MILK BUN · MEDIUM
Soft Sourdough Milk Rolls
Fluffy, pull-apart dinner rolls for the family table.
30 min
Prep
14h
Rest
20 min
Bake
12 rolls
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Knead and bulk ferment. ⏱ 5 hours
2
Shape into balls. ⏱ 30 min
3
Cold proof overnight. ⏱ 10 hours
4
Egg-wash and bake. ⏱ 20 min
Step-by-step baking
1
Knead Knead until smooth. Ferment 4–5 h at 26°C until doubled. ⏱ 5 hours
2
Shape Divide into 12 (~75g). Shape into smooth tight balls in a tin. ⏱ 30 minutes
3
Proof Refrigerate overnight; bring to room temperature before baking. ⏱ 10 hours
4
Bake Egg-wash and bake at 185°C for 18–20 min to 90°C internal. ⏱ 20 minutes
Tips
⚖️ Same Size
Equal weights give rolls that proof and bake at identical rates. [7]
☁️ Soft Crust
Cover with a damp cloth immediately after baking for a softer crust. [7]