Milk Brioche Rolls 🥖
Brioche rolls are one of the most indulgent, soft, and buttery bread treats you can make. Whether you’re serving them as a side with dinner, using them to make breakfast sandwiches, or simply enjoying them with a spread of butter, these Milk Brioche Rolls will take your baking game to the next level.
The milk in this recipe gives the rolls an extra soft texture, making each bite light and airy. They’re slightly sweet, buttery, and perfect for all kinds of meals. Here’s how to make them from scratch with just a few simple ingredients!
Ingredients:
4 cups all-purpose flour 🍞
2 eggs (room temperature) 🥚
1 cup whole milk (heated to about 110°F or 43°C) 🥛
2 tbsp sugar 🍬
1 tsp salt 🧂
1 packet active dry yeast (about 2 ¼ tsp) 🧃
½ cup unsalted butter (room temperature) 🧈
1 egg for egg wash (optional) 🍳
Instructions:
1. Prepare the Yeast:
Start by activating the yeast. In a small bowl, add 1 cup of whole milk (heated to about 110°F). The milk should be warm but not too hot, as water that’s too hot can kill the yeast. Stir in 2 tbsp of sugar and then sprinkle the 1 packet of active dry yeast over the milk. Let it sit for about 5-10 minutes. The yeast should become foamy and bubbly. If it doesn’t, the yeast may be expired or the milk may have been too hot or cold.
2. Mix the Dough:
In a large mixing bowl, combine the 4 cups of all-purpose flour and 1 tsp of salt. Once the yeast mixture is ready, pour it into the flour mixture, followed by 2 room temperature eggs. Using a dough hook attachment on your stand mixer (or a wooden spoon if mixing by hand), combine the ingredients until the dough begins to form.
3. Add the Butter:
Once the dough starts to come together, add the room temperature butter (½ cup) in small pieces. Knead the dough for about 10 minutes (using a stand mixer or your hands) until the dough is soft, smooth, and elastic. You may need to stop occasionally to scrape down the sides of the bowl.
Tip: Brioche dough is quite sticky and soft, but don’t add too much extra flour – this will make the rolls too dense. The dough should be slightly sticky but manageable.
4. First Rise:
Transfer the dough into a lightly greased bowl. Cover with a damp towel or plastic wrap and place it in a warm area to rise for about 1.5 hours, or until the dough has doubled in size. This rise helps develop the soft, airy texture we love in brioche rolls.
5. Shape the Rolls:
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide the dough into 12 equal pieces. Shape each piece into a smooth ball and place them on a greased or parchment-lined baking sheet. Arrange them close together, but not touching.
6. Second Rise:
Cover the rolls loosely with a clean towel or plastic wrap and let them rise again for about 1 hour until they have puffed up nicely. This second rise is key to ensuring that the rolls are light and fluffy.
7. Preheat the Oven:
While the rolls are rising, preheat your oven to 350°F (175°C). Make sure the oven is fully heated before placing the rolls inside.
8. Egg Wash (Optional):
Before baking, you can brush the tops of the rolls with an egg wash to give them a golden, glossy finish. To make the egg wash, beat 1 egg and lightly brush it over the top of each roll with a pastry brush.
9. Bake:
Bake the rolls in your preheated oven for 20-25 minutes or until they are golden brown on top and sound hollow when tapped on the bottom. The aroma of freshly baked brioche will fill your kitchen and leave everyone eagerly waiting to enjoy them!
10. Cool and Serve:
Once the rolls are done, remove them from the oven and let them cool on a wire rack for about 10 minutes. Serve them warm or at room temperature. They are perfect on their own or with butter, jam, or any spread of your choice.
Tips for Success:
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This ensures that they mix into the dough evenly and helps the dough rise more effectively.
Don’t Overknead: While kneading, it’s important not to overdo it. Brioche dough is meant to be soft and slightly sticky, so stop kneading once it has become smooth and elastic.
Warm Environment: Yeast needs warmth to rise. If your kitchen is cold, you can turn on the oven for a few minutes, turn it off, and then place the dough in the warm oven to rise.
Add-ins: These brioche rolls can be customized! Feel free to add some chocolate chips, cinnamon, or even some raisins for extra flavor. Or top them with a little bit of sea salt after baking for a sweet-salty treat.
Storage: Brioche rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month – just reheat in the oven when you’re ready to enjoy!
Why You’ll Love These Milk Brioche Rolls:
Soft and Buttery: These rolls are ultra-soft and melt in your mouth.
Perfect for Breakfast or Dinner: Whether you’re having a cozy breakfast with butter or using them as buns for a gourmet sandwich, these rolls are versatile and delicious.
Impressive: They may look fancy, but with a few simple steps, you’ll have bakery-quality rolls at home.
Customizable: Add your favorite fillings or toppings to make these rolls your own!
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