Mini Milk Bread Rolls

These Mini Milk Bread Rolls are soft, fluffy, and slightly sweet! Perfect for any meal or as mini sandwiches.

Prep Time15

Cook Time20

Total Time35

Servings: 12 servings

In a large mixing bowl, combine the plain flour, instant yeast, and salt. Mix well to ensure that the yeast and salt are evenly distributed. Create a well in the center and add the oil, honey, and warm milk. Mix until the dough starts to come together.
Transfer the dough onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. If it feels sticky, add a little extra flour as needed.
Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough to release the air. Divide it into equal portions, about 50g each. Shape each piece into a ball by tucking the edges into the center and rolling it on the work surface.
Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving a bit of space between each. Cover with the kitchen towel again and let them rise for another 30-45 minutes, or until puffy.
Preheat your oven to 190°C (375°F). Once the rolls have risen, bake them for 15-20 minutes, or until they are golden brown.
Remove the rolls from the oven and let them cool on a wire rack. Serve warm or at room temperature.

For a whole grain option, substitute half of the plain flour with whole wheat flour for added fiber.
Use almond milk or oat milk instead of regular milk for a dairy-free version.
Replace honey with agave syrup or maple syrup for a vegan alternative.