The+ Milk Roll Recipe

Warm the milk and butter: In a small saucepan over low heat, warm 1 cup whole milk with 3 tbs unsalted butter just until butter melts and the milk is warm (not hot), about 105–115°F (40–46°C). Remove from heat and let cool a minute.

Bloom the yeast: In a small bowl combine 1/4 cup warm water (about 110°F) with 2 tsp active dry yeast and 1 tsp of the 3 tbs sugar. Stir and let sit 5–7 minutes until foamy.

Combine wet ingredients: In the bowl of a stand mixer (or large mixing bowl), whisk 1 large egg and the remaining sugar (about 2 tbs). Add the warmed milk-butter mixture (should be warm, not hot) and the foamy yeast.

Add dry ingredients: With the mixer on low, add 3.25 cups bread flour and 1 tsp fine sea salt a little at a time until incorporated. Knead with the dough hook on medium-low for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is very sticky, add up to 2 tbs more flour; if too dry, add 1–2 tbs warm milk.

First rise: Lightly oil a bowl, shape the dough into a ball, place it seam-side down in the bowl, cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 1 to 1.25 hours.

Deflate and shape: Gently deflate the dough on a lightly floured surface. Roll or stretch into a rectangle roughly 12 x 8 inches, aiming for even thickness about 1/4–1/3 inch.

Make the milk custard base: In a medium saucepan, whisk together 1 cup whole milk, 1/2 cup granulated sugar and 2 tbs cornstarch until smooth and no lumps remain. Whisk in 1 egg yolk and 1/4 tsp salt.

Cook until thick: Place the saucepan over medium heat, stirring constantly with a spatula or whisk. The mixture will warm, begin to thicken around the edges, then come together into a pudding-like custard in 4–6 minutes. Continue stirring for 1 minute after it thickens to ensure the cornstarch is cooked.

Finish filling and cool: Remove from heat and whisk in 2 tbs softened unsalted butter and 1 tsp vanilla extract until smooth. Transfer to a shallow bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cool but still spreadable, about 20–30 minutes.

Spread on dough: Once the dough is rolled into a 12 x 8 inch rectangle, spread the cooled milk filling evenly over the dough, leaving a 1/2-inch border at one long edge to seal.

Roll the log: Starting from the long edge opposite the 1/2-inch border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under to create a neat roll.

Second rise: Place the roll seam-side down on a parchment-lined baking sheet, or into a lightly greased 9 x 5-inch loaf pan for a classic loaf shape. Cover loosely with plastic wrap or a towel and let rise until puffy, about 35–45 minutes (it should noticeably rise but not double).

Preheat oven: While the roll is finishing its second rise, preheat the oven to 350°F (175°C).

Egg wash

Whisk 1 large egg with 1 tsp milk to make an egg wash. Gently brush the risen roll evenly, avoiding deflating it.

Bake: Bake in the preheated oven for 25–30 minutes if on a sheet, or 30–35 minutes in a loaf pan, until the top is deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Cool: Remove from oven and cool on a rack for 15 minutes if in a pan (or 20–30 minutes if on a sheet) before slicing. If you used powdered sugar, dust lightly once the roll is warm but not hot.