Small, soft oval rolls made from a lightly sweet milk and butter yeast dough, glazed with egg and snipped along the top so they bake with a row of little peaks. Mild and tender, they are eaten for breakfast with butter and jam or chocolate spread. Makes 12 rolls in about 2 hr 33 min.
Prep25 min
Cook18 min
Cooling10 min
Total
2 hr 33 min
Yield
12 rolls
Ingredients
Adjust yield
rolls
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
4 cups (500 g)all-purpose flour
¼ oz (7 g)instant yeast
¼ cup (50 g)granulated sugar
1 ¼ tsp (8 g)fine salt
1 ¼ cups (290 ml)whole milk, lukewarm, for the dough
Whisk the all-purpose flour, instant yeast, granulated sugar and fine salt in a large bowl. Add the lukewarm 290 ml whole milk and knead 3 minutes.
Knead in the softened unsalted butter a little at a time until the dough is smooth, soft and elastic, 6 to 8 minutes more. Cover and let rise until doubled, about 60 minutes.
Divide the dough into 12 equal pieces (about 75 g each). Roll each into a tight ball, then roll it under your palm into a short oval about 4 inches (10 cm) long. Set the rolls 2 inches (5 cm) apart on the lined baking sheet.
Cover and let rise until puffy, about 40 minutes. Meanwhile, heat the oven to 375°F (190°C).
Beat the egg yolk with the 15 ml whole milk and brush it over the rolls. Using kitchen scissors held almost flat, make 4 to 5 shallow snips along the top of each roll.
Bake until shiny and golden brown and the bottoms sound hollow when tapped, 15 to 18 minutes. Cool on a rack at least 10 minutes.
Tips
Keep the snips shallow; deep cuts open too far and the rolls lose their round shape.
For extra-soft sides, bake the rolls almost touching so they pull apart after baking.
Brush the hot rolls with a little melted butter if you want a softer crust.
Good with butter and strawberry jam with hot cocoa.
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How long does it take to make milchbrötchen (german milk rolls)?
Plan on 25 minutes of prep and 18 minutes of cooking, plus 1 hour 50 minutes to rise and rest. The recipe makes 12 rolls.
How should I store milchbrötchen (german milk rolls)?
Keep in a bag at room temperature up to 2 days, or freeze up to 1 month and refresh in a 350°F (175°C) oven for 5 minutes.
Can I make milchbrötchen (german milk rolls) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Serve it with butter and strawberry jam with hot cocoa.
Variations
Pearl-sugar rolls: sprinkle 2 tbsp (25 g) pearl sugar over the egg-washed rolls before baking; bake time unchanged.
Chocolate chip rolls (Schokobrötchen): knead 2/3 cup (100 g) chocolate chips into the dough after the butter; bake time unchanged.
Bite-size pieces: shape 24 small ovals of about 37 g and bake 11 to 13 minutes.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
232Calories / serving
6.5gFat
37.4gCarbs
5.5gProtein
5.6gSugar
Whole recipe (12 servings):
~2784 cal ·
78g fat ·
449g carbs ·
66g protein ·
67g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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