Mini Milk Bread Rolls

Mini Milk Bread Rolls

(for 36 Mini Rolls)

Amount Ingredient
600g Flour
3 teaspoon Instant Yeast
1 teaspoon salt
1 tablespoon Oil
1 tablespoon Honey
375ml Milk


  • Place the flour, yeast and salt into a large mixing bowl or stand mixer bowl.

  • Measure out the oil and then use the same spoon to measure out the honey. This should ensure it glides easily off the spoon.

  • Pour the milk into the batch and then turn the mixer onto low.

  • Once the mixture has come together into a rough dough turn the speed to medium and knead for 10 minutes until it is silky and smooth.

  • If you are working by hand, pour the milk in and use a fork to mix until you have a rough dough. Transfer to a board and knead for 10-15 minutes until the dough is smooth and silky.

  • Place the dough into a large bowl and cover with clingfilm. Leave to prove in a warm place for an hour, or place in the fridge to prove slowly over night.

  • Pre-heat the oven to 220ºC/200ºC fan forced/Gas mark 7.

  • Punch the air out of your dough and give it a quick knead.

  • Pull of a small ball of dough, about the size of a walnut and pull it over your finger to create a smooth top. Pinch the bottoms in to create a ball shape.

  • Place the dough ball on a baking sheet lined with cooking paper. And repeat. I can usually get 36 mini rolls out of this mixture.

  • I like to place the rolls almost touching so that as they rise and bake you push together to form a pull apart layer. But if you want individual ones then make sure there is at least 2 centimetres between them.

  • Bake the rolls for 12-15 minutes until they are golden brown and sound hollow underneath when tapped.

  • Remove and allow to cool for 5 minutes before serving.