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5 from 5 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 | Sprinkles and Sprouts
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  • 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.


This recipe makes approximately 36 mini rolls, I always try to get 36 so I can create a 6x6 square on my baking sheet :oops: 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.


Calories: 73kcal | Carbohydrates: 13g | Protein: 2g | Sugar: 1g | Vitamin A: 15IU | Calcium: 14mg | Iron: 0.8mg
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