I wasn't planning on blogging these, as I only recently posted a bread rolls recipe, and I was saving the dough up for my post on Garlic Money Bread. However demand has been intense 😛
Well when I say intense I mean 7 people asked me for the recipe for these milk bread rolls! After writing it out twice I thought, hmmm I should probably write it out and photocopy it for people. Then I realised that I was a wally. Surely the point of a food blog is to share recipes!
Thursday night at about 10pm I made up two big batches of this bread dough, ready to take to playgroup on Friday and bake off for the kiddies. This weeks theme was 'Honey' so we made paper plate bees, coloured in flower pictures and spread honey butter over soft, fluffy, warm rolls. I am pretty productive at night! I seem to get through things, compared to the morning when I walk around trying to work out where the kettle is so I can get more coffee!
These bread rolls were demolished, and the recipe was in 'demand' 😉 so here we have Mini Milk Bread Rolls. I love these as they are super small and soft. They make perfect homemade rolls for sliders, or a great snack sized bite. Try spreading pesto on these, adding a slice of tomato and a baby bocconcini ball. They are a two mouthful ball of deliciousness!
Just, whatever you do, don't spread 5 month out of date butter on them, because (as the Kindy teacher and I discovered today) they taste pretty funky then! Really need to check the Kindy fridge a little more often!
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Get the Recipe
Mini Milk Bread Rolls
Ingredients
- 600 g plain flour
- 3 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon oil
- 1 tablespoon honey
- 375 ml milk
Instructions
- Place the flour, yeast and salt into a large mixing bowl or stand mixer bowl.
- Measure out the oil and then use the same spoon to measure out the honey. This should ensure it glides easily off the spoon.
- Pour the milk into the batch and then turn the mixer onto low.
- Once the mixture has come together into a rough dough turn the speed to medium and knead for 10 minutes until it is silky and smooth.
- If you are working by hand, pour the milk in and use a fork to mix until you have a rough dough. Transfer to a board and knead for 10-15 minutes until the dough is smooth and silky.
- Place the dough into a large bowl and cover with clingfilm. Leave to prove in a warm place for an hour, or place in the fridge to prove slowly over night.
- Pre-heat the oven to 220ºC/200ºC fan forced/Gas mark 7.
- Punch the air out of your dough and give it a quick knead.
- Pull of a small ball of dough, about the size of a walnut and pull it over your finger to create a smooth top. Pinch the bottoms in to create a ball shape.
- Place the dough ball on a baking sheet lined with cooking paper. And repeat. I can usually get 36 mini rolls out of this mixture.
- I like to place the rolls almost touching so that as they rise and bake you push together to form a pull apart layer. But if you want individual ones then make sure there is at least 2 centimetres between them.
- Bake the rolls for 12-15 minutes until they are golden brown and sound hollow underneath when tapped.
- Remove and allow to cool for 5 minutes before serving.
Notes
Nutrition
Nutrition is per serving
Ravleen says
Hi Claire,
Can we halve the recipe?
Claire McEwen says
You sure can 🙂
Cx
Laura says
Hello are you able to use fresh yeast for this? A baker in town can supply fresh yeast as I cannot find dry yeast for love nor money. (Covid19)
Claire McEwen says
Hi Laura,
I have actually never used fresh yeast for this recipe.
But you should be able to substitute it with no issues.
You will need more fresh yeast. The ratio is 1:2.5 (by weight)
So the 3 tsp of instant yeast in the recipe weigh 0.32oz (9g)
So you will need 2.5 times more So use 0.8oz (22.5g) of fresh yeast.
Dissolve it in the warm milk and honey first to activate it and then continue with the recipe.
Hope that helps
Stay safe
Cx
Venessa Chetty says
Hi Claire
Thank you for this easy and delicious recipe. I use some variations by adding in raisins and sesame seeds etc. and it takes it to whole other level of deliciousness🤗Thank you.
Claire McEwen says
I love the additions Venessa! I will have to try adding dried fruit next time, I think my kids will love that!
Doris says
Hi darling. I tried today your milky small rolls but I did not had enough milk so I edded yogurt. The rools came out wonderfully. We have no words to describe how delicious they are. Thank you and blesse you. I am from israel and I will spread it among my friends
Claire McEwen says
Hi Doris, Oh I am so pleased you enjoyed them AND that they worked with yoghurt in them, I bet that added a nice tang as well.
