September, 2017 RECIPE OF THE MONTH

Yields 6 Rolls

Serves 6
as a side dish


5 1/3 Cu. Bread Flour
1 Cu. Heavy Cream
1/3 Cu. Honey
3 Tbsp. Nonfat Milk Powder
2 Tbsp. Dry Active Yeast
2 Tbsp. Salt
3 Large Eggs
4 Tbsp. Butter, cut into pieces

• Cranberry Butter •

1/2 Lb. Butter
1/2 Cu. Frozen Cranberries
1/4 Cu. Orange Juice
2 Tbsp. Orange Zest
2 Tbsp. Rosemary, chopped
1 Tbsp. Salt


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Milk Bread

Soft, fluffy, and slightly sweet - this milk bread recipe is perfect for the shift into autumn! Best accompanied with our cranberry butter & good company.



Make the Cranberry Butter

  • Mix butter, frozen cranberries, orange juice, orange zest, chopped rosemary and salt together in a mixer.
  • Roll out the batter and shape into a log.
  • Refrigerate.

Make the Bread

  • Cook 1/3 cup of flourand 1 cup water in medium sauce pan over medium heat, whisking constantly for 5 minutes.
  • Ad din honey and heavy cream, cook until the honey dissolves.
  • Transfer to mixer with dough hook.
  • Add milk powder. yeast, salt, 2 eggs and the rest of the flour.
  • Knead on medium for 5 minutes.
  • Add butter piece by piece, waiting for each piece to be completely incorporated into the mixture before adding the next.
  • Transfer dough to a bowl, cover and let rest in a warm place for 1 hour.
  • Then divide dough into 6 equal pieces on a floured surface.
  • Place in a muffin tin that has been sprayed with nonstick spray.Let rise again for another hour.
  • Preheat the oven to 375°F.
  • Beat remaining egg with 1 tbsp of water.
  • Brush the tops of the rolls lightly with egg wash and sprinkle with salt.
  • Bake in the oven, rotating half way through for 25-30 minutes.