Milk Brioche Rolls are the epitome of soft, buttery indulgence. These golden, pillow-like rolls are made from an enriched dough featuring milk, eggs, and butter, resulting in a tender crumb and subtle sweetness. Perfect for breakfast, brunch, or as a side to savory dishes, they’re versatile and elegant. Whether enjoyed plain, with jam, or used for sliders, these rolls elevate any meal with their luxurious texture and rich flavor. The process involves careful kneading and proofing, but the reward is a batch of bakery-quality rolls that fill your kitchen with irresistible aroma and warmth.
Ingredients (Makes 12 Rolls):
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 2¼ tsp instant yeast (or active dry yeast, activated in warm milk)
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup warm whole milk (about 110°F / 43°C)
- ½ cup unsalted butter, softened
- 1 egg, beaten (for egg wash)
Instructions:
1. Activate the Yeast
- Warm the milk until it’s just warm to the touch—not hot.
- If using active dry yeast, sprinkle it over the milk with a pinch of sugar and let sit for 5–10 minutes until foamy.
- If using instant yeast, you can skip this step and add it directly to the dry ingredients.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, salt, and yeast (if instant).
- Make a well in the center to prepare for wet ingredients.
3. Add Wet Ingredients
- Crack the eggs into the well and pour in the milk (with activated yeast if applicable).
- Mix until a shaggy dough forms. It will be sticky and soft.
4. Incorporate the Butter
- Gradually add softened butter, one tablespoon at a time, kneading well after each addition.
- Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.
- You can do this by hand or with a stand mixer fitted with a dough hook.
5. First Rise
- Transfer the dough to a greased bowl, cover with plastic wrap or a damp towel.
- Let rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.
6. Shape the Rolls
- Punch down the dough to release air.
- Divide into 12 equal portions and shape each into a smooth ball.
- Place on a parchment-lined baking sheet or in a greased 9×13-inch pan, spaced slightly apart.
7. Second Rise
- Cover the shaped rolls with a towel and let rise again for 30–45 minutes until puffy.
- Meanwhile, preheat your oven to 375°F (190°C).
8. Egg Wash and Bake
- Brush the tops of the rolls with beaten egg for a glossy finish.
- Bake for 18–22 minutes, or until golden brown and the tops sound hollow when tapped.
- If browning too quickly, tent loosely with foil halfway through baking.
9. Cool and Serve
- Let rolls cool slightly before serving.
- Enjoy warm with butter, jam, or honey—or use them for sandwiches and sliders.
🍽️ Serving Suggestions:
- Serve with breakfast spreads like cream cheese, jam, or Nutella.
- Pair with soups, stews, or roast meats for dinner.
- Use as buns for gourmet sliders or mini sandwiches.
💡 Tips & Variations:
- Flavor twist: Add orange zest or cinnamon to the dough for a sweet variation.
- Savory version: Mix in herbs like rosemary or thyme, or sprinkle cheese on top before baking.
- Make ahead: Refrigerate dough after first rise and shape the next day.
- Freezer-friendly: Freeze baked rolls and reheat in the oven for 5–7 minutes at 325°F (160°C).
- Gluten boost: Use bread flour for extra chewiness and structure.
These rolls are a celebration of texture and flavor—perfect for someone like you who knows how to turn simple ingredients into something indulgent and crowd-pleasing. Want to pair them with a tropical dessert or a sugar-free treat next? I’ve got plenty of ideas to keep the inspiration flowing.