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Salted Honey Milk Bread Rolls
Salted Honey Milk Bread Rolls
Salted Honey Milk Bread Rolls cover
From the Cook
From the Cook
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Salted Honey Milk Bread Rolls

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a small saucepan, combine the water, milk, and flour.
2
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Heat over low-medium heat, mixing frequently with a rubber spatula for about 5 minutes or until it thickens.
3
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Remove from heat and set aside to cool.
4
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In a glass measuring cup, combine the warm milk, sugar, and yeast. Allow to sit 2-3 minutes until foamy to ensure the yeast activates properly.
5
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Once foamy, whisk in the egg until well combined.
6
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In the bowl of a stand mixer fitted with a hook attachment, combine the flours, milk powder, salt, tangzhong starter, and milk mixture.
7
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Mix on medium speed until a ball forms around the hook, then add the softened butter.
8
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Mix on medium-high speed for about 8 minutes until smooth and passes the windowpane test.
9
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Transfer the dough to a greased bowl, cover, and place in the fridge to proof overnight. Alternatively, the dough can proof for about 1 hour in a warm environment.
10
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Once proofed, divide the dough into 12 parts, about 40g each.*
11
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After they have been divided, shape the rolls. Flatten each dough piece into a disk, then fold the edges over into its center, forming a smooth surfaced ball. On a non-floured surface, roll the ball (seam side down) with a cupped hand until smooth. Set aside to rest and repeat with the remaining rolls.
12
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Once all of the rolls have been shaped, quickly roll them again with a cupped hand, then place in a 12"x8" oval dish or 9" square pan spaced about 1" apart.
13
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Cover the rolls and allow to proof for about 1 hour in a warm environment until doubled in size.
14
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Meanwhile, preheat the oven to 350 degrees F.
15
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Brush the proofed rolls with an egg wash and bake for about 20 minutes until golden and internal temp is 190 degrees F.
16
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While the rolls are baking, make the honey butter.
17
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In a small saucepan, combine the butter and honey, and place over low-medium heat.
18
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Stir frequently until fully melted, then pour into a bowl.
19
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Once the rolls come out of the oven, immediately brush each of them liberally with the honey butter.
20
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Sprinkle some flaky sea salt on each, and enjoy!

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Tips & Tricks (5)

  • Bloom Your Yeast Properly 🌡️
    Activate instant yeast in warm milk (110°F) for 5 minutes before mixing to ensure vigorous fermentation and light, fluffy rolls with optimal rise and texture.
  • Use the Window Pane Test 🪟
    Stretch a small piece of dough until translucent without tearing to confirm proper gluten development—this ensures your rolls will be tender, not dense or tough.
  • Toast Your Milk Powder First 🥛
    Lightly toast the dry milk powder in a dry pan for 1-2 minutes before mixing to deepen its flavor and enhance the rich, golden crust of your rolls.
  • Apply Egg Wash Twice ✨
    Brush egg wash before the final proof, then again 5 minutes before baking for a stunning, glossy golden finish that adds professional appeal.
  • Strategic Flaky Salt Application 🧂
    Sprinkle flaky sea salt immediately after removing rolls from the oven while the honey butter is still warm, allowing it to adhere perfectly and contrast the sweetness.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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