Ultra-Soft Layered Milk Bread Rolls

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What Kind of Bread Is This?

This is a layered milk bread, sometimes called:

  • Butter-layer bread
  • Swirl milk bread
  • Flaky soft bread

It is not croissant dough (no heavy lamination), but the layers are created by rolling, spreading butter, and folding, which gives:

  • Soft interior
  • Defined swirls
  • Light flaky texture
  • Bakery-style appearance

Ingredients (Makes 2 Small Loaves or 8 Rolls)

Dough Ingredients

  • 500 g all-purpose flour (about 4 cups)
  • 60 g sugar (¼ cup + 1 tbsp)
  • 8 g salt (1½ tsp)
  • 10 g instant yeast (1 tbsp)
  • 250 ml warm milk (1 cup)
  • 1 large egg (room temperature)
  • 40 g butter (soft, inside dough)

For Layering

  • 80–100 g butter (very soft, NOT melted)

For Brushing

  • 1 egg + 1 tbsp milk

Why This Bread Is So Soft and Layered

This recipe works because of four techniques:

  1. Milk-based dough → softness
  2. Sugar + butter → tender crumb
  3. Strong kneading → stretchable layers
  4. Butter spreading + rolling → visible swirls

Each step builds texture. Skipping one will change the result.

Step 1: Activate the Yeast

In a large bowl:

  • Pour warm milk (not hot!)
  • Add 1 tbsp sugar
  • Add yeast
  • Mix gently

Let rest 5–10 minutes until foamy.

If no foam appears → yeast is inactive → replace it.

Step 2: Make the Dough

Add to the yeast mixture:

  • Egg
  • Remaining sugar
  • Salt
  • Half of the flour

Mix until smooth, then add remaining flour gradually.

When a soft dough forms, add 40 g soft butter and knead it in.

The dough should be:

  • Soft
  • Slightly tacky
  • Not dry

Step 3: Kneading (Very Important – 15 Minutes)

Knead by hand or mixer until the dough becomes:

  • Smooth
  • Elastic
  • Stretchy (windowpane test)

👉 Good gluten = beautiful layers later.

If dough sticks:

  • Oil hands lightly
  • Do NOT add much flour

Step 4: First Rise

  • Shape dough into a ball
  • Place in lightly oiled bowl
  • Cover
  • Let rise 1–1½ hours until doubled

This rise builds flavor and structure.

Step 5: Divide & Rest

Punch down gently.

Divide dough into 2 equal parts (for 2 loaves).

Shape into balls.

Cover and rest 15 minutes.

Why resting matters:

  • Gluten relaxes
  • Dough rolls without shrinking

Step 6: Create the Layers (Key Step)

Roll one dough piece into a thin rectangle (about 3–4 mm thick).

Spread a thin, even layer of soft butter over the entire surface.

⚠️ Butter must be soft, not melted.

Now:

  • Roll tightly into a long log (like a Swiss roll)
  • Cut the log lengthwise (you will see layers!)
  • Twist or swirl gently
  • Place into a greased loaf pan

Repeat with second dough.

This is what creates the visible swirls.

Step 7: Second Rise

Cover pans and let rise 40–60 minutes until:

  • Very puffy
  • Dough fills the pan
  • Layers look airy

Do not rush this step.

Step 8: Egg Wash

Mix:

  • 1 egg
  • 1 tbsp milk

Brush gently on top only.

This gives:

  • Golden color
  • Soft shine

Step 9: Baking

Preheat oven to 170–175°C (340–350°F).

Bake for:

  • 25–30 minutes

If browning too fast:

  • Cover loosely with foil

Step 10: Cooling

Remove from pan after 10 minutes.

Cool on rack.

❗ Do not slice immediately.

Steam needs time to settle for soft crumb.

Final Texture You Should Get

✔ Golden crust

✔ Soft, buttery aroma

✔ Visible swirls

✔ Pull-apart layers

✔ Cotton-soft interior

When you squeeze it, it should slowly bounce back.

Common Mistakes (Avoid These!)

❌ Butter too melted → no layers

❌ Dough not kneaded enough

❌ Skipping resting time

❌ Too much flour

❌ Cutting while hot

Variations

Sweet Version

  • Add vanilla
  • Sprinkle sugar before rolling
  • Drizzle glaze after baking

Savory Version

  • Replace sugar with 2 tbsp
  • Add garlic butter
  • Add cheese between layers

Filled Version

  • Spread chocolate
  • Cinnamon sugar
  • Nut paste

Storage & Reheating

Storage

  • Room temp: 2 days (wrapped)
  • Freezer: up to 2 months

Reheating

  • Oven 160°C for 8 minutes
  • Or wrap in foil

Pro Tips for Bakery Results

  • Use European-style butter
  • Roll evenly (no thick spots)
  • Chill dough 10 minutes if butter softens
  • Always bake on middle rack
  • Brush butter after baking for extra softness

Final Words

This layered milk bread is:

  • 🥖 Soft like brioche
  • 🥐 Beautiful like pastry
  • 🍞 Easy once you understand it
  • 👌 Perfect for breakfast or tea

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