Food Friday – Sweet German Milk Rolls

With the holidays coming up, everyone needs a good roll recipe to hang their hat on, and this one from is sure to be a winner!


Starter Dough

  • 500 g wheat flour, all purpose, unbleached
  • 1 cube fresh yeast (42g or 0.6oz) or 1 package dry yeast*
  • 500 ml whole milk (not low fat)

*YEAST INFO: If you can only find dried yeast use this as a guide for 500g flour: 15g fresh = 1 tablespoon dried = 7g fast-action.


  • 500 g flour, all purpose, unbleached
  • 150 g sugar
  • 50 g butter
  • 1 tsp salt
  • some milk

Baking Instructions Sweet German Milk Rolls

  1. Dissolve yeast in milk, add to flour, make a so called “Vorteig” which is a pre-dough or starter: Mix all ingredients very well.
  2. Let rise at a warm place, covered with a clean kitchen cloth, until dough has doubled (up to 1 hour).
  3. Now add all dough ingredients and knead with kneading hooks until you get a smooth dough. You also can knead with your hands which should be sprinkled with flour.
  4. Let dough raise again for another 30 min.
  5. Sprinkle flour on a baking board or a clean and smooth surface.
  6. Knead dough with hands very well.
  7. Now form rolls (each should weigh about 80g).
  8. Place the rolls on a baking tray layered with parchment paper.
  9. Brush milk on top of each roll.
  10. Pre-heat oven to 390 F.
  11. Before you would bake the rolls, with a knife make a small cut in the middle. Brush again with milk.
  12. Bake the rolls for about 15 min.

Attention: They brown fast! Move the grid to a lower level if they are already brown before the end of the baking time.

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