Milk Bread Pompons

I just made the same Milk Bread Pompons that I made last year, and surprise surprise, I may have learned a thing or two in cooking school.


Ingredient wise I added some whole wheat flour as a change, but the main difference is the care I took in shaping them. What a difference a year makes.

The recipe is from The Joy of Cooking (1997 ed.), it’s a rich dough made into pompons and makes a great addition to a cold weather dinner.

Milk Bread

  1. bloom 2 1/4 tsp yeast in 3 T warm water
  2. mix the following:
    • 1 tempered egg
    • 5 T melted butter
    • 1 c warm milk
    • 3 T sugar
    • 1 tsp salt
  3. add bloomed yeast, mix about 1 minute and slowly add 2 c flour (original recipe calls for bread flour, I used whole wheat)
  4. gradually add in 1  1/2–2 c a.p. flour until dough is moist, but not sticky
  5. knead about 10 minutes or until smooth and elastic
  6. transfer to oiled bowl, cover and let proof 60-90 minutes

This is where things diverge from the bread recipe and it becomes pompons…

  1. put a silpat or parchment in a sheet pan
  2. whisk 1 egg with a pinch of salt for egg wash
  3. when a fingerprint remains in the dough, punch it down and scale it into 1 oz balls
  4. shape each ball into a pouch, pulling “corners” up to form a ball
  5. place rolls about 2″ apart and egg wash
  6. cover again and let proof about and hour
  7. preheat oven to 425’F
  8. egg wash rolls again and sprinkle with coarse salt (we like onion sugar)
  9. bake about 15 minutes, or until rolls sound hollow when tapped on the bottom
  10. Joy of Cooking says you can reheat at 400’F for 4-6 minutes, but I haven’t tried that yet–they don’t last long enough!

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