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Milk rolls are soft, slightly sweet and perfect for breakfast or coffee time. Donkey milk powder gives the dough a delicate milky flavor. The powder is simply mixed with the flour.
12 piecesMilk rolls
approx. 1.5 hoursTotal rising time
30 gDonkey milk powder
Ingredients
- 500 g wheat flour (type 550)
- 30 g donkey milk powder
- 7 g dry yeast
- 50 g sugar
- 1 tsp salt
- 1 egg
- 60 g soft butter
- approx. 260 ml lukewarm water
- 1 egg yolk and 1 tbsp water for brushing
Preparation
- Mix the dry ingredients: Combine the flour, donkey milk powder, yeast, sugar and salt in a bowl.
- Knead: Add the egg, butter and water and knead for about 10 minutes until you have a smooth, elastic dough.
- Let rise: Cover and leave in a warm place for about 1 hour until it has visibly increased in volume.
- Shape: Divide the dough into 12 equal pieces, shape them into balls and place them on a baking tray lined with parchment paper.
- Let rise again: Cover and leave to rest for 30 minutes. Preheat the oven to 190 °C (fan oven).
- Bake: Brush with beaten egg yolk and bake for 15–18 minutes until golden brown.
Variations
- Raisin rolls: Work in 100 g of raisins at the end of kneading.
- With sanding sugar: Sprinkle with sanding sugar before baking.
- Pull-apart bread: Place the dough balls close together in a tin and bake as one.
Tips
- Mix the powder thoroughly with the flour before kneading to prevent lumps. Find out more in the post Cooking and baking with donkey milk powder.
- Once cooled, the rolls can be frozen and quickly reheated.
Frequently Asked Questions
Can I use fresh donkey milk instead of water and powder?
Yes. Replace the water and powder with about 280 ml of lukewarm donkey milk. Only warm it gently to hand temperature.
How do I keep the rolls soft?
Do not bake them for too long and cover them with a cloth while they cool.
Note: Contains milk, gluten and egg.