Thank you for coming back to comment and for sharing with your friends 😀
Jazmin says
Can I freeze the dough then thaw
Claire McEwen says
Hi Jazmin, I have found the dough freezes quite well. It sometimes comes out a little wetter, so you might need a little extra flour when you roll them out.
Hope that helps 😀
Katy says
Just wanted to double check two things with you as I’ve only just started trying my hand at bread (dough hooks are amazing!), there is no second rise for these little rolls? Also, with the first (and only I guess ?) rise we’re aiming for the dough to double in volume, right? They look such nice soft rolls and I think will be perfect for my son’s lunchbox, nothing like losing and growing teeth, everything has to be soft right now ?.
Thank you for the recipe, I’m really enjoying exploring your blog now I’ve discovered it
Claire McEwen says
Hi Katy,
These are so soft, they are perfect for lunchboxes, especially as they don't take long to bake so they don't get a hard crust. To soften them even further, when they come out of the oven you can cover them in a tea-towel as they cool.
Yes, you are looking for about double in size for the rise.
As for the second rise. I don't leave these to rise again. What I tend to do, is roll out the balls and set them aside until the oven is hot. So it isn't a proper second rise, but the bread does get a chance to relax before you bake them.
Hope that all makes sense 😀
Thank you for stopping by, I hope you find lots of yummy recipes for your family.
Cx
p.s my youngest lost a tooth not that long ago and for days he avoided carrots which are one of his favourite foods. Once it had fallen out he ate 3 in one sitting to make up for it 😉
Gigi says
Just made them and they're top notch!
Claire McEwen says
Oh I am so pleased you enjoyed then Gigi 😀
Juanita says
Hi are they good for freezing?
Claire McEwen says
Hi Juanita,
I have found that if I freeze them as soon as they are cool enough, and wrap them in glad wrap and place in a container/ziplock bag. Then they freeze quite well. Also when they are defrosted just heating them through in the oven makes them nice and soft again.
Hope that helps 😀
Caro says
I had no honey (unusually!) so made the recipe as written except added 1 tsp white sugar to the flour mix. They were great and got lots of compliments.
Claire McEwen says
Oh Caro I am so happy to hear that 😀
Thank you for coming back to comment.
steven says
Are u kidding ? 3 tsp yeast?
Claire McEwen says
Hi Steve,
Nope, 3 tsp of instant yeast is correct for the 600g of flour.
Dorothy Dunton says
Hi Claire! I just realized how idiotic my comment sounded! I actually do know that any roll can be made small or large! I just like the fact that you made them small for small people. I don't think there is any way to redeem myself 🙁 As my boys use to say, "Mom are you having a blonde moment?".
Claire McEwen says
I have many blonde moments so I completely understand 😉
Although I understood exactly what you meant....so are we both blonde? Or just completely in tune?
Dorothy Dunton says
Hi Claire! I just knew you would understand! 🙂
Dorothy Dunton says
Hi Claire! These sound wonderful! I like that they are small...I usually don't eat a roll with dinner because most rolls are too big (I would rather fill up on meats and vegs) so these are perfect in my opinion! Though I'm not sure I could eat just one or two or three! 🙂 Can I add them to my holiday project please?
Claire McEwen says
Of course Dorothy x
Will email you 😀
Mayuri Patel says
These mini milk rolls look so cute and it looks an easy recipe to follow.
Claire McEwen says
Thank you Mayurl 🙂
Nicole - Champagne and Chips says
These look fantastic - so very professional, yet they sound quite easy.
Claire McEwen says
That is such a lovely thing to say 🙂
They really are easy, I made the dough in the evening, then rolled them out in the morning in the playgroup kitchen and baked them in the oven there. Nothing like the pressure of 30 kids and an unknown kitchen to test a recipe to its limits 😉
Alexa fretz says
These are in their first rise. The dough feels lovely. I admit, I was running out of milk so I used cream. Never a bad thing. I am optimistic!
Claire McEwen says
I am sure the cream will make them extra rich and delicious 🙂
Do let me know how they turn out, as I think a cream based dough would make a very decadent roll for a special occasion.
Philana says
Ooh these look so lovely and soft! I'll have to try bake some soon I think, maybe for a bacon and egg roll!
Claire McEwen says
Thank you Philana, They would be great for breakfast as the dough sits happily in the fridge overnight!
🙂