Ingredients for Milk Rolls
- Unbleached White Flour
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon salt
- Fast Rising Active Dry Yeast
- 1 1/4 cups lukewarm milk (105-115°F)
- Corn Oil
- 1 large egg, beaten with 1 tbsp water
- Poppy Seed
- as needed, for sprinkling
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How to Make Milk Rolls
- In a large bowl, whisk together 4 cups all-purpose flour, 1 tsp salt, and 2 1/4 tsp active dry yeast.
- Cut in 1/2 cup (1 stick) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients. Pour in 1 1/4 cups lukewarm milk (105-115°F).
- Using a wooden spoon, mix until a soft dough forms. The dough will be slightly sticky.
- Lightly oil a large bowl.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- Shape the dough into a ball, place it in the oiled bowl, cover with oiled plastic wrap, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
- Gently punch down the risen dough on a lightly floured surface.
- Knead for 2-3 minutes to remove air bubbles.
- Divide the dough into 18 equal pieces. Roll each piece into a smooth ball, tucking the edges underneath to create a tight ball.
- Lightly grease 2-3 baking sheets.
- Arrange the rolls on the prepared baking sheets, leaving enough space between them for expansion. Loosely cover with oiled plastic wrap and let rise in a warm place for 15-20 minutes, until almost doubled.
- Preheat oven to 450°F (232°C).
- In a small bowl, whisk 1 large egg with 1 tablespoon of water. Brush the risen rolls with the egg wash.
- Sprinkle generously with poppy seeds and sesame seeds.
- Bake for 15-18 minutes, or until golden brown and the bottoms sound hollow when tapped.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
11g
Carbs
11g
