Milk bread roll

Soft milk bread rolls


They are small and the hand-shredded texture is delicate and silky, and it is full of milky flavor. I haven’t had enough of it after eating it for so many years.


  • 430g high-gluten bread flour
  • 230g iced milk
  • 50g whole egg liquid
  • 20g milk powder
  • 65g fine sugar
  • 4g salt
  • 4g yeast
  • 60g butter
  • eggwash
  • a little cooked white sesame seed


  1. Put all the ingredients except butter into the bucket of the chef’s machine, start the low speed and knead into a dough, then turn the high speed to knead the dough until it is smooth. The dough can now be pulled out into a thicker mask.
  2. Put the softened butter granules into the dough and knead them together until the butter is completely incorporated into the dough.
  3. Cut off a small piece of dough, spread the dough with your hands, and check the dough condition. Just be able to pull out the mask. The dough for making meal bags does not need to be very thin.
  4. Knead the dough into a round shape, cover it with plastic wrap and let it ferment at room temperature (temperature 29).
  5. Ferment until the dough is two and a half times the size of the original dough. Dip your fingers into flour and poke holes without shrinking or rebounding. The inside of the fermented dough will be in a honeycomb state.
  6. Take out the dough, knead it and deflate it, divide it into 20 equal parts, about 42.5 grams per month, roll the small dough into a round ball, cover it with plastic wrap and let it rest for 10 minutes.
  7. Take a piece of relaxed dough, pat it into a triangle with your hands, and roll it into a large triangular piece with a rolling pin. If it is difficult to roll out, it means that the relaxation time is not enough.
  8. Turn the dough over, roll it up from one side, place the seam side down, roll it all up, and let it rest for 10 minutes.
  9. Take a piece of dough, flatten it with the palm of your hand, roll it out from the thin end to the thick end, and finally use a rolling pin to roll the wide end left and right twice to make it wider.
  10. Turn over, roll up the dough sheet from the wide end, close the edge downward, and roll it all into a dough roll.
  11. Place the rolled dough rolls into a square baking pan (28×28) and ferment again (temperature 33 degrees).
  12. Ferment for about 45 minutes. The dough will double in size and become elastic when pressed lightly.
  13. Preheat the upper and lower tubes of the oven to 170 degrees, place it in the middle and lower racks of the oven, and bake for about 25 minutes until the color is golden.
  14. After baking the bread rolls, take them out of the oven immediately and place them on a cooling rack to cool down before eating.