Milk Buns
French milk rolls — soft and tender, versatile enough to shape into braided loaves or little figures and more.
Ingredients
flour
250 g
salted butter (cut into small cubes after softening)
60 g
caster sugar
30 g
eggs
1 whole egg + 1 yolk
milk (divided)
50 ml + 50 ml
dry yeast
10 g
salt
5 g
Instructions
1
Dissolve the yeast
Dissolve the yeast in 50 ml of warm milk.
2
Make the dough
Place the flour, sugar, salt, milk with yeast, and whole egg into a mixer and combine. Pour in the remaining milk and knead for a few minutes until the dough has an even texture. Add the butter cubes and continue kneading, then shape the dough into a round ball, cover with a cloth, and leave in a warm spot. Let it rest for about 45 minutes; the dough will gradually rise.
3
Shape and proof again
Shape the dough into small elongated rolls and place on a baking sheet lined with parchment paper. Cover with a cloth and leave in a warm spot for a second rise of 1 hour; the dough will rise again.
4
Bake
Preheat the oven to 210°C. Brush with beaten egg yolk and place in the oven. Lower the temperature to 180°C and bake for about 12 minutes. Watch carefully: the surface of the bread should turn a beautiful golden color.
