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A close-up photo of Switzerland's top chef Silvano Braga's freshly baked Fluffy Milk Rolls on a rustic wooden table, showcasing their golden-brown crust and soft texture.

Fluffy Milk Rolls

Experience the delight of homemade Fluffy Milk Rolls, a recipe that promises soft, pillowy goodness. Perfect for breakfast or a sweet snack. Introducing our all favourite Tangzhong.

Total Time
2 hours
Difficulty
Medium
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Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For The Tangzhong:
    25g wheat flour, Type 550
    100g water

    Dough:
    125g whole milk
    7g dry yeast or 21g fresh yeast
    350g wheat flour, Type 550
    50g sugar
    1 tsp vanilla sugar
    1 tsp salt
    1 large egg
    30g softened butter

    Additionally:
    Some sunflower oil for greasing the bowl
    1 egg whisked with 1 tbsp milk for brushing the rolls

Total Time

  • Preparation Time
    30 min
  • Cooking Time
    20 min

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Method
  1. 1. Prepare the Tangzhong:

    • In a bowl, combine 25g of wheat flour (Type 550) with 100g of water. Mix until smooth. Cover and let it rest for 30 minutes.

    2. Activate the Yeast:

    • Warm 125g of whole milk until lukewarm. Stir in 7g of dry yeast or 21g of fresh yeast. Allow it to sit for 5-10 minutes until foamy.

    3. Mix the Dough:

    • In a large mixing bowl, combine the pre-dough, activated yeast mixture, 350g of wheat flour (Type 550), 50g of sugar, 1 tsp of vanilla sugar, 1 tsp of salt, and 1 large egg. Mix until a dough forms.
    • Add 30g of softened butter and knead the dough until smooth and elastic, about 8-10 minutes by hand or 5-7 minutes with a stand mixer.

    4. First Rise:

    • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.

    5. Shape the Rolls:

    • Turn the risen dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into equal portions. For standard milk rolls, divide into 12 portions.
    • Take one portion of dough and gently shape it into a round ball by tucking the edges underneath, creating a smooth top surface. Cup your hand over the dough and move it in a circular motion on the work surface to tighten the ball.
    • Place the shaped dough balls seam-side down on the work surface. Let them rest for about 5-10 minutes. This helps relax the gluten and makes shaping easier.
    • After the brief rest, take each dough ball and gently flatten it into a rough rectangle or oval shape with your palm.
    • Starting from one end, roll the dough into a tight cylinder. Use your fingers to pinch and seal the seam as you roll. Apply gentle pressure to ensure the roll is tightly shaped.
    • Once rolled, pinch the ends and seam together to seal tightly. Place the shaped roll seam-side down on a parchment-lined baking sheet.

    6. Second Rise:

    • Cover the shaped rolls with a kitchen towel and let them rise again for about 30-45 minutes until they puff up.
    • Allow them to proof in a warm, draft-free area until they puff up and increase in size by about 50%.

    7. Preheat and Egg Wash:

    • Preheat your oven to 180°C (350°F).
    • In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush this egg wash gently over the risen rolls.

    8. Bake the Rolls:

    • Place the rolls in the preheated oven and bake for 15-20 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.

    9. Cooling and Enjoying:

    • Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature.
    Pro Tips
    • For a shiny crust, brush the rolls generously with egg wash before baking.
    • Ensure the dough rises in a warm, draft-free area to achieve a light and fluffy texture.
    • Store any leftover rolls in an airtight container once cooled. Reheat briefly before serving, if desired.

Notes

Instructions for Shaping the Perfect Milk Roll:

  1. Prepare Your Dough: Ensure your dough is properly kneaded and risen before shaping. Follow the recipe instructions up to the point where the dough is ready to be shaped.
  2. Divide the Dough: Turn the risen dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into equal portions. For standard milk rolls, divide into 12 portions.
  3. Preshape Each Portion: Take one portion of dough and gently shape it into a round ball by tucking the edges underneath, creating a smooth top surface. Cup your hand over the dough and move it in a circular motion on the work surface to tighten the ball.
  4. Bench Rest: Place the shaped dough balls seam-side down on the work surface. Let them rest for about 5-10 minutes. This helps relax the gluten and makes shaping easier.
  5. Shape the Rolls: After the brief rest, take each dough ball and gently flatten it into a rough rectangle or oval shape with your palm.
  6. Fold and Roll: Starting from one end, roll the dough into a tight cylinder. Use your fingers to pinch and seal the seam as you roll. Apply gentle pressure to ensure the roll is tightly shaped.
  7. Seal the Edges: Once rolled, pinch the ends and seam together to seal tightly. Place the shaped roll seam-side down on a parchment-lined baking sheet.
  8. Final Proofing: After shaping all rolls, cover them loosely with a clean kitchen towel or plastic wrap. Allow them to proof in a warm, draft-free area until they puff up and increase in size by about 50%.
  9. Egg Wash (Optional): Before baking, you can brush the rolls with an egg wash (1 egg beaten with a tablespoon of milk) for a shiny golden crust.
  10. Bake According to Recipe: Bake the rolls in a preheated oven according to the recipe instructions until they are beautifully golden brown and sound hollow when tapped on the bottom.

Mastering the art of shaping milk rolls takes practice. Aim for consistency in size and shape for even baking. Enjoy your freshly baked fluffy milk rolls warm or at room temperature!

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