Milk Rolls
These classic German milk rolls are crispy on the outside and wonderfully fluffy on the inside – perfect for a cozy breakfast or a sweet snack.
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Introduction
These classic German milk rolls are more than just a simple pastry; they are a piece of childhood and comfort. They evoke memories of Sunday family breakfasts and add a special touch to any coffee table. Their unparalleled texture—slightly crisp on the outside and wonderfully tender and fluffy on the inside—makes them a favorite for young and old. Although often considered typical German home cooking, these sweet rolls enjoy great popularity far beyond their borders. They are versatile, whether enjoyed plain, with butter and jam, or as a side to savory dishes. Preparing them is a labor of love that is rewarded with the aroma of freshly baked bread and heightened anticipation for the first bite.
Ingredients
- 400g all-purpose flour
- 200ml milk
- 60g sugar
- 60g butter
- 42g fresh yeast (1 cube)
- 1 egg (medium)
- 1/2 TL salt
- 1 EL milk for brushing
Instructions
- Warm the milk to lukewarm (approx. 37°C) and dissolve the fresh yeast and one teaspoon of sugar in it. Let the mixture rest for about 10 minutes until it becomes frothy.
- In a large bowl, mix the flour, the remaining sugar, and salt. Add the melted butter, egg, and the yeast-milk mixture and knead everything into a smooth dough. This may take 8-10 minutes.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 60 minutes until its volume has doubled.
- After rising, carefully transfer the dough to a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper.
- Cover the shaped milk rolls again and let them rise for another 20 minutes.
- Preheat the oven to 180°C (350°F) top/bottom heat. Brush the rolls with a little milk before baking.
- Bake the milk rolls in the preheated oven for 15-20 minutes until golden brown and cooked through. Let them cool on a wire rack.
Nutrition
Tips & Variations
- Yeast substitute: Instead of fresh yeast, you can use active dry yeast. Use about one-third of the amount.
- For more flavor: A pinch of ground vanilla or lemon zest in the dough adds an aromatic note.
- Overnight proofing: For breakfast in the morning, you can let the dough rise overnight in the refrigerator.
- Avoid baking mistakes: Ensure milk and butter are not too hot to prevent killing the yeast.
- Serving suggestion: Milk rolls taste excellent with homemade jam or a cup of coffee.
Frequently Asked Questions
- Can I freeze milk rolls?
- Yes, you can easily freeze baked and cooled milk rolls. Thaw them at room temperature and warm them briefly in the oven.
- Why didn't my milk rolls turn out fluffy?
- Often, it's due to yeast activity. Make sure the milk isn't too hot and the yeast has had enough time to rise.
- Which flour type is best for milk rolls?
- For classic milk rolls, all-purpose flour (Type 405 in Germany) is best, as it yields a fine crumb and tender texture.
- Can I also prepare milk rolls savory?
- Generally yes, reduce the sugar and add herbs or cheese. However, they are better suited for sweet variations.