Milchzwerge (fluffy milk rolls)

Today I brought you my milk dwarfs, they are wonderfully fluffy and juicy milk rolls. Overnight cooking in the refrigerator is particularly practical with this recipe. All you need to do in the morning is to put this delicious yeast biscuit in the oven and in around 30 minutes you have conjured up a delicious breakfast on the table ... ♥

Milchzwerge (fluffige Milchbrötchen)
For the recipe ...

... I have both yeast and refreshed leaveners Lievito Madre used. If you don't have a madre, you can bake the milk dwarfs with a total of 10 g of fresh yeast. However, I prefer a mix of both.

That Piece of flour cooker gives the milk dwarfs a particularly juicy and fluffy crumb. It also improves the freshness. By the way, it can also be prepared 1-2 days in advance and stored in the refrigerator.

Milchzwerge (fluffige Milchbrötchen)
milk roll

A lot of readers have asked for a recipe for milk rolls in the last few weeks and months. That's why many have that Recipe for my soft & juicy milk bread repurposed for these purposes. That's why I have now developed these milk dwarfs. As already mentioned above, the is particularly practical Piece cooked overnight in the refrigerator. So you can serve the milk rolls to your loved ones for breakfast in a relaxed manner, because it is not one acclimatization necessary and the whole bakes just 30 minutes. It really doesn't get any more comfortable in the morning!

We also just love these milk rolls in the afternoon at coffee time instead of cake. My juicy chocolate rolls Our kids also particularly like these are sweet rolls made from yeast dough with chocolate chips. You can also find more here, by the way Recipes for sweet pastries made from yeast dough. If Hefezopf, juicy nut braid, Curd mares or crumble cacke as cute snails, there is something for every taste and every occasion.

Milchzwerge (fluffige Milchbrötchen)
My conclusion

These super juicy and fluffy milk rolls not only taste delicious, they also stay soft and juicy. So they taste really good even after the baking day. Of course, you can also leave out the granulated sugar, then they will be less sweet. They taste so good straight to me that I don't need a topping at all, just add a good cappuccino and I'm happy. Now it's your turn, I wish you a lot of fun while baking ... ♥

Krume von weichen  fluffigen Milchbrötchen

Print

Milchzwerge (fluffy milk rolls)

  • Prep Time:
    40 minutes
  • Cook Time:
    15 hours 20 minutes
  • Total Time:
    16 hours
  • Yield:
    20 small milk rolls (or 12 normal-sized milk rolls)
  • Category:
    Breakfast, bread, breakfast, yeast pastries, snack
  • Cuisine:
    German, French, German, Japanese
 piece

Ingredients

Pre-dough

  • 100 g french Wheat flour T55 or wheat flour type 550
  • 100 g Milk 3,5% fat (cold)
  • 5 g fresh yeast

Piece of flour cooker

  • 100 g Milk 3,5% fat
  • 20 g Wheat flour type 550 ()

Lievito Madre

  • 30 g Lievito Madre
  • 30 g Wheat flour type 550
  • 20 g Milk 3,5% fat (35 ° C) (or water (35 ° C))

Main dough

  • Pre-dough
  • Piece of flour cooker
  • 80 g refreshed Lievito Madre (OR alternatively 5 g fresh yeast + 50 g Flour + 25 g Milk)
  • 250 g french Wheat flour T55 or wheat flour type 550 ()
  • 80100 g milk 3,5% fat (cold)
  • 30 g sugar
  • 30 g honey
  • 2 egg yolk
  • 1 Teaspoon vanilla extract homemade (or bought or or 1 prize ground vanilla)
  • 60 g Butter (cool but not hard)
  • 5 g salt

Ice pranks

  • 1 egg yolk
  • 2 Tbsp cream (or milk)
  • 1 pinch of salt
  • 1 pinch of sugar

additionally (optional)

  • Granulated sugar ()

Instructions

Pre-dough

  1. Briefly mix the ingredients for the pre-dough together.
  2. Cover and let stand for 2.5-3 hours at room temperature.

Lievito Madre

  1. Dissolve Lievito Madre in the milk or water and whip until frothy. (Thermomix: 1st min / level 4)
  2. Then knead thoroughly with the flour. (Thermomix: 1st min | dough kneading level) Let ripen for about 2-4 hours at about 26-28 ° C.
  3. The madre should have doubled in that time.

