Milk roll

Milk roll or Blackpool roll is a soft, round type of British bread traditionally associated with the town of Blackpool, Lancashire. It is made using milk instead of water, as well as white flour, yeast, and sugar.

Milk Roll

Alternative names	Milk bread Blackpool milk roll Blackpool roll Lodger's loaf Shokupan
Type	Bread
Place of origin	England (1862) Japan (origin) Netherlands (origin)
Region or state	Blackpool, Lancashire
Main ingredients	Wheat, Milk

Milk roll is soft and light-textured, with a soft crust. The loaf is approximately 7 in (180 mm) in diameter and approximately 14 oz (400 g) in weight.^[1]

Shape and structure

Milk rolls are baked in a two-part cylindrical mould with ridges to indicate slice-cutting positions. Warburtons bakery distribute a pre-sliced version nationwide.^[2] The soft crust is caused by steam being trapped within the mould and because no surface is directly exposed and it is steam cooked, the crust is unusually soft.^[1]

See also

• List of breads