These soft, buttery milk brioche rolls are perfect for breakfast, sandwiches, or as a side with dinner. They have a slightly sweet, rich flavor and a tender, airy texture.
Ingredients:
- For the Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup (120ml) warm milk (about 100-110°F/38-43°C)
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick or 113g) unsalted butter, softened and cut into cubes
- For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
Instructions:
- Combine Dry Ingredients:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes, or until foamy.
- Add Wet Ingredients:
- Add the foamy yeast mixture and beaten eggs to the dry ingredients. Mix on low speed until the dough comes together.
- Add Butter:
- With the mixer still on low speed, add the softened butter cubes, one at a time, allowing each to incorporate fully before adding the next.
- Increase the speed to medium and knead the dough for 8-10 minutes, or until it is smooth and elastic. The dough will be soft and slightly sticky.
- First Rise:
- Lightly grease a large bowl. Transfer the dough to the bowl, turning it to coat.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Rolls:
- Gently punch down the dough to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll.
- Second Rise:
- Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until puffed up.
- Egg Wash and Baking:
- Preheat oven to 350°F (175°C).
- If using, whisk together the egg and milk for the egg wash.
- Gently brush the tops of the rolls with the egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Cool and Serve:
- Remove the rolls from the oven and let them cool in the baking dish for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Ensure your milk is warm, not hot, to activate the yeast.
- Softened butter is crucial for smooth incorporation into the dough.
- Allow proper rising time, this will dramatically change the final product.
- You can also do a variation by using a stand alone baking sheet, and spacing the rolls farther apart for individual rolls.
- For an extra glossy top, brush with melted butter after baking.
Enjoy your delicious milk brioche rolls!