These soft, buttery, and slightly sweet milk brioche rolls are perfect for breakfast, sandwiches, or as a delightful side. Their rich flavor and tender texture make them irresistible.
Ingredients:
- For the Starter (Sponge):
- 1/2 cup (120ml) warm milk (about 105-115°F/40-46°C)
- 1 tablespoon granulated sugar
- 2 teaspoons (7g) active dry yeast
- 1 cup (125g) all-purpose flour
- For the Dough:
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup (120ml) warm milk (about 105-115°F/40-46°C)
- 1/2 cup (1 stick or 113g) unsalted butter, softened and cut into small pieces
- For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
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, or until foamy.
- Add 1 cup of flour and mix until a smooth, thick 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.
- Make the Dough:
- In a large mixing bowl, whisk together the remaining 3 cups of flour, 1/4 cup sugar, and salt.
- Add the risen starter, beaten eggs, and warm milk to the dry ingredients.
- Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Gradually add the softened butter, one piece at a time, mixing until fully incorporated.
- Continue to knead the dough for 8-10 minutes (or 5-7 minutes in a stand mixer) until it becomes smooth and elastic. The dough will be soft and slightly sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Rolls:
- Once the dough has doubled, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12-16 equal portions.
- Shape each portion into a smooth ball.
- Place the rolls in a greased 9×13 inch baking dish, leaving some space between them.
- cover with plastic wrap, and let them rise for another 30-45 minutes, or until they have puffed up.
- Bake the Rolls:
- Preheat oven to 350°F (175°C).
- If desired, prepare the egg wash by whisking together the beaten egg and milk.
- Brush the tops of the rolls with the egg wash for a golden-brown finish.
- Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve:
- Remove the rolls from the oven and let them cool in the baking dish for a few minutes.
- Transfer the rolls to a wire rack to cool completely.
- Enjoy warm, or at room temperature.
Tips and Variations:
- For extra richness, use whole milk.
- You can add a touch of vanilla extract to the dough for added flavor.
- Brush the tops of the baked rolls with melted butter for extra shine.
- For sweet rolls a light glaze of powdered sugar and milk can be drizzled over the cooked rolls.
Enjoy your homemade Milk Brioche Rolls!