• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ร—
    Home > Meal Type > Sides

    Mini Milk Bread Rolls

    Updated: Nov 2nd 2018 โ€ข Published: May 16th 2015 โ€ข 33 Comments

    Jump to Recipe SaveSaved!

    ย I wasn't planning on bloggingย 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 ๐Ÿ˜›

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts

    Well when I say intense I mean 7ย 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!

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts

    Thursdayย 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!

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts

    These bread rolls were demolished, and the recipe was in 'demand' ๐Ÿ˜‰ so here we haveย 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!

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts

    Just, whatever you do, don't spread 5 month out of date butter on them, because (as the Kindy teacher and I discovered today) they taste pretty funky then!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!

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts

    If you love this recipe why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more as a thank you I will send you myย soup ebook for FREE!

    Subscribe today ๐Ÿ™‚

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    Also find me on:

    Pinterestย |ย Facebookย |ย Instagramย |ย Twitter.ย 

    Let's share the food love and make the world a tastier place ๐Ÿ™‚


    Print Recipe
    4.50 from 6 votes

    Mini Milk Bread Rolls

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts
    Course: Side
    Cuisine: Modern Australian
    Servings: 36 mini rolls
    Calories: 73kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    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 220ยบC/200ยบC 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

    This recipe makes approximately 36 mini rolls, I always try to get 36 so I can create a 6x6 square on my baking sheet ๐Ÿ˜ณ but if you find you can only get 30 out they should still be cooked through in the 15 minutes. I have made these as much bigger breakfast rolls, but then they needed around 25 minutes in the oven.

    Nutrition

    Calories: 73kcal | Carbohydrates: 13g | Protein: 2g | Sugar: 1g | Vitamin A: 15IU | Calcium: 14mg | Iron: 0.8mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

     

    Mini Milk Bread Rolls. Delicious, fluffy and soft bread rolls, from Sprinkles and Sprouts

    More Sides

    • close up of roasted vegetables in a blue cast iron pan
      Easy French Ratatouille
    • Overhead close up of the grains of basmati rice
      Indian Basmati Rice
    • close up of a spoonful of chopped carrots and corn
      Buttered Carrots and Corn
    • close up on the grains of rice in a bowl of fried rice
      Cantonese Fried Rice

    Reader Interactions

    Comments

    1. Ravleen says

      February 19, 2021 at 12:00 pm

      Hi Claire,
      Can we halve the recipe?

      Reply
      • Claire McEwen says

        February 22, 2021 at 9:13 pm

        You sure can ๐Ÿ™‚
        Cx

        Reply
    2. Laura says

      April 08, 2020 at 3:55 am

      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)

      Reply
      • Claire McEwen says

        April 08, 2020 at 3:52 pm

        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

        Reply
    3. Venessa Chetty says

      December 05, 2019 at 8:46 pm

      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 deliciousness๐Ÿค—Thank you.

      Reply
      • Claire McEwen says

        December 12, 2019 at 10:02 pm

        I love the additions Venessa! I will have to try adding dried fruit next time, I think my kids will love that!

        Reply
    4. Doris says

      September 09, 2019 at 1:36 am

      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

      Reply
      • Claire McEwen says

        September 09, 2019 at 3:28 am

        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 ๐Ÿ˜€

        Reply
    5. Jazmin says

      September 06, 2019 at 7:54 am

      Can I freeze the dough then thaw

      Reply
      • Claire McEwen says

        September 06, 2019 at 3:02 pm

        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 ๐Ÿ˜€

        Reply
    6. Katy says

      August 22, 2019 at 8:07 pm

      Just wanted to double check two things with you as Iโ€™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 weโ€™re aiming for the dough to double in volume, right? They look such nice soft rolls and I think will be perfect for my sonโ€™s lunchbox, nothing like losing and growing teeth, everything has to be soft right now ?.

      Thank you for the recipe, Iโ€™m really enjoying exploring your blog now Iโ€™ve discovered it

      Reply
      • Claire McEwen says

        August 22, 2019 at 10:05 pm

        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 ๐Ÿ˜€
        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 ๐Ÿ˜‰

        Reply
    7. Gigi says

      May 01, 2019 at 2:18 am

      5 stars
      Just made them and they're top notch!

      Reply
      • Claire McEwen says

        May 01, 2019 at 5:38 am

        Oh I am so pleased you enjoyed then Gigi ๐Ÿ˜€

        Reply
    8. Juanita says

      September 19, 2018 at 12:30 pm

      Hi are they good for freezing?

      Reply
      • Claire McEwen says

        September 20, 2018 at 6:51 am

        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 ๐Ÿ˜€

        Reply
    9. Caro says

      September 10, 2018 at 9:26 am

      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.

      Reply
      • Claire McEwen says

        September 10, 2018 at 5:08 pm

        Oh Caro I am so happy to hear that ๐Ÿ˜€
        Thank you for coming back to comment.

        Reply
    10. steven says

      December 09, 2017 at 11:09 pm

      Are u kidding ? 3 tsp yeast?

      Reply
      • Claire McEwen says

        December 12, 2017 at 8:19 am

        Hi Steve,
        Nope, 3 tsp of instant yeast is correct for the 600g of flour.

        Reply
    11. Dorothy Dunton says

      October 28, 2016 at 4:26 am

      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 ๐Ÿ™ As my boys use to say, "Mom are you having a blonde moment?".

      Reply
      • Claire McEwen says

        November 04, 2016 at 12:32 am

        I have many blonde moments so I completely understand ๐Ÿ˜‰

        Although I understood exactly what you meant....so are we both blonde? Or just completely in tune?

        Reply
        • Dorothy Dunton says

          November 04, 2016 at 3:04 am

          Hi Claire! I just knew you would understand! ๐Ÿ™‚

          Reply
    12. Dorothy Dunton says

      October 28, 2016 at 3:14 am

      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! ๐Ÿ™‚ Can I add them to my holiday project please?

      Reply
      • Claire McEwen says

        November 04, 2016 at 12:31 am

        Of course Dorothy x

        Will email you ๐Ÿ˜€

        Reply
    13. Mayuri Patel says

      June 03, 2016 at 3:27 am

      These mini milk rolls look so cute and it looks an easy recipe to follow.

      Reply
      • Claire McEwen says

        June 05, 2016 at 7:44 pm

        Thank you Mayurl ๐Ÿ™‚

        Reply
    14. Nicole - Champagne and Chips says

      June 06, 2015 at 7:05 pm

      These look fantastic - so very professional, yet they sound quite easy.

      Reply
      • Claire McEwen says

        June 06, 2015 at 7:30 pm

        That is such a lovely thing to say ๐Ÿ™‚
        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 ๐Ÿ˜‰

        Reply
    15. Alexa fretz says

      May 17, 2015 at 8:35 pm

      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!

      Reply
      • Claire McEwen says

        May 17, 2015 at 8:51 pm

        I am sure the cream will make them extra rich and delicious ๐Ÿ™‚
        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.

        Reply
    16. Philana says

      May 16, 2015 at 11:02 am

      Ooh these look so lovely and soft! I'll have to try bake some soon I think, maybe for a bacon and egg roll!

      Reply
      • Claire McEwen says

        May 17, 2015 at 8:49 am

        Thank you Philana, They would be great for breakfast as the dough sits happily in the fridge overnight!
        ๐Ÿ™‚

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More โ†’

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    โ†‘ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright ยฉ 2020 Sprinkles and Sprouts

    Copyright © 2023 ยท Cravings Pro Theme on Genesis Framework ยท WordPress ยท Log in