The+ Milk Roll Recipe
Make The+ Milk Roll 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
Filling (optional sweet or savory variations)
Egg Wash & Finish
Method
Dough
- 1
Bloom the yeast
In a small bowl combine the warm water (105–115°F) and 1 tsp of the granulated sugar. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy and fragrant.
- 2
Warm the milk and combine wet ingredients
Warm the whole milk gently until lukewarm (about 95–105°F). In a large mixing bowl or bowl of a stand mixer, combine the warmed milk, remaining granulated sugar, melted butter (cooled slightly), and the whole egg. Whisk to combine.
- 3
Add yeast and dry ingredients
When the yeast is foamy, stir it into the wet mixture. Add 2 cups of the flour and the salt; mix with a dough hook or wooden spoon until combined. Add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms (approximately 3 cups total).
- 4
Knead the dough
Knead on low speed with a dough hook for 6–8 minutes, or by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic, and slightly springy to the touch. The dough should be tacky but not sticky; add up to 1–2 tablespoons extra flour only if necessary.
- 5
Shaping & Filling
- 6
Prepare work surface
Turn the risen dough onto a lightly floured surface and gently deflate it with your hands. Pat or roll the dough into a rectangle about 12 x 9 inches (30 x 23 cm) and about 1/4–1/2 inch thick.
- 7
Add filling
Choose sweet or savory filling: For sweet, spread the softened butter evenly over the rectangle, then sprinkle the brown sugar and cinnamon and press lightly to adhere. For savory, spread the butter, sprinkle grated parmesan and chopped herbs, and season lightly with sea salt flakes.
- 8
Roll into a loaf
Starting from the longer side, roll the dough tightly into a log, sealing the seam by pinching the dough together. Tuck the ends under to create a neat loaf. Place the loaf seam-side down into a greased 8½ x 4½-inch (or similar) loaf pan. If you prefer individual rolls, cut the log into 8 equal pieces and place them cut-side up in a greased 9-inch round pan or square pan.
- 9
Bake & Finish
- 10
Preheat oven
Preheat the oven to 350°F (175°C) about 15 minutes before baking so it reaches temperature during the second rise.
- 11
- 12
Bake
Bake in the preheated oven for 25–30 minutes for a single loaf (20–25 minutes for individual rolls) until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.
- 13