Milk Brioche Rolls are a luxurious take on classic dinner rolls, enriched with eggs, butter, and milk to create a tender, slightly sweet crumb. The dough is soft and elastic, and once baked, the rolls emerge with a golden, glossy crust and a melt-in-your-mouth interior. What sets brioche apart is its richness—thanks to the generous use of dairy and eggs—which gives it a pastry-like quality while still being versatile enough for both sweet and savory pairings.
These rolls are perfect for special occasions or when you simply want to elevate your everyday bread game. They’re also freezer-friendly, so you can make a batch ahead and enjoy them fresh whenever the craving strikes.
Ingredients:
- 3 ⅓ cups (400g) all-purpose flour
- 2 ¼ tsp instant yeast
- 2 tbsp granulated sugar
- 1 ½ tsp kosher salt
- ½ cup (120ml) warm whole milk (about 100°F/38°C)
- 3 tbsp unsalted butter, softened
- 2 large eggs (room temperature)
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
- Optional: sesame seeds or poppy seeds for topping
Instructions:
1. Activate the Yeast
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures your yeast is alive and ready to work its magic.
2. Mix the Dough
In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour and salt. Add the yeast mixture and eggs. Mix until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on medium speed for about 5 minutes.
3. Add the Butter
Gradually add the softened butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for another 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
4. First Rise
Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size. You can also refrigerate it overnight for a slow rise and deeper flavor.
5. Shape the Rolls
Punch down the dough gently to release air. Divide it into 12 equal portions (about 70–80g each). Shape each portion into a smooth ball by tucking the edges underneath and rolling it gently on a clean surface.
6. Second Rise
Place the rolls in a greased or parchment-lined 9×13-inch baking dish, leaving a little space between each. Cover loosely and let them rise again for 45–60 minutes, or until puffy and nearly doubled.
7. Preheat and Egg Wash
Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the tops of the rolls with the egg wash for a glossy, golden finish. Sprinkle with seeds if desired.
8. Bake
Bake the rolls for 15–18 minutes, or until golden brown and the tops sound hollow when tapped. If they brown too quickly, tent them with foil halfway through baking.
9. Cool and Serve
Remove from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with butter, jam, or alongside your favorite meal.
Tips & Variations:
- For a sweeter version, add an extra tablespoon of sugar and a splash of vanilla extract.
- Want a richer dough? Swap half the milk for heavy cream.
- Make-ahead tip: Shape the rolls and refrigerate overnight. Let them come to room temperature and rise before baking the next day.
- Freezing: Once baked and cooled, freeze the rolls in an airtight bag for up to 2 months. Reheat in the oven for 5–7 minutes at 350°F (175°C).
These Milk Brioche Rolls are a beautiful blend of elegance and comfort—just like your Mosaic Gelatin or Chocolate Cherry Dome Cake, they’re a canvas for creativity. Imagine them filled with whipped cream and strawberries for a dessert slider, or paired with a tropical pineapple glaze for a brunch twist. Want to explore that next?