I first heard about Kindred’s milk bread rolls from my sweet girlfriend who lives near the restaurant in North Carolina. These milk bread rolls are ginormous and served before your meal at the restaurant “Pully-aparty”, golden brown and crusty on the outside, yet soft and flaky inside; if you start eating them, chances are (I’m told) you’ll order more.
First of all, I’ve baked this recipe from Food 52’s interpretation successfully a few times now, and it’s everything as advertised and extremely difficult to eat only one piece. Salty and addictive, it’s precisely what I’m craving right now, as, (drumroll please🥁🥁🥁) we are expecting baby number two!
It seems like my ever expanding belly cannot get enough bread at the moment. It’s the only thing currently curbing the morning (and evening) sickness, and for that, I am grateful. 👶🏻
I don’t deviate much from Food52’s recipe other than to let the dough rise for two hours instead of one and to use Maldon flaky salt on top of the rolls instead of kosher. Maldon salt is just how I like my snow; big fat flakes. When you start the recipe, you need to make a roux with flour, water, heavy whipping cream and honey. Don’t overthink this part, once the flour and water starts to thicken, add the cream and honey, stirring just long enough for the honey to dissolve. Pour that into your stand mixer along with the remaining flour, milk powder, yeast, kosher salt, two eggs and mix on medium with the dough hook until it’s smooth-looking. Add the butter one tablespoon at a time, until completely absorbed. It might take a while and you’ll need to scrape the bottom of the bowl a few times.
Once it all comes together it will look shiny, smooth, and elastic. Put the dough into a greased (spray with cooking spray) bowl that leaves enough room for it to double. Cover with a towel and leave it alone for two hours. After two hours it will no longer be shiny and will look something like this:
Turn the dough out onto a floured surface and cut it into six even pieces.
Feel free to make your rolls as large as you want at this point. You could just as easily put three balls into one muffin tin as they puff up and make huge rolls. The original recipe says to place four per muffin tin. I have a really big muffin tin that I use.
After your manhandling, you’ll want the rolls to double again in the muffin tin, so leave them for another hour to rise until they are puffed over the sides of the muffin tin.
Finally, bake the rolls in a preheated oven at 375°F for 25-30 minutes, or until browned on top.
Lastly, if you eat half of one of these rolls, I guarantee your appetite for dinner will be ruined, but it will have been well worth it.
Kindred’s Milk Bread Rolls
Recipe from Food 52
- 5 1/3 cups bread flour (I like King Arthur’s bread flour), divided, plus more for surface
- 1 cup heavy cream
- 1/3 cup honey
- 3 tablespoons nonfat dry milk powder (like Carnation brand)
- 2 tablespoons active dry yeast (this is about 3 envelopes)
- 2 tablespoons kosher salt
- 3 large eggs, divided
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
- Nonstick vegetable oil spray
- Flaky sea salt (use Maldon)
- Using a small saucepan over medium heat, whisk together 1/3 cup flour and 1 cup water until a thick paste forms (it will be like a loose roux), about 5 minutes. Whisk in cream and honey and continue whisking, until honey dissolves.
- Transfer the cream mixture to the bowl of a stand mixer. Add the milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Using the dough hook attachment, knead on medium speed until dough is smooth, about 5 minutes. Add butter one tablespoon at a time, allowing each piece to completely absorb before adding the next. Be sure to scrape the bottom of the bowl a few times. Once it all comes together it will look shiny, smooth, and elastic.
- Put the dough into a greased (spray with cooking spray) bowl that leaves enough room for it to double. Cover with a towel and leave it alone for two hours.
- Turn the dough out onto a lightly floured surface and cut it into six even pieces. Take each piece and cut that into four equal pieces. Shape those pieces into balls. Fit four dough balls into an oversized muffin tin.
- Allow the rolls to rise another hour so they crest over the top of the muffin tin.
- Preheat oven to 375°F
- Beat remaining egg and paint the tops of the rolls with the egg. Sprinkle Maldon salt over the tops of the rolls.
- Bake rolls at 375°F 25-30 minutes, or until browned on top.
- Serve warm, with softened salted butter.