Easy and Spongy Milk Bread

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This milk bread is a classic soft roll with a tender crumb and golden crust, ideal for breakfast, tea-time, or sandwich making. It’s lightly sweet, buttery, and incredibly fluffy—like biting into a cloud. The dough is easy to work with, rises beautifully, and bakes into bakery-style rolls that stay soft for days. Whether served warm with butter or toasted with jam, this bread is a comforting staple that’s simple enough for beginners and satisfying for seasoned bakers.

INGREDIENTS:

For the Dough:

  • 3½ cups all-purpose flour
  • 1 cup warm milk (about 110°F / 43°C)
  • 2¼ tsp instant or active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • 1 large egg (room temperature)
  • ¼ cup unsalted butter (softened)
  • 1 tsp salt

For Brushing:

  • 1 egg yolk + 1 tbsp milk (egg wash)

INSTRUCTION:

Step 1: Activate the Yeast

  • In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.

Step 2: Make the Dough

  • In a large mixing bowl, combine flour and salt.
  • Add the foamy yeast mixture, egg, and softened butter.
  • Mix until a shaggy dough forms, then knead by hand or with a mixer for 10–12 minutes until smooth and elastic.

Step 3: First Rise

  • Place the dough in a lightly greased bowl. Cover with a damp cloth or plastic wrap.
  • Let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 4: Shape the Rolls

  • Punch down the dough and divide into 8–10 equal pieces.
  • Shape each piece into a smooth ball or roll.
  • Place them in a greased baking pan, spaced slightly apart.

Step 5: Second Rise

  • Cover the pan and let the rolls rise again for 30–45 minutes, until puffy and touching.

Step 6: Bake

  • Preheat oven to 350°F (175°C).
  • Brush the tops with egg wash for a shiny finish.
  • Bake for 20–25 minutes, until golden brown and hollow-sounding when tapped.

Step 7: Cool and Serve

  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
  • Serve warm or store once fully cooled.

SERVINGS:

Yields 8–10 rolls, depending on size. Each roll is soft, rich, and perfect for slicing or enjoying whole.

NOTE:

  • Milk Temperature: Ensure milk is warm, not hot, to activate yeast without killing it.
  • Butter Softness: Softened butter blends better into the dough, improving texture.
  • Kneading Tip: Dough should be smooth and slightly tacky—not sticky. Add flour sparingly if needed.
  • Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze and reheat.
  • Flavor Variations: Add a pinch of cardamom or cinnamon for a spiced version. For savory rolls, mix in herbs or cheese.
  • Tangzhong Option: For extra fluffiness, replace ¼ cup flour and ¼ cup milk with a cooked paste (tangzhong) made by heating them together until thick, then cooling before adding to the dough.
  • Serving Ideas: Enjoy with butter and jam, use for sliders, or toast lightly for breakfast.
  • Texture Tip: For ultra-spongy bread, avoid overbaking. Check at 20 minutes and bake until just golden.
  • Egg-Free Option: Replace egg with 3 tbsp yogurt or 1 tbsp flaxseed meal mixed with 3 tbsp water.
  • Pan Choice: Use a loaf pan for sandwich-style bread or a round pan for pull-apart rolls.

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