Milk Bread


  • 2/1 cup plus 1 tbsp milk 3 cup heavy cream
  • 1 cup plus 1 tbsp milk
  • 1 large egg
  • 1/3 cup sugar
  • 4 cups all purpose flour
  • 1 tbsp active dry yeast
  • 1 and 1/2 tsp salt


  • 1 egg
  • 1 tbsp milk


  • 3 tsp sugar
  • 2 tsp water


  1. Combine milk and cream in a large microwaveable bowl and heat in the microwave for 30 seconds at a time until it reaches 115 F. In the bowl of a stand mixer, add the ingredients in the following order : cream and milk mixture, egg, sugar, flour, yeast and salt. Attach the dough hook and run the mixer, starting on low just to initially wet the dry ingredients.
  2. Turn speed to medium and run the mixer for 15 more minutes. Scrape the sides and bottom of the bowl occasionally. In about 7-10 minutes into the mixing, you will see the dough starting to gather into the center and attaching itself into the dough hook. If your dough looks like it is not coming together at this point, sprinkle a little amount of flour (about half a teaspoon at a time) into the bowl and continue mixing. You can add up to two tablespoon of flour and you should soon see the dough starting to gather in the center of the bowl. As you approach the 15 minutes mark, you should hear the dough slapping the sides of the bowl as it clings to the dough hook. This is a good sign that your dough is ready for proofing.
  3. Gather the dough into a ball, sprinkle a little bit of flour into a bowl and place the ball of dough inside it. Cover the bowl with kitchen towel and set it on a warm place for one hour to one hour and a half, until size of the dough is doubled. Meanwhile, Grease two 9 inch round cake pans. After the dough has risen, return it into the mixer with the dough hook and mix on medium for 5 more minutes.
  4. Divide the dough into 16 equal portions. I usually cut the dough in half, then cut each portions in half again, and so on until I yield 16 equal pieces. Roll each portion into a log of about 8-10 inches in size, then twist each log into a coil. Tuck the ends underneath. Place each assembled dough inside the round pans, giving about an inch of space between each roll. Each cake pan should have 8 rolls each. Cover the roll loosely with plastic wrap and let rise again until double in size, about an hour or so.
  5. Preheat oven to 350 F. Make the egg wash by lightly beating one egg with 1 tablespoon of milk. Brush the surface of the rolls with the egg wash without letting the fluid drip to the sides. Bake in a 350 F oven for 23-25 minutes or until rolls are deeply golden on top. A thermometer should read 200 F. Once it reaches that mark, the bread is done. Do not over bake. You can add glaze on top of the bread if you desire. Mix three teaspoons of sugar with two teaspoons hot water, stir it until the sugar is dissolved and brush over the bread.

Base Recipe adapted from this SITE

Milk Bread
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