Milk Rolls
Germans have a wonderful obsession with bread. Bakeries abound with breads of all shapes and sizes. Both breakfast and dinner are centered around bread. And because there’s nothing like waking up to a fresh roll, I find myself making these milk rolls (or Milchbrotchen) quite frequently.
Tips and Tricks
What kind of milk?
This recipe calls for almond milk, but you can absolutely go for another kind! Just know that the kind of milk you use could potentially change the flavor of your milk rolls slightly (especially if you go with coconut milk).
Why do I have to steam twice?
When I first read the original recipe for these rolls, I thought steaming the buns twice was overkill. But leave it to Germans to be precise: when I followed the instructions, the rolls turned out much better. They were lighter, perfectly risen, and even better tasting than before. Trust me: this isn’t a step you want to skip!
Can I add anything else to these?
You certainly can! Though these are perfectly delicious on their own, feel free to add other flavors, seeds, or fruits to your dough. Know that the denser the dough, the harder it will be for it to rise effectively. When in doubt, add less ingredients.
Ingredients:
4 cups bread flour
2 1/2 tsp active dry yeast
2 tsp sugar
2 tsp kosher salt
1/4 cup plant-based butter, softened
1 1/2 cups almond milk (or another kind of your choosing)
Directions:
In a large bowl, or the bowl of a standing mixer, add all of your ingredients, starting with the flour. Mix on low to medium-low speed with the standing mixer, using the dough hook, until the dough comes together. If doing by hand, mix with your hands or a wooden spoon. If the dough is too dry, add just a tablespoon more of milk at a time until you get the right consistency.
Once the dough is cohesive, knead by hand until the dough is completely smooth. Use some olive oil to coat a large bowl, then place the dough inside. Cover with plastic wrap or a damp tea towel and let rise for about an hour in a warm place. (In the winter, I put mine in the oven). The dough won’t exactly double in size, but it should rise slightly and look puffier.
Take the dough out of the bowl. Divide the dough into 12 - 14 pieces (depending on the size you want for your rolls), rolling between your hands to make them smooth. Place on a greased, or parchment-paper lined baking sheet. Place the buns in the oven along with an empty pan.
Boil some water on the stove. Once it’s come to a boil, quickly pour the water into the empty pan (at least 2 cups’ worth) and shut the oven to let the rolls steam. Leave in the oven for 30 - 40 minutes. You’ll notice that the rolls are slightly puffier, but haven’t necessarily doubled in size.
Repeat this step, waiting another 30 - 40 minutes before taking out of the oven.
Heat the oven to 450 degrees Fahrenheit. Once ready, place the rolls in the oven and bake for 12 - 15 minutes, or until the tops have just started to turn a light golden brown.
Take out of the oven and let cool. These rolls are delicious to eat warm, though you can always make a double batch and freeze some for later!
