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Sunday Bread Rolls aka. Milk Bread Rolls

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 14
  • Total Time: 150
  • Yield: 12 1x


Easy and delicious bread rolls for your weekend breakfast or brunch.


  • 6.75 fl.oz. (200ml) milk
  • 1.5 oz. (42g) fresh yeast
  • 18 oz. (500g) all-purpose flour
  • 2 tbsp. sugar
  • pinch of salt
  • 2 medium eggs, at room temperature
  • 3.5 oz. (100g) Brunch Buttrig-Frisch
  • 1 medium egg yolk
  • some milk


  1. Warm the milk until lukewarm. Add the fresh yeast and mix until dissolved. Add the flour, sugar, and salt to a large bowl and mix. Make a depression in the center of the flour in the bowl and pour the yeast milk into that depression. Cover the milk with some flour from the sides and let sit in a warm place for about 15 minutes.
  2. When the yeast has bubbled enough add the eggs and fat and knead for about 10 minutes to get a nice smooth dough. Cover the bowl and let the dough rise for about 1 hour in a warm place until the size has almost doubled.
  3. Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead once more shortly to get some of the air out. Cut into 12 equal pieces and shape into balls. Place with some space in between on the baking sheet, cover again with a kitchen towel and let rise for another 30 minutes.
  4. Preheat the oven to 390°F (200°C). Mix the egg yolk with some milk and brush the risen dough balls with it. Bake for 10-14 minutes until golden brown. Take out of the oven and let cool down on a wire rack.


  • Enjoy baking!