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Just, whatever you do, don’t spread 5 month out of date butter on them, because (as the Kindy teacher and I discovered today) they taste pretty funky then!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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Mini Milk Bread Rolls
- 600 g plain flour
- 3 tsp instant yeast
- 1 tsp salt
- 1 tbsp oil
- 1 tbsp honey
- 375 ml milk
- 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.