Jul 30 2026
Restaurants›Dough for Dough Cake & Bakery›Milk Bread Recipe

Milk Bread Recipe

Inspired by Dough for Dough Cake & Bakery
Time3h
Serves8

Make Milk Bread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Topping / Finish

Method

Dough

  1. 1

    Warm liquids

    Warm the milk and water together until they register 105–115°F (40–46°C) on an instant-read thermometer or feel lukewarm to the touch. Do not exceed 120°F (49°C) or the yeast can be damaged.

  2. 2

    Bloom yeast (optional for instant yeast)

    If you prefer, stir the sugar into the warm milk-water mixture and sprinkle the instant yeast on top. Let sit 5–7 minutes until foamy. (You can also combine dry yeast directly with flour if your instant yeast is fast-acting.)

  3. 3

    Combine dry ingredients

    In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together the flour, sugar, and salt.

  4. 4

    Add liquids and eggs

    Add the warm milk-water-yeast mixture and the two eggs to the flour mixture. Mix on low speed until the ingredients come together into a shaggy dough, about 1–2 minutes.

  5. 5

    Incorporate butter

    With the mixer running on low, add the softened butter in 1–2 tablespoon pieces, allowing each addition to be incorporated before adding more. Continue mixing until a smooth, slightly tacky, glossy dough forms, about 8–10 minutes on medium-low. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 12–15 minutes while gradually working in the butter.

  6. 6

    First rise

    Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shaping & Proofing

  1. 7

    Degas and divide

    Gently deflate the risen dough on a lightly floured surface. Divide the dough into 8 equal portions (for dinner rolls) or 3 equal portions (for a loaf). Weigh or estimate portions so they are uniform (for 8 rolls each portion will be roughly 90–100 g; for a loaf each portion will be about 380–420 g).

  2. 8

    Shape

    For rolls: shape each piece into a tight ball by cupping your hand over the dough and rolling it on the counter, tucking seams underneath. For loaf: roll each portion into a rectangle, then fold/roll each into a smooth log and place seam-side down into a greased 9x5-inch loaf pan side by side. For three-strand pull-apart: roll into equal ropes and braid, then place in pan.

  3. 9

    Second proof

    Arrange the shaped pieces in the prepared pan(s) with small gaps for expansion, cover loosely with plastic or a towel, and proof until puffy and nearly doubled, about 45–60 minutes. A fingertip gently pressed into the dough should slowly spring back, leaving a slight indentation.

Bake & Finish

  1. 10

    Preheat oven

    Preheat the oven to 350°F (175°C) about 15 minutes before baking so it's fully heated.

  2. 11

    Egg wash (optional)

    If you want a shiny, golden crust, whisk one egg with 1 tablespoon of water and gently brush the tops of the proofed dough. (This uses the optional egg wash ingredient.)

  3. 12

    Bake

    Place the pan on the middle rack and bake until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). Bake time: for a single 9x5 loaf about 30–35 minutes; for 8 dinner rolls about 18–22 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

  4. 13

    Brush with butter

    Remove the bread from the oven and immediately brush the tops with the melted butter to keep the crust soft and add flavor. If you did an egg wash, the butter will add shine and softness; if not, it will give a golden sheen.

  5. 14

    Cool

    Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further. For best texture, allow at least 30 minutes before slicing into a loaf; rolls can be enjoyed warm after a short rest.

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