Sourdough milk rolls


  • 70gr sourdough
  • 100ml milk
  • 100gr bread flour
  • 90gr all purpose flour
  • 30gr butter
  • 30gr honey
  • 4gr salt


  • Mix in a bowl the sourdough and 50ml from the milk
  • Add the bread flour and mix
  • In a pot add the butter and the honey and warm them in low temperature till they melt. Check with your finger, that the temperature is not too much before you add them to your sourdough
  • Add the honey and the milk in small quantities (in 3-4 times) to the sourdough
  • Add the 50 ml milk in the pot that you had the butter and the milk and stir, so that you “take” from the pot also remaining butter and honey
  • Add the all-purpose flour together with the salt in the sourdough
  • Let it rest overnight on the counter
  • The next morning shape your dough in a long string and divide your dough in 8 or 9 (smaller) tubes/pieces
  • Shape them
  • Place them in the baking pan that you will be baking them and let them rest till they double in size
  • Bake them in a preheated oven in 190 degrees Celsius for 30 minutes

If you want to do a similar bread with yeast instead of sourdough, here the recipe:

Tangzong – Japanese milk bread

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