📝 About This Recipe
A staple of German bakeries and childhood lunchboxes, Milchbrötchen are incredibly soft, pillowy yeast rolls enriched with whole milk and high-quality butter. These golden gems offer a subtle sweetness and a tender crumb that melts in your mouth, bridging the gap between a standard bread roll and a delicate brioche. Perfectly golden on the outside and airy on the inside, they embody the comforting 'Gemütlichkeit' of a traditional German breakfast table.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (high protein or Type 550 preferred)
- 250 ml Whole milk (lukewarm, approximately 35°C/95°F)
- 7 grams Active dry yeast (one standard packet)
- 60 grams Granulated sugar (for a gentle sweetness)
- 1/2 teaspoon Fine sea salt
The Enrichments
- 80 grams Unsalted butter (softened at room temperature)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla extract (optional, for aroma)
- 1/2 teaspoon Lemon zest (finely grated for brightness)
- 80 grams Chocolate chips (optional, for Schokobrötchen variation)
The Glaze
- 1 large Egg yolk
- 1 tablespoon Whole milk (to whisk with the yolk)
- 1 teaspoon Honey (for a glossy, sticky shine)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk with one tablespoon of the sugar and the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the flour, the remaining sugar, salt, and lemon zest.
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3
Make a well in the center of the flour mixture and pour in the yeast mixture, the room temperature egg, and the vanilla extract.
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4
Mix on low speed for 2-3 minutes until a shaggy dough forms. If the dough feels too dry, add a teaspoon of milk at a time.
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5
With the mixer still running, add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next.
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6
Increase the speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. (If adding chocolate chips, fold them in by hand now).
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7
Shape the dough into a smooth ball, place it in a lightly greased bowl, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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8
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface and divide it into 12 equal portions (approx. 75-80g each).
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9
Shape each portion into a smooth ball or an oval 'log' shape. For the classic look, roll them into cylinders about 4 inches long.
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10
Place the rolls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them. Cover loosely and let rise for another 30-45 minutes.
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11
Preheat your oven to 180°C (350°F). Prepare the glaze by whisking together the egg yolk, milk, and honey.
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12
Using a very sharp knife or a baker's lame, make 3-4 shallow diagonal slashes across the top of each roll. Gently brush the tops with the egg wash.
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13
Bake for 15-18 minutes until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
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14
Transfer the Milchbrötchen to a wire rack. To keep them extra soft, you can lightly brush them with a tiny bit of melted butter while still hot.
💡 Chef's Tips
Always use room temperature ingredients (eggs and butter) to ensure the yeast remains active and the dough emulsifies perfectly. Do not rush the rising process; a slow rise develops better flavor and a softer texture. If you don't have a stand mixer, you can knead by hand, but it will take about 15 minutes of vigorous work to reach the desired elasticity. To check if they are done without a thermometer, ensure the internal temperature reaches 88°C (190°F). For a 'Schokobrötchen' version, use high-quality dark chocolate chunks rather than chips for better melting.
🍽️ Serving Suggestions
Serve warm with a thick layer of unsalted German butter and strawberry jam. Pair with a large bowl of 'Milchkaffee' (German-style café au lait) for an authentic breakfast experience. Split them open and fill with hazelnut cocoa spread (like Nutella) for a decadent afternoon snack. They are excellent alongside a glass of cold milk or a hot cocoa for children. Use leftovers (if any!) to make the most luxurious French toast or bread pudding.