• Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Servings: 20

Everyone likes milk sandwiches, especially children. This is the recipe passed to me by a friend, with whom I prepared some milk sandwiches in morsel format to be used as an appetizer. I introduced them just last night during a dinner with friends, the so-called Greek dinners, those in which everyone brings a dish. I use an electric mixer.


  • 500 gr flour 00
  • 250 ml milk
  • tbsp sugar
  • tsp salt
  • 12 gr brewer’s yeast fresh
  • 60 gr butter
  • butter for the surface
  • milk for the surface


  1. Dissolve the yeast in the warm milk, add the sugar and wait for the classic froth to form.
  2. Form the classic fountain with the flour, add the butter at room temperature cut into chunks, the salt and the milk with the yeast and sugar. Knead everything vigorously until you get a smooth and elastic dough. Let it rise for 2 – 3 hours in a dry place and away from drafts (I use the technique of heating the oven to 30 °, turning it off and letting the dough rise in the closed oven).
  3. Once the dough has doubled in volume, divide it into 45 balls and arrange them on a baking sheet lined with parchment paper. Let the morsels of milk bread rise for another half hour.
  4. Remove the already leavened rolls from the oven and turn on the oven bringing it to a temperature of 250 °.
  5. Melt a little butter and 1 – 2 tablespoons of milk in a small pan: mix well and brush the surface of the sandwiches with this mixture.
  6. Place in the oven and cook until completely golden (25 – 30 minutes will suffice).
  7. Let cool, then stuff the sandwiches as you like.

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