin for the picnic roll.

Place the shaped dough balls half a centimetre apart in the baking vessel.

Mix the egg and milk in a small bowl and brush it over the dough. Sprinkle the seeds on top and leave to stand for 15 minutes.

Bake the rolls for 15 – 20 minutes.

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