Milk Brioche Rolls are the epitome of pillowy softness and rich, buttery flavor. These golden, glossy rolls are made with a tender enriched dough that incorporates milk, eggs, and butter—yielding a soft crumb and slightly sweet taste. Perfect for breakfast with a pat of jam, as a side to a hearty stew, or even as the base for gourmet sliders, these rolls are as versatile as they are indulgent. The dough is slow-risen to develop flavor and structure, resulting in a bakery-quality roll that’s light, fluffy, and irresistibly aromatic.
Ingredients:
For the Dough:
- 3 ½ cups (440g) all-purpose flour (plus more for dusting)
- ¼ cup (50g) granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1 tsp salt
- ¾ cup (180ml) warm whole milk (about 110°F/43°C)
- 2 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened and cut into cubes
For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions:
1. Activate the Yeast (if using active dry yeast)
If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar. Let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip this step and mix it directly with the dry ingredients.
2. Mix the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and instant yeast. Mix briefly to combine. Add the warm milk and eggs. Mix on low speed until a shaggy dough forms.
3. Incorporate the Butter
With the mixer running on medium-low, add the softened butter one cube at a time, allowing each piece to incorporate before adding the next. This process should take about 5–7 minutes. Once all the butter is added, 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 plastic wrap or a damp towel, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
5. Shape the Rolls
Punch down the dough gently to release air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces (about 70–75g each). Shape each piece into a smooth ball by tucking the edges underneath and rolling it gently against the counter.
6. Second Rise
Place the dough balls in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, spaced slightly apart. Cover loosely and let rise for another 45–60 minutes, or until puffy and nearly doubled.
7. Preheat and Prepare
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the tops of the rolls generously for a shiny, golden finish.
8. Bake
Bake the rolls for 18–22 minutes, or until they are deeply golden brown and sound hollow when tapped. If they brown too quickly, tent loosely with foil during the last 5 minutes.
9. Cool and Serve
Let the rolls cool slightly in the pan before transferring to a wire rack. Serve warm with butter, jam, or use them for sandwiches and sliders.
Tips for Success:
- For extra depth of flavor, refrigerate the dough overnight after the first rise. This slow fermentation enhances the brioche’s signature taste and makes shaping easier.
- Use a kitchen scale for precise portioning and even baking.
- These rolls freeze beautifully! Once baked and cooled, wrap tightly and freeze for up to 2 months. Reheat in a warm oven before serving.
Serving Suggestions:
- Pair with creamy soups like roasted tomato basil or mushroom bisque.
- Slice and toast for breakfast with honey or Nutella.
- Use as a base for mini pulled chicken sliders or gourmet egg sandwiches.
Would you like a flavored variation next—like garlic herb, chocolate chip, or even a tropical coconut twist?