Soft Milk Dinner Rolls
Tender golden dinner rolls made with milk, egg and butter.
Tender golden dinner rolls made with milk, egg and butter.
Written for 12 dinner rolls
Ingredients
- Strong white bread flour500 g
- Whole milk, lukewarm270 ml
- Egg, beaten50 g
- Caster sugar40 g
- Instant yeast8 g
- Salt9 g
- Butter, soft60 g
- Milk, for glazing20 ml
Method
Mix flour, the dough milk, egg, sugar and yeast until combined. Add salt and knead for 6 minutes, then work in soft butter gradually.
Knead a further 8 to 10 minutes until elastic and a small piece stretches thin without tearing. Cover and prove until doubled, approximately 60 to 90 minutes depending on room temperature.
Divide into rolls of approximately 78 g each, shape tight rounds and arrange in a buttered 23 x 33 cm tin. Cover and prove until puffy and touching, about 45 to 60 minutes.
Brush with the glazing milk and bake at 180°C conventional heat for 20 to 25 minutes until golden and approximately 93°C at the centre.
Cool on a rack for 20 minutes before pulling apart.
Chef’s notes
- A direct dough, distinct from Japanese shokupan. Keep the milk lukewarm, never hot.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Keep airtight at room temperature for up to 2 days or freeze for up to 1 month; refresh briefly in a warm oven.
Allergens and diet
Eggs. Milk. Wheat.
Last refined · October 2026