Wednesday, 12 November 2014

Home Made Milk bread rolls (Soft & Moist)

Home Made Milk Bread Rolls (Soft & Moist)


  • 510g Bread flour
  • 30g  Sugar
  • 210 ml Warm Milk
  • 140 ml Thickened or Whipping cream
  • 20g butter
  • 10 g yeast
  • Salt


  1. Add warm milk, sugar & yeast in to the mixing bowl and leave to activate.
  2. When the yeast start activating add flour, salt, egg and start kneading about 2 min.
  3. While kneading add cream and butter.
  4. Keep on kneading about 15 min.
  5. Leave the dough in a greased bowl in a warm place until double in size.
  6. Take the dough and put flour on to the bench . Punch the dough. Always flour your hans rolling pin and the bench as this dough is a bit sticky.
  7. Cut the dough in to equal size portions.
  8. Next make balls and roll to a rectangular shape.
  9. After roll to a log. Place in baking trays or loaf pans.
  10. Leave in the tray until doubles.
  11. Brush the tops with eggs or milk and bake on 180 about 20 -30 min or until when taps gives a hollow sound.


  1. Hi, what if i am using a bakemarker? Any different?

    1. Hi
      You can use the bread maker until proving. No problem:)

    2. 180 what please?

      Fahrenheit or Celsius

  2. Do you have any advice on storage for this bread once it is baked? should it be stored in the fridge? How long will it last?

    1. You can freeze and defrost when ever you want.

  3. Hi what would be the measurements in soons and cups