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Milk bread or sweet milk rolls


250 ml warm milk (1 Tza.)
100 g Sugar (1/2 Tza.)
7g dry yeast or 21g fresh yeast
560 g All-purpose wheat flour (4 Tzas.)
1/2 tsp. Salt
70g unsalted butter, melted
2 eggs temp. ambient
1 tsp. Vanilla extract
1 Tbsp. Honey
To brush the bread
1 beaten egg
2 tbsp milk
Grated coconut and sugar to taste to sprinkle the breads.


Mix yeast with warm milk and sugar. Let stand 10 min until you see that the yeast has activated.

In a large container place the flour, make a hole in the center and add the salt, melted butter, vanilla, eggs, honey and the previous mixture of milk and yeast.

If made with a machine or stand mixer: knead for 10 to 15 minutes at medium-high speed until the dough is smooth, elastic and homogeneous.

If it is made by hand: mix in the container or bowl with a wooden spoon and when it is all wet, that is to say that no dry flour is visible, transfer to a lightly oiled work table and knead firmly for approximately 15 minutes until obtaining the same result than if a machine were used. The dough can be very sticky depending on the flour used, help yourself by oiling your hands a little and using a dough scraper to take it off the work surface. But be careful not to use too much oil that can be absorbed by the dough and alter the proportions indicated in the recipe.

When it is well kneaded, it is transferred to an oiled bowl and covered with plastic wrap so that it rests until it doubles its volume. Depending on the ambient temperature in the kitchen, it may take approximately 1-2 hours. “Well kneaded” means that it must be a homogeneous, smooth, elastic dough that no longer sticks to the hands.

After the rising time, it is transferred to the work table and kneaded for 2 minutes to remove the fermentation gases and the dough is divided into 16 equal balls (ideally by weighing them). The portions of dough are placed on a buttered tray, leaving some space between them. Cover them with plastic wrap or a light, damp kitchen cloth and let them rest for 45 minutes until they have doubled in volume again.

When 30 minutes of the second rest have passed, turn on the oven at 180°C/350°F and when it is hot and the loaves have already increased in size, brush each one with the egg and milk mixture. Optionally, you can sprinkle sugar or grated coconut on the bread.

They are baked approximately 15 minutes until they have puffed up a little more and are golden brown. When you take them out of the oven, brush them with warm honey or melted butter (optional, it's to give them shine). They are unmolded immediately and left to rest on a rack until they are manageable to be able to eat them.


Letting the loaves cool completely is recommended as this allows the flavors to mature well and the crumb can finish cooking with the residual heat, but I know it's hard to resist as the aroma and appearance of the loaves are so enticing. I hope you like the recipe and are encouraged to prepare these cotton balls.