Piece of flour cooker

  1. Mix the flour and milk in a small saucepan without lumps and heat slowly. (Thermomix: 6-7 min. / 75 ° C / level 2)
  2. After a few minutes, the flour will begin to swell. Take the pot off the stove and stir for another 1-2 minutes. (It should be at least 65-70 ° C.)
    (Also works great in a food processor with a cooking function, briefly stir milk and flour with the Flexi stirring element and then heat for a few minutes at a slow speed to 70-75 ° C.)
  3. Then decant and cover with cling film and let cool down briefly and then put in the refrigerator (at least 2-4 hours).
    (The piece of flour cooker can be made the day before and stored in the refrigerator.)

Main dough

  1. Knead all the ingredients for the main dough, except for the butter and salt, for 10 minutes at a slow speed.
  2. Then continue kneading for 5 minutes at high speed, kneading in the butter in pieces and the salt.
    The batter is smooth and pliable, a Window test should be possible.

Kneading in the Thermomix:

(The ingredients should be as cold as possible in the fridge.)

  1. Knead the ingredients for the main dough, except for the butter and salt, for 5 minutes / dough level.
  2. Then continue kneading for 2-4 minutes, adding the butter and salt through the lid opening and kneading in.
    The batter is smooth and pliable, a Window test should be possible.

Stock cooking

  1. Cook for about 2 hours at 25-27 ° C. The dough should have at least doubled in size.
    Twice during the walking time stretch and fold, after 30 and 60 minutes.
    Alternatively Put the dough to cook for approx. 3-4 hours at room temperature (20-22 ° C), then stretch & fold after 1 & 2 hours.

to shape

  1. Grease a baking pan (at least 30 cm in diameter) well. (Best with clarified butter / butter or baking spray.)
  2. Then cut off about 20 pieces of dough (approx. 50 g each) and look round.
    Spread in the baking pan and wrap up well (e.g. large freezer bag).

Piece cooked

  1. Let it start for 1 hour at room temperature (20-22 ° C).
    Then place in the refrigerator (5 ° C) for 10-12 hours.

to bake

  1. Preheat the oven in good time to 220 ° C top / bottom heat (200 ° C hot air / circulating air).
  2. All the ingredients for that Ice pranks whisk briefly. Spread the dough evenly with it.
    Sprinkle with pearl sugar if desired.
  3. Put in the preheated oven.
    Immediately set the temperature back to 180-190 ° C top / bottom heat (160-170 ° C hot air / circulating air).
    Bake for a total of approx. 30 minutes. (Cover in good time if necessary.)
  4. Cover with a tea towel to cool down.

Notes

 

 

Keywords: bake, bread, breakfast, for children, pastries, yeast, loaf of bread, children, Lievito Madre, milk bread, milk rolls, milkbread, Tangzong, Thermomix

Due to the demand for the baking pan used:

Milchbrötchen
Milchzwerge (fluffige Milchbrötchen)

 

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15 thoughts on “Milchzwerge (fluffige Milchbrötchen)”

  1. Hi there,
    Yesterday I baked these delicious rolls, only I cooked them overnight in the fridge and cooked them at room temperature, but the timing was pretty similar. Instead of hail sugar, I only used cinnamon / sugar.
    They tasted very good, the children loved it!

    1. cookieundco

      That makes me very happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  2. I had it for breakfast today 😍
    With a piece of cooking made from corn semolina, malt instead of sugar and only 5g yeast. The piece cooked on the terrace at night.
    Insanely fluffy! I will do it again 👍

    1. cookieundco

      I'm very pleased, thank you very much for your feedback!

