Introduction

Milk bread is a soft, tender loaf with a buttery crumb that’s perfect for sandwiches or enjoying on its own. Its slightly sweet flavor and pillowy texture make it a favorite for breakfast or afternoon tea. This recipe guides you through making this delightful bread from scratch.

The image shows a close-up of a group of seven soft, fluffy bread rolls closely packed together on a metal cooling rack. Each roll has a golden brown, glossy top with a slightly darker shade on the rounded surface, transitioning to a pale cream-colored, airy inside. One roll is partially pulled away from the group, showing its light, soft texture and tear-like strands. In the blurry background, a loaf of white bread is visible on the left side. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup heavy cream (at room temperature)
1 cup milk plus 1 tablespoon (at room temperature; whole, 1%, or 2% milk works)

1 large egg (at room temperature)
1/3 cup sugar

4 cups all-purpose flour (or 1/2 cup cake flour combined with 3 1/2 cups bread flour)
1 tablespoon active dry yeast (or instant yeast)

1 1/2 teaspoons salt
Egg wash: 1 egg beaten with 1 teaspoon water
Simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, add heavy cream, milk, egg, sugar, flour, yeast, and salt in that order. Mix on a low setting to combine, then knead for 15 minutes, stopping occasionally to push the dough together. If the dough sticks to the bowl sides, add flour one tablespoon at a time until it pulls away (it should stick to the bottom but not the sides). If kneading by hand, knead for 20–25 minutes until smooth.
Step 2: Cover the dough with a damp towel and place in a warm spot to rise until doubled in size, about 1 to 2 hours. A warm, closed microwave with a mug of hot water nearby works well for proofing.
Step 3: Meanwhile, grease two baking pans thoroughly with butter. You can use two loaf pans, two 9-inch round pans, or a combination of one loaf pan and one round pan.

Step 4: Once risen, return the dough to the mixer and knead for 5 minutes to remove air bubbles. Turn it onto a floured surface and divide in half. For loaves, shape each half into a rectangle and cut into three pieces, arranging them in the loaf pans. For rolls, cut each half into 8 pieces, shape into balls or twists, and place in round pans. Cover shaped dough and let rise again for 1 hour.
Step 5: Preheat oven to 350°F (175°C) with a rack in the center. Brush the risen dough with egg wash. Bake for 23–25 minutes until golden brown. Remove from oven and immediately brush the warm bread with the simple syrup to add shine and a touch of sweetness.

Tips & Variations

Use a mixture of cake flour and bread flour for an extra soft texture.

For a richer flavor, substitute some milk with evaporated milk or add a tablespoon of melted butter to the dough.
Try shaping the rolls into different forms such as knots or braids for visual interest.
Proofing the dough in a warm, humid environment helps it rise better—use a microwave with hot water or a proofing box if available.

Storage

Store milk bread tightly wrapped at room temperature for up to 3 days. For longer storage, freeze the bread in an airtight container or bag for up to 1 month. To reheat, thaw if frozen, then warm slices in a toaster or oven for a few minutes to restore softness.

How to Serve

Two freshly baked breads are displayed on a white marbled surface. In the foreground, a round bread consists of 12 golden brown rolls with a shiny, smooth crust and soft texture, arranged tightly side-by-side on a white plate. Each roll has a slightly twisted top and a darker baked peak. In the background, a rectangular loaf of bread with four large rolls features a similar golden brown crust and soft interior, baked in a clear glass pan resting on a cooling rack. A white cloth with blue stripes lies casually to the right, adding a cozy touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make milk bread without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It will take about 20 to 25 minutes to develop the gluten properly, slightly longer than using a mixer.

What if my dough is too sticky or too dry?

If the dough sticks excessively to your hands or the bowl sides, add flour a tablespoon at a time until manageable. If it feels too dry and crumbly, add a bit more room-temperature milk, a teaspoon at a time, until smooth and elastic.