Dairy Farmers of Canada

Milk Bread Rolls

The perfect side dish for any meal, these heavenly dinner rolls made with Canadian Milk are soft, tender and buttery.

  • Prep: 25 minutes
  • Baking: 30 minutes
  • Resting: 1h30 to 3 hours
Yields 15 rolls
Milk Bread Rolls


  • Rolls
  • 1 cup (250 mL) 3.25% homogenized Canadian milk, warmed
  • 3 tbsp (45 mL) granulated sugar, divided
  • 1 pkg (8 g) active dry yeast
  • 3 1/4 cups (800 mL) all-purpose flour (approx.)
  • 7 tbsp (75 mL) unsalted Canadian butter, room temperature, divided
  • 1 egg
  • 1 tsp (5 mL) salt
  • Honey Butter
  • 1/2 cup (125 mL) unsalted Canadian butter, at room temperature
  • 1/4 cup (60 mL) honey
  • 1/4 tsp (1 mL) salt
  • Garlic Herb Butter
  • 1 head garlic
  • 1 tsp (5 mL) olive oil
  • 1/2 cup (125 mL) unsalted Canadian butter, at room temperature
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) finely chopped fresh chives
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 tsp (1 mL) garlic powder
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When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.

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In bowl of stand mixer, combine warm milk, 1 tsp (5 mL) sugar and yeast. Let stand for 5 to 10 minutes or until foamy.

Add remaining sugar, 1 cup (250 mL) flour, 4 tbsp (60 mL) butter, egg and salt. Using dough hook attachment, mix on low speed until combined. Mix in remaining flour until incorporated. Increase speed to medium-low; mix for 5 to 8 minutes or until dough is smooth and elastic, adding up to 1/4 cup (60 mL) more flour if dough is too sticky.

Transfer to greased bowl. Cover and let stand for 1 to 2 hours or until doubled in size.

Grease 13- x 9-inch (3 L) baking pan with 1 tbsp (15 mL) butter; set aside. Lightly punch down dough; transfer to work surface. Cut into 15 portions. Using palm of your hand, roll each portion on work surface to shape into balls. Place balls in prepared pan, spacing evenly. Cover with plastic wrap; let stand for 30 to 60 minutes or until puffy.

Preheat oven to 350˚F (180˚C). Remove plastic wrap; bake for 25 to 30 minutes or until golden brown. Meanwhile, melt remaining butter; brush over buns. Let stand for 10 minutes before serving.

Serve rolls with Honey Butter or Garlic Herb Butter.

Honey Butter

In small bowl, whisk together butter, honey and salt until blended and smooth.

Garlic Herb Butter

Preheat oven to 400˚(200˚F). Cut off top quarter of garlic head to expose cloves; drizzle olive oil over top. Wrap in foil. Roast for 30 to 40 minutes or until garlic is softened; let cool. Squeeze out roasted garlic from cloves into small bowl; mash in butter, parsley, chives, salt, pepper and garlic powder. Beat until blended and smooth.


  • When proofing the yeast, the temperature of the warm milk should be no higher than 110˚F (45˚C). If the milk is too hot, it will kill the yeast and the dough will not rise. If it’s too hot, let the milk stand for a few minutes to cool down a bit.
  • Alternatively, brush 2 tbsp (30 mL) Honey Butter or Garlic Herb Butter over rolls as soon as they come out of the oven. Serve with remaining flavoured butter at the table.

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Nutritional information

Per serving
Milk Bread Rolls with Honey Butter (1 roll)
Energy: 240 Calories
Protein: 4 g
Carbohydrate: 29 g
Fat: 13 g
Fibre: 1 g
Sodium: 210 mg
Milk Bread Rolls with Garlic Herb Butter (1 roll)
Energy: 230 Calories
Protein: 4 g
Carbohydrate: 25 g
Fat: 13 g
Fibre: 1 g
Sodium: 250 mg