These soft, buttery, and slightly sweet milk brioche rolls are perfect for breakfast, sandwiches, or as a delightful side. The addition of milk makes them extra tender and moist.
Ingredients:
- For the Starter (Sponge):
- 1/2 cup (120ml) warm milk (100-110°F/38-43°C)
- 1 tablespoon (15g) granulated sugar
- 2 teaspoons (7g) active dry yeast
- 1/2 cup (70g) all-purpose flour
- For the Dough:
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 2 large eggs, lightly beaten
- 1/2 cup (120ml) warm milk (100-110°F/38-43°C)
- 8 tablespoons (113g) unsalted butter, softened and cut into small pieces
- For Egg Wash (optional):
- 1 large egg
- 1 tablespoon milk
- Optional Toppings:
- Sesame seeds, poppy seeds, or coarse sugar
Instructions:
- Prepare the Starter (Sponge):
- In a medium bowl, combine the warm milk, 1 tablespoon of sugar, and yeast.
- Let it sit for 5-10 minutes until foamy.
- Stir in 1/2 cup of flour until a smooth batter forms.
- Cover the bowl with plastic wrap and let it rise in a warm place for 20-30 minutes, or until doubled in size.
- Combine the Dry Ingredients:
- In a large mixing bowl, whisk together the remaining 3 cups of flour, 1/4 cup sugar, and salt.
- Add Wet Ingredients and Sponge:
- Add the beaten eggs and remaining 1/2 cup of warm milk to the dry ingredients.
- Add the risen sponge.
- Using a stand mixer fitted with a dough hook (or by hand), mix on low speed until a shaggy dough forms.
- Incorporate the Butter:
- Increase the mixer speed to medium-low and gradually add the softened butter, one piece at a time, allowing each piece to fully incorporate before adding the next.
- Continue kneading the dough for 8-10 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.
- First Rise:
- Lightly grease a large bowl with butter or oil.
- Transfer the dough to the greased bowl, turning it to coat.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Rolls:
- Lightly flour a clean surface.
- Turn the dough out onto the floured surface.
- Gently deflate the dough and divide it into 12-15 equal pieces.
- To shape the rolls, you can do this simple method. Take one piece of dough, and tuck the edges of the dough down and under the dough, until you have a smooth ball on top.
- Place the formed roll onto a baking sheet that is lined with parchment paper. Leave adequate space between the rolls, because they will expand.
- Second Rise:
- Cover the rolls with plastic wrap and let them rise in a warm place for 30-45 minutes, or until noticeably puffy.
- Preheat Oven and Egg Wash (Optional):
- Preheat your oven to 350°F (175°C).
- If using an egg wash, whisk together the egg and milk in a small bowl.
- Gently brush the tops of the rolls with the egg wash.
- Optional, Sprinkle with your chosen topping.
- Bake:
- Bake the rolls for 18-22 minutes, or until golden brown.
- Cool and Serve:
- Remove the rolls from the oven and let them cool on a wire rack.
- Serve warm or at room temperature.
Tips and Variations:
- Ensure your milk is warm, not hot, to activate the yeast.
- Softened butter is key to a smooth brioche dough.
- Do not over-knead the dough; it should be elastic and slightly sticky.
- Allow for ample rising time in a warm environment.
- For richer rolls, you can use whole milk, or add a little bit of heavy cream to the milk that is used in the dough.
- You may also use bread flour, which will provide a slightly chewier roll.
- These rolls freeze very well, once cooled, place them in an airtight freezer safe bag.
Enjoy your delicious homemade milk brioche rolls!