Milk brioche rolls are a luxurious take on classic dinner rolls, made with an enriched dough that includes milk, eggs, and butter. The result is a pillowy-soft interior with a golden, slightly sweet crust. These rolls are perfect for spreading with jam, serving alongside soups and stews, or using as sandwich buns. The dough is rich yet light, and the process of kneading, proofing, and baking fills your kitchen with the comforting aroma of fresh bread.
Ingredients
For the Dough:
- 2 cups whole milk (room temperature)
- ½ cup granulated sugar
- 1½ tablespoons active dry yeast
- 6 cups bread flour (high-protein flour recommended)
- 6 large eggs
- 200 grams (about 14 tbsp) unsalted butter, softened
- ½ teaspoon salt
For the Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
Step 1: Activate the Yeast
- In a large mixing bowl, combine the warm milk (about 110°F), sugar, and yeast.
- Stir gently and let sit for 5–10 minutes until the mixture becomes frothy. This means the yeast is active and ready.
Step 2: Make the Dough
- In a stand mixer fitted with a dough hook, add 2 cups of flour to the yeast mixture and mix until combined.
- Add the eggs, salt, and softened butter. Mix until incorporated.
- Gradually add the remaining flour, 1 cup at a time, until a soft, slightly sticky dough forms.
- Knead the dough in the mixer for 10–15 minutes, or until it becomes smooth and elastic. You can also knead by hand on a lightly floured surface.
Step 3: First Rise
- Transfer the dough to a lightly greased bowl. Cover with a clean towel or plastic wrap.
- Let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 4: Shape the Rolls
- Punch down the dough to release air.
- Divide the dough into 18–24 equal pieces, depending on your preferred roll size.
- Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spaced slightly apart.
Step 5: Second Rise
- Cover the rolls loosely with a towel and let them rise again for 30–45 minutes, or until puffy and nearly doubled.
Step 6: Bake
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the egg and water to make the egg wash.
- Brush the tops of the rolls with the egg wash for a shiny, golden finish.
- Bake for 20–25 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
Step 7: Cool and Serve
- Remove from the oven and let cool slightly on a wire rack.
- Serve warm with butter, jam, or your favorite spread.
🍽️ Serving Suggestions
- Breakfast: Serve with honey, jam, or Nutella.
- Dinner: Pair with creamy soups, stews, or roast meats.
- Sandwiches: Slice and fill with ham, cheese, or egg salad.
Tips & Variations
- Make Ahead: Prepare the dough the night before and let it rise in the fridge overnight.
- Flavor Twist: Add orange zest, cinnamon, or vanilla extract for a sweet variation.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
These milk brioche rolls are a true labor of love—soft, buttery, and versatile. Want to try a chocolate-stuffed version or turn them into a festive braided loaf next? I’d love to help you explore!