Custard bread rolls are soft, fluffy buns filled with creamy vanilla custard. I love making these because they taste amazing and look so pretty with their rose shape. You can make them at home with simple ingredients that you probably already have.

The custard filling is smooth and sweet, and it goes perfectly with the soft bread. These rolls are perfect for breakfast or as a snack with tea. I promise you will love how they turn out!

Ingredients

For the Bread Dough

357g flour (2¾ cups, loosely packed)
210ml warm water (1 cup minus 2 tbsp)
1 tsp instant yeast (or 1¼ tsp active dry yeast)
1 tsp salt (5.6g)
42.6g butter (3 tbsp)
32g sugar (2½ tbsp, or more to taste)

For the Custard

1 egg yolk
50g sugar (¼ cup)
15g corn starch (2 tbsp)
1 tsp vanilla extract
240ml milk (1 cup)
A pinch of salt

For Egg Wash

1 egg, lightly beaten

How To Make Custard Bread Rolls

Step 1: Make the Custard Filling

First, I pour one-fourth of the milk into a saucepan. Then I add the egg yolk, sugar, corn starch, and a pinch of salt. I whisk everything together until it becomes smooth. After that, I add the rest of the milk and place the pan over low to medium heat. I keep whisking constantly until the mixture gets thick. When it thickens, I turn off the heat and stir in the vanilla. I stir it every five minutes so it stays smooth. When it cools to room temperature, I put it in a small bowl and let it cool completely. Then I cover it and store it in the fridge.

Step 2: Make the Bread Dough

I put all the dough ingredients in a bowl and mix them together. I add the water, sugar, yeast, salt, butter, and flour and mix until it forms a rough dough. Then I put the dough on a clean surface and knead it until it becomes soft and stretchy. This takes about 8-10 minutes of good kneading.

Step 3: Shape the Rolls

I divide the dough into 12 equal pieces (each piece weighs about 53-54g). I roll each piece into a small ball, tucking the edges toward the center. Then I dust my work surface with flour and roll each ball into a circle about 4 inches wide. I brush off any extra flour so the dough will stick together. Using a pizza cutter, I make slits on all four sides of the circle, leaving the center whole. I put a spoonful of custard in the center, then fold each section over the filling. I pinch the dough to seal it and place each roll on a greased baking tray.

Step 4: Let Them Rise

I cover the tray with plastic wrap and let the rolls sit in a warm place for about 60 minutes. They should puff up and double in size. After an hour, I brush the tops with beaten egg.

Step 5: Bake

I bake the rolls in a preheated 350°F (180°C) oven for 22-24 minutes until they turn golden brown. When they come out, I brush the tops with butter while they are still warm.

Storage and Reheating

You can store these custard bread rolls in an airtight container for up to 3 days at room temperature. If you want to keep them longer, put them in the fridge for up to a week. To reheat, just pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. The custard filling can be stored separately in the fridge for 3-4 days.

Variations and Substitutions

You can make these rolls your own way! Try chocolate custard by adding 2 tbsp cocoa powder to the custard. If you want fruit flavors, add some strawberry or lemon extract instead of vanilla. You can also use whole wheat flour for half of the white flour if you want them healthier. If you don’t have corn starch, you can use the same amount of all-purpose flour instead.

Tips for Perfect Custard Bread Rolls

Use Warm (Not Hot) Water for Yeast
Ensure your water is warm to activate the yeast, but not too hot—hot water can kill the yeast.

Knead the Dough Thoroughly
Proper kneading helps develop gluten, resulting in soft, fluffy rolls.

Let the Dough Rise in a Warm Spot
Find a warm (but not hot) place for proofing. Excessive heat can kill the yeast and prevent the dough from rising.

Seal the Dough Around the Custard
Make sure to tightly seal the edges around the custard filling to prevent leakage during baking.

Don’t Skip the Egg Wash
Brushing the rolls with egg wash before baking gives them a beautiful golden color and shiny finish.

How to Serve

These custard bread rolls taste amazing when they are still warm from the oven. I love eating them with a cup of hot coffee or tea in the morning. You can also serve them as a dessert with some fresh berries on the side. They make a great snack for kids too, and they look so fancy that you can serve them to guests.

FAQs

Can I make the custard ahead of time?
Yes! You can make the custard up to 3 days before and keep it in the fridge. Just give it a stir before using.

Why didn’t my rolls rise?
This usually happens when the yeast is old or the water was too hot. Make sure your yeast is fresh and the water feels warm, not hot.

Can I freeze these rolls?
Yes, you can freeze them after baking. Just wrap them well and freeze for up to 3 months. Thaw at room temperature and warm in the oven.

What if my custard is too thick?
If your custard gets too thick, just whisk in a little milk until it reaches the right consistency.

Can I make mini versions?
Sure! Just divide the dough into smaller pieces and reduce the baking time by a few minutes.