My Secret to Super Soft Croissant-Style Milk Bread Rolls

Jan 24

Fluffy condensed milk bread croissant rolls — Fluffy condensed milk bread rolls by modernasianbaking.com and Kat lieu

Hi friends! This milk bread does not require yudane or tangzhong, and just a few minutes of kneading in a stander mixer will suffice. Once the dough is elastic and smooth, it is ready. I feel this is a good dough to try hand kneading. In fact, you can also do this no-knead style. (See my no-knead bread recipes for the steps.) In a nutshell, to make no-knead bread dough, mix all the ingredients together, forming a cohesive yet sticky dough, and let the dough ferment or cold-proof in the fridge overnight. The next day, punch the dough down, shape, and let rise for 60 minutes before baking.

Each croissant roll is puffy, fluffy, and soft and will pull apart nicely. Store in an airtight container for a few days, and they'll remain soft. You can revive the bread in the toaster or oven for a few minutes at 350°F.

Have fun baking this bread and let me know what you think! Tag us #subtleasianbakes or @subtleasian.baking to show us creations

Note: This bread kneads 1 hour for rising and 1 hour for proofing. See the notes below for vegan substitutions.

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

Cool Completely: Let the bread cool completely on a wire rack before storing.
Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.
Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

Let the loaf cool completely.
Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.
For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

Cool completely.
Slice the bread if desired.
Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.
Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.
Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)