Milk and heavy cream enrich these soft yeast rolls. The complete formula follows Judy’s Milk Bread recipe at The Woks of Life, with the dough shaped into 16 rolls. Allow time for two rises as well as baking.
Recipe Details
- Yield: 16 rolls
- Pans: two 9-inch round pans
- Oven: 350°F (175°C)
- First rise: about 1–2 hours; second rise: about 1 hour
- Bake: about 23–25 minutes
Ingredients
Dough
- 2/3 cup heavy cream, at room temperature
- 1 cup plus 1 tablespoon milk, at room temperature
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 4 cups all-purpose flour, plus a little only if needed
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
Pan and Egg Wash
- 1 tablespoon butter, for greasing the pans
- 1 egg, beaten with 1 teaspoon water, for egg wash
Optional Syrup Finish
- 1 tablespoon granulated sugar
- 1 tablespoon hot water
How to Make Milk Bread Rolls
Mix and knead
Put the cream, milk, dough egg, sugar, flour, yeast and salt into a stand mixer bowl in that order. Knead with a dough hook on low for about 15 minutes. If very sticky at the sides, add flour a tablespoon at a time. By hand, allow an additional 5–10 minutes of kneading.
Let the dough rise
Cover and leave in a warm place for about 1–2 hours, until doubled. The dough should remain soft, not dry.
Divide and shape
Grease two 9-inch round pans. Deflate the dough, divide into 16 equal pieces and shape into balls or simple knots. Place 8 in each pan, with room to expand.
Proof and bake
Cover for about 1 hour, until the rolls have expanded. Heat the oven to 350°F (175°C). Brush with the separate egg wash and bake for about 23–25 minutes, until golden and cooked through.
Finish and cool
For the optional glaze, dissolve the tablespoon sugar in the tablespoon hot water and brush lightly over the warm rolls. Cool on a rack.
Tips and Common Mistakes
- Bring the milk, cream and egg to room temperature before mixing.
- Use fresh yeast and judge rising by expansion, since room temperature affects the clock.
- Add extra flour cautiously so the rolls stay soft.
- Keep the egg used in the dough separate from the egg wash.
- Divide into 16 pieces for the stated yield; cutting each half into only 3 pieces would not make 16 rolls.
Storage and Make-Ahead Tips
Keep cooled rolls in an airtight container in a cool place for 2–3 days, or refrigerate for up to 5 days. Freeze for longer storage and thaw before reheating gently.
Frequently Asked Questions
Where does the richness come from?
The dough contains both milk and heavy cream, plus an egg. The butter listed here greases the pans.
How much milk is needed?
Use 1 cup plus 1 tablespoon, along with the separate 2/3 cup cream.
Can I rely on the rise time alone?
No. Look for a doubled dough at the first rise and visibly expanded rolls at the second.