      Kind regards and have a nice week,
      Sonja

  3. Hello Sonja,
    I've now baked the recipe for two days in a row. On my first attempt (outside temperatures over 30 °) the dough was very soft and sticky after the specified kneading time. Forming was out of the question. I put the dough in the refrigerator and only cut and shaped the dough pieces the next morning. The result was very good and really tasty. At first I feared that I had "kneaded" the dough over, but after it had risen well overnight, I think I didn't knead quickly enough. I have a Kenwood machine and have only run it on levels 1 and 2.
    If you write: “The dough is shiny and smooth ... does it come off the edge of the bowl like a ball? He didn't do that to me.
    Now on the second try I had kneaded the dough a little faster and I had the feeling it was a little more stable. Nevertheless, I only formed the dough pieces after they had been cooked in the fridge.
    But now the most important thing. Your recipe is great! The rolls are awesome and I could eat myself really dizzy. Thank you for that ♥
    Warm greetings
    Ivonne

    1. Dear Ivonne,

      It was cool, around 20-22 ° C when I developed the recipe. The weather is still quite warm now. Maybe you try some fridge-cold ingredients.
      At least worth a try. Did you use different flour than in the recipe? Otherwise maybe try a little less milk with a little sip, maybe the dough will be easier to shape.

      We also like to eat the milk dwarfs. 🙂

      Best regards,
      Sonja

  4. Hello Sonja!
    I would like to bake the milk dwarfs, but cook them at room temperature. Can I do the finger test to see when I can bake them? Does the dough have to have doubled? Or how long do you estimate how long the piece cooking will take at room temperature? I'm looking forward to your answer! VG Ina😊

    1. Hi there,

      I would then expect about 2-2.5 hours of piece cooking at 20-22 degrees. 🙂
      The dough is rather soft, the finger test does not work 100%, or you can go to full proof.

      Many greetings,
      Sonja

  5. I would be interested in whether you can prepare the dwarfs NOT SWEET, but hearty (salt, pepper, garlic, chilli ...), maybe sprinkled with rosemary, black cumin or similar ... for those like me who don't like it too sweet

  6. Stefan Sengpiel

    Hello Sonja,

    I would like to thank you very much for the recipe Milchzwerge (which I baked as an 85 gram roll). We lived and worked in France for almost 20 years (just a few months left). That's why I share your enthusiasm for French or generally strong flours. So far, I felt prevented from preparing milk rolls because I had not found anything with long, cold cooking in doughs with such a high fat, sugar and egg content.

    I expanded the recipe a bit in terms of the amount, which then led to rounding up the amount of egg and butter. The rolls not only take it, they turn out wonderfully. At LM, I abandoned my “self-knitted” fabric some time ago and either use EVA or, even better, because it is in full power in 2.5 hours, Ruggeri powder. Great substance, which also did not have the slight wrong note in the taste, like my own LM (which was already not bad). In the end, I refrained from the “cracking” of the dough at RT before the cold proofing because I was afraid that the dough would explode. I then made 4 pieces with raisins (for a really sweet spread, the rest exactly “Comme Sonja”! Thank you very much for the recipe, which brings back childhood memories. I can only recommend it to everyone, because it is also perfect (!) In bread roll form Overnight cooking works.

    Best regards
    Stefan

      1. Hello dear Sonja,
        First of all, thank you very much for your new great idea, which inspires you to try something new again in the kitchen. I would like to copy the recipe, but I have a strong lactose intolerance and therefore my question is whether the recipe can use a substitute for soy milk / drink instead of cow's milk and a plant-based alternative instead of butter. What do you think it will work out? Thank you in advance. LG

        1. Dear Svetlana,

          that's fine. Perhaps I would think of an almond drink or oat drink (soy is also possible, of course) and definitely take 20 % less of them for the time being. Experience has shown that you need a little less bulk liquid with plant-based alternatives. Alternatively, a good butter is no problem.

          Many greetings,
          Sonja

  7. Pingback: Harry yeast water is absorbed and the first successful window test - Bici loves baking

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