Recipes and Cooking Bread Recipes Honey Milk Bread Rolls 5.0 (5) 5 Reviews One taste of these fluffy milk bread rolls, and you'll be hooked. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on October 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 30 mins Bake Time: 25 mins Total Time: 2 hrs 55 mins Servings: 20 rolls Yield: 20 rolls Jump to Nutrition Facts Novice bread bakers and old pros alike can revel in the satisfaction of achieving bouncy featherlight rolls. The key is a simple technique used to make Japanese milk bread, and anyone can learn it. Ingredients ⅓ cup water plus 1 Tbsp. water 1⅓ cups milk 5¼ cups bread flour 2 packets dry yeast 1/2 cup honey 1/2 cup butter 2 teaspoons salt 3 large eggs 1/4 cup rolled oats 1/4 cup butter Directions In a small saucepan whisk together the ⅓ cup water, ⅓ cup of the milk, and ¼ cup of the bread flour. Cook and stir over medium until consistency of paste. Remove from heat and cool 30 minutes. Meanwhile, in a large bowl stir together 2½ cups of the flour and the yeast. In a medium saucepan combine the remaining 1 cup milk, the sugar, ¼ cup of the honey, ½ cup butter, and salt. Cook and stir over medium until warm (120°F to 130°F) and butter almost melts. Stir milk mixture, cooled paste, and two of the eggs into flour mixture. Stir in as much of the remaining flour as you can. Kelsey Hansen Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a dough that is smooth, elastic, and slightly tacky but not sticky (3 to 5 minutes). Place in a lightly greased bowl, turning to grease surface of the dough. Cover and let rise in a warm place until nearly double in size (1 hour). Punch dough down. Let rest 10 minutes. Grease a 13x9-inch baking pan. Shape dough into 20 balls. Arrange in prepared pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 350°F. In a small bowl whisk together remaining egg and 1 Tbsp. water. Brush rolls with egg mixture. Sprinkle with oats. Bake until golden, 25 minutes. Cool slightly. In a small bowl whisk together remaining ¼ cup honey and the ¼ cup butter until fluffy. Serve rolls warm with honey butter. Rate it Print Nutrition Facts (per serving) 242 Calories 9g Fat 35g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 241.6 % Daily Value * Total Fat 8.7g 11% Saturated Fat 4.9g 25% Cholesterol 47.5mg 16% Sodium 286.1mg 12% Total Carbohydrate 34.9g 13% Dietary Fiber 1.2g 4% Total Sugars 7.9g Protein 6.3g Vitamin D 0.3mcg 2% Vitamin C 0.1mg 0% Calcium 32.6mg 3% Iron 0.6mg 3% Potassium 86.1mg 2% Fatty acids, total trans 0.3g Vitamin D 14.1IU Alanine 0.2g Arginine 0.3g Ash 1.2g Aspartic acid 0.4g Caffeine 0mg Carotene, alpha 0mcg Choline, total 30.9mg Copper, Cu 0.1mg Cystine 0.1g Energy 1011kJ Fluoride, F 4.3mcg Folate, total 33.8mcg Glutamic acid 1.8g Glycine 0.2g Histidine 0.1g Isoleucine 0.3g Leucine 0.5g Lysine 0.2g Methionine 0.1g Magnesium, Mg 13.8mg Manganese, Mn 0.3mg Niacin 0.7mg Phosphorus, P 75.8mg Pantothenic acid 0.5mg Phenylalanine 0.3g Phytosterols 0mg Proline 0.6g Retinol 78mcg Selenium, Se 17.5mcg Serine 0.3g Starch 0.6g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 0.4mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.3g Vitamin A, IU 284.8IU Vitamin A, RAE 79.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg Vitamin K (phylloquinone) 0.8mcg Water 31.8g Zinc, Zn 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.