Kindred Milk Bread
At Kindred, this dough is used to make the pan of warm pull-apart bread that’s
gifted to each table, in addition to the house’s burger buns, split-top rolls, and
sandwich bread. It’s as versatile as it is forgiving.
- 5 1/3 cups bread flour, divided, plus more for surface
- 1 cup heavy cream
- 1/3 cup mild honey (such as wildflower or alfalfa)
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons active dry yeast (from about 3 envelopes)
- 2 tablespoons kosher salt
- 3 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, room temperature
- Nonstick vegetable oil spray
- Flaky sea salt (optional)
- Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking
constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes.
- Add cream and honey and cook, whisking to blend, until honey dissolves.
- Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add
milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on medium speed
until dough is smooth, about 5 minutes.
- Add butter, a piece at a time, fully incorporating
into dough before adding the next piece, until dough is smooth, shiny, and elastic,
about 4 minutes.
- Coat a large bowl with nonstick spray and transfer dough to bowl, turning to
- Cover with plastic wrap and let rise in a warm, draft-free place until doubled
in size, about 1 hour.
- If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn
out dough onto a floured surface and divide into 6 pieces. Divide each piece into
4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball
it. Place 4 pieces of dough side by side in each muffin cup.
- If making a loaf, lightly coat a 9 x 5-inch loaf pan with nonstick spray. Turn out
dough onto a floured surface and divide into 6 pieces. Nestle pieces side-by-side
to create 2 rows down length of pan.
- If making split-top buns, lightly coat two 13 x 9-inch baking dishes with nonstick
- Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs
in a row down length of each dish.
- Let shaped dough rise in a warm, draft-free place until doubled in size (dough
should be just puffing over top of pan), about 1 hour.
- Heat oven to 375 degrees F.
- Beat remaining egg with 1 teaspoon water in a small bowl to blend. Brush top
of dough with egg wash and sprinkle with sea salt, if desired.
- Bake, rotating pan
halfway through, until bread is deep golden brown, starting to pull away from the
sides of the pan, and is baked through, 25–35 minutes for rolls, 50–60 minutes for
loaf, or 30–40 minutes for buns. If making buns, slice each bun down the middle
deep enough to create a split-top.
- Let milk bread cool slightly in pan on a wire
rack before turning out; let cool completely.
Yield: 6 rolls, one 9 x 5" loaf, or 12 split-top buns
Do Ahead: Bread can be baked 5 days ahead; store tightly wrapped at room temperature.
Recipe by Kindred, Davidson, NC
Recipe and photo credit (used with permission):