Soft Milk Rolls Recipe: A Taste of Tradition

There’s something magical about the smell of freshly baked bread floating through a home. I remember my Nonna would spend Sunday mornings baking soft milk rolls that looked like little golden clouds, ready to be torn apart and slathered with butter. Today, I’m sharing with you that very special traditional milk rolls recipe, adapted for modern kitchens but keeping all the heart and soul intact.

Whether you’re making these for a family breakfast, an afternoon tea, or just because — this recipe is perfect all year round!

Ingredients

Here’s everything you’ll need to create the softest, fluffiest milk rolls:

• 500g (3 ¾ cups) bread flour
• 7g (1 packet) instant yeast
• 50g (¼ cup) granulated sugar
• 1 tsp salt
• 300ml (1 ¼ cups) warm whole milk
• 50g (3½ tbsp) unsalted butter, softened
• 1 egg (for dough)
• 1 egg (for egg wash)

Preparation and Baking Times

• Preparation: 20 minutes
• First rise: 1–1½ hours
• Second rise: 30–40 minutes
• Baking: 18–20 minutes
• Total: About 2.5 hours

Step-by-Step Instructions

1. Activate the yeast

Warm your milk to about 38°C (100°F)—just warm to the touch, not hot. Sprinkle the yeast and sugar over the milk. Stir gently and let sit for 5-10 minutes until it becomes foamy.

2. Prepare the dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, the softened butter, and the egg.

Mix with a wooden spoon or your hands until a rough dough forms.

Tip: If using a stand mixer, use the dough hook at medium speed for about 8 minutes.

3. Knead the dough

Turn the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.

4. First proofing

Shape the dough into a ball. Place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size — about 1 to 1.5 hours.

5. Shaping the rolls

Punch down the dough to release the air. Divide it into 8 equal portions.

Shape each piece into a neat ball by tucking the edges underneath, creating surface tension.

Place the rolls onto a parchment-lined baking tray, leaving a little space between each one to allow room to rise.

6. Second proofing

Cover the rolls loosely with a towel. Let them rise again for about 30–40 minutes, or until nearly doubled.

7. Egg wash and bake

Preheat your oven to 190°C (375°F).

Gently brush the tops of the rolls with beaten egg to give them that beautiful golden shine.

Bake for 18–20 minutes or until beautifully golden and glossy, just like in the picture you shared!

Your kitchen will smell absolutely heavenly.

Serving Ideas

• Enjoy them warm with butter and homemade jam.
• Slice them open for the softest sandwich bread you’ve ever tasted.
• Serve alongside a hearty stew or a traditional roast.

Pro tip: These milk rolls freeze beautifully. Just wrap them tightly once cooled and freeze for up to 3 months!

Conclusion

There’s something timeless and comforting about a freshly baked batch of milk rolls. Soft, slightly sweet, and golden on top, these traditional rolls are the perfect addition to any meal — or simply enjoyed on their own with a pat of butter.

Baking milk rolls is more than just following a recipe; it’s about creating a moment — a slow, simple ritual that fills your kitchen with warmth and your heart with joy.

Whether you’re a seasoned baker or trying bread-making for the first time, this recipe promises success and deliciousness with every bite.

Give it a try, and don’t forget to share your homemade rolls with family and friends — after all, good bread is made even better when shared.