Milk Sandwiches

How To Make Milk Sandwiches

Halfway between sweet and savory, milk sandwiches are a versatile and tasty recipe, to be brought to the table on many occasions: in buffets, at parties, as a snack, as an appetizer or as a tasty side dish.

Simple or stuffed, the milk sandwiches are extremely soft and fluffy and are perfect to be enjoyed with a very sweet filling of chocolate, jam or cream, but not only: they are also deliciously accompanied with cold cuts, cheese and vegetables.

Milk sandwiches can be prepared in different variations: sweet or savory, whole or with sourdough, but all of them will give you an irresistible final result. Find out how to work the dough to make very soft and unforgettable milk sandwiches!

How to make milk sandwiches for buffets

The buffet milk sandwiches are an irresistible idea, easy to make, loved by adults and special for any child *. Milk sandwiches cannot be missing from any self-respecting buffet: tasty and fragrant, they will surely be snapped up!

Where to start for their preparation? To make 30 pieces you need the following ingredients: 150 g of Manitoba flour; 350 g of 00 flour; 2 g of brewer’s yeast powder (dehydrated); 60 g of sugar; 7 g of salt; 50 g of melted butter; 300 ml of milk at room temperature; 1 egg and 1 glass of whole milk (to brush the sandwiches).

Start making sandwiches by sieving the two flours in a bowl, then add the sugar and baking powder. Stir again, add the milk and prepare the dough, stirring constantly with your hands to allow the ingredients to mix well. As soon as the dough seems firm to the touch, add the butter, mix again and finally add the salt.

Now prepare the work surface (you can use the kitchen table as a base). Transfer the dough and knead it, flattening it with the help of a spatula or a rolling pin and working hard for at least a quarter of an hour in order to obtain a smooth and elastic compound. As soon as the dough has reached the desired consistency, give it the shape of a ball.

Bring a bowl, butter it, pour the dough inside and then cover it with a layer of plastic wrap. Put the bowl in the oven, which must be turned off, and let the dough rise for a minimum of 2 hours, until it has doubled in volume.

As soon as the bread has reached its rising, take the dough and make a loaf to divide into two parts, and then again into 30 pieces. Then form small balls of about 30 g each. Once ready, place the 30 balls on a baking tray covered with a layer of parchment paper.

In a bowl beat 1 egg yolk, dilute it with milk and brush the surface of the milk sandwiches with a brush. After this operation, let the sandwiches rise for at least 30 minutes. In the meantime, preheat the oven to 200 ° and, after the rising time, bake the buns for about 13 – 15 minutes, until they are golden brown and their scent has pleasantly invaded your kitchen!

Let the sandwiches cool, then prepare them for your buffet and start your party!

You can stuff them with sweet ingredients such as jams, white and chocolate creams, or you can prepare them with salty ingredients to create fillings suitable for all tastes!

How to make sourdough milk sandwiches

The sourdough milk sandwiches are famous for their softness and their delicate flavor, which makes them perfect even at breakfast.

To prepare them you need: 250 g of mother yeast; 100 g of butter; 2 spoons of sugar; 1 teaspoon salt 1 glass of milk; 1 kg of 00 flour; 1 egg; 1 l of water.

You can also decorate it with 30 g of chocolate chips, for an extremely sweet result, or with 2 tablespoons of sesame seeds or poppy seeds, for a more delicious and original flavor. If you wish, you can also use dried fruit: almonds, hazelnuts, chopped and toasted pine nuts go perfectly with the softness of the milk sandwiches.

The preparation of sandwiches with sourdough is of medium difficulty, but just follow our advice to get a flaky result. Start to dissolve the mother yeast and the water in a bowl, while in another bowl melt the butter, also pour the milk and mix.

In another bowl still put the flour, place it in a fountain and in the center pour the contents of the two bowls. Then add salt to the edges and knead the dough until it becomes soft and compact. Once ready, cover the bowl with a layer of plastic wrap, put it in the oven off for 4 hours and let the mixture rise.

At this point, knead the dough, dividing it first into two loaves and then into 30 portions, from which the balls will be produced. Then lay them on a baking tray covered with parchment paper and let the small rolls rest for another 20 minutes. Once you have risen, start brushing with the beaten egg yolk. Sprinkle with the filling you want, from poppy seeds to chocolate chips, perhaps creating even more flavors.

Bake in a preheated oven at 200° for about 12 minutes and, after the cooking time, leave to cool, fill to taste and serve!

How to make wholemeal milk sandwiches

Wholemeal milk sandwiches are a simple variant to make using few ingredients.

A quick and easy recipe with which you can bake 15 sandwiches includes the following ingredients: 400 g of wholemeal flour; 50 g of sesame seeds; 200 ml of whole milk; 2 teaspoons of honey; 2 tablespoons of corn oil; 10 g of yeast; salt to taste

Start by dissolving the yeast with the warm milk in a saucepan. In a large enough bowl put the flour and add the contents of the saucepan together with the honey, corn oil and sesame seeds. Mix everything for about 7 minutes until you have made a dough with a soft and smooth consistency. Form a ball and let it rise for about 1 hour in a bowl by covering it with a cloth.

As soon as the dough has risen, break the ball into 16 balls which will form the sandwiches. After kneading them individually again, lay them on a baking tray not far from each other. Put the sandwiches in a preheated oven at 50 ° for about 30 minutes and then cook them for 15 minutes at 180 °.


Once ready, you can stuff them as you like, for example with ham, cheese or honey, butter and jam.

How to make salty milk sandwiches

Salted milk rolls are a delicious choice for buffets, birthdays and Christmas parties, to be filled in a thousand sweet and savory ways.

To prepare about 30 sandwiches follow this recipe using: 500 g of Manitoba flour; 350 ml of milk, 2 eggs; 60 g of seed oil; 50 g of sugar; 10 g of salt; 12 g of yeast.

Prepare the initial dough by hand or using a planetary mixer. Put 300 ml of milk in a bowl after having cooled it and add the yeast together with the sugar. After mixing well, pour the mix obtained on the flour arranged in a fountain and also add the oil and 1 egg. Knead for about 10 minutes until you have obtained a soft and compact mixture and let the dough rise for about 1 hour until it doubles in volume. At this point, form 30 small rolls and let them rest for about 20 minutes on a baking sheet with parchment paper.

Take a bowl and put the egg yolk left over with 50 ml of milk. Mix everything and brush the mixture on the sandwiches.

Bake the salted milk rolls at 200 ° in a static oven for about 20 minutes and then fill them at will with cheeses or salami.

How To Make Soft Milk Sandwiches: Tips And Tricks

To make your sandwiches super soft, try following a few simple tips.

First of all, remember to dissolve the yeast in 30 ° hot water, neither too hot nor too cold.

Remember also that the secret to obtain very soft rolls is to make the dough rise, so take as much time as possible and let it rise, as previously specified, in two stages: a first time immediately after the first dough, a second time after having shaped your sandwiches.

By preparing soft and fragrant milk rolls with an irresistible flavor and ideal for appetizers and aperitifs, you can experiment with aromas and fillings of many types, for example using curry, rosemary, poppy seeds or garlic, walnuts or hazelnuts. These ingredients have the advantage of giving crunchiness to the sandwiches, creating a delicious contrast with their soft consistency. Just let your imagination run free and try all the delicious sandwich recipes!

You can also embellish the sandwiches with drops of dark chocolate, with raisins, stuff them with chocolate cream, jam, Russian salad, cheeses, sausages and why not, even with ice cream, as if they were small soft brioches: you will see that delight!

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