The+ Milk Roll Recipe

Activate yeast

In a small bowl, stir the warm water (0.25 cup) with 1 teaspoon sugar (from the measured sugar) and the instant dry yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, discard and try fresh yeast.

Warm milk and dissolve

Heat 1 cup whole milk until just warm (about 100–110°F / 38–43°C). In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine 3.5 cups flour, remaining sugar (adjusted if you used some for yeast), and salt. Pour warm milk over dry ingredients and add the activated yeast.

Mix and add fat

Add the softened butter (4 tbs) and the egg to the bowl. Mix on low speed for 2–3 minutes until a shaggy dough forms, then increase to medium and knead 6–8 minutes until dough is smooth, elastic, and slightly tacky. If dough is very sticky, add flour 1 tablespoon at a time; if too dry, add up to 1–2 tablespoons warm water.

First rise

Shape dough into a ball and place 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 place until doubled, about 1 to 1.25 hours.

While the dough is rising, whisk together 1/2 cup whole milk, 1/4 cup sweetened condensed milk, and 1 tsp vanilla extract until smooth. Chill briefly if necessary. This mixture will be brushed on the shaped rolls before the second rise and again after baking to create a soft, milky crumb and shiny exterior.

If making filled milk rolls: combine melted butter (3 tbs), brown sugar (1/2 cup), and cinnamon (1 tsp) in a small bowl. Mix until uniform and spreadable.

Roll out dough

Punch down risen dough and turn out onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Add filling (optional)

If using the filling, brush the dough lightly with a few tablespoons of the milk enrichment to moisten, then evenly spread the brown sugar–butter filling over the rectangle, leaving a 1/2-inch border on the long edge.

Form rolls

Starting from the long edge, tightly roll the dough into a log. Pinch seam to seal. Using a bench scraper or sharp knife, cut the log into 12 equal rolls (about 1 to 1 1/4 inches each). Place rolls cut-side up in a 9 x 13-inch baking pan or a similarly sized pan, leaving a little space between each.

Brush with milk soak

Brush each roll with a tablespoon or so of the milk soak mixture (reserve some for after baking). This will keep the interior moist and impart the milk flavor.

Second rise

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place until puffy and nearly doubled, about 35–45 minutes.

Preheat oven

Preheat oven to 350°F (175°C) while rolls are finishing their second rise.

Bake

Bake the pan of rolls in the preheated oven for 20–25 minutes, or until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–195°F (88–91°C). If the tops are browning too fast, tent loosely with foil for the last 5–8 minutes.

Brush with remaining milk soak

Remove rolls from oven and immediately brush generously with the reserved milk-soak mixture to soak into the tops and sides, creating a soft, milky sheen.

Glaze (optional)

If using glaze: whisk powdered sugar (1 cup) with 2 tablespoons whole milk and 1/2 teaspoon vanilla until smooth. Drizzle or spread over warm rolls. Serve warm or at room temperature.