Milk brioche rolls are soft, fluffy, and slightly sweet bread rolls made with enriched dough. These rolls have a rich, buttery taste with a tender crumb, making them perfect for breakfast, sandwiches, or as a side for soups and stews. With a delicate golden-brown crust and a pillowy interior, these brioche rolls are a delightful treat for any occasion. Whether served with butter and jam or enjoyed on their own, they are sure to be a hit!
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour or bread flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (7g) active dry yeast or instant yeast
- ¾ cup (180ml) warm milk (about 110°F or 45°C)
- 2 large eggs, room temperature
- ¼ cup (57g) unsalted butter, softened
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
Step 1: Prepare the Dough
- Activate the Yeast:
- If using active dry yeast, combine warm milk, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until it becomes frothy. If using instant yeast, you can mix it directly with the dry ingredients.
- Mix Dry Ingredients:
- In a large mixing bowl or the bowl of a stand mixer, combine flour and salt.
- Incorporate Wet Ingredients:
- Add the eggs and the activated yeast mixture to the dry ingredients. Mix on low speed using a dough hook attachment or a wooden spoon until a shaggy dough forms.
- Add Butter and Knead:
- Gradually add softened butter, one piece at a time, while kneading. Knead for about 8-10 minutes until the dough becomes smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead until soft and slightly sticky but not too wet.
Step 2: First Rise
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 2 hours or until doubled in size.
Step 3: Shape the Rolls
- Divide and Shape:
- Once risen, punch down the dough to release air. Divide it into 12 equal portions and roll each piece into a smooth ball.
- Arrange on a Baking Tray:
- Place the shaped rolls on a parchment-lined baking sheet, leaving some space between them.
Step 4: Second Rise
- Final Proofing:
- Cover the tray with a kitchen towel and let the rolls rise again for 30-45 minutes until puffy.
Step 5: Baking
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Egg Wash:
- In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush this mixture gently over the rolls to give them a glossy golden finish.
- Bake:
- Bake for 18-22 minutes or until golden brown. If the tops are browning too quickly, cover them loosely with foil in the last few minutes.
- Cool and Serve:
- Remove the rolls from the oven and let them cool on a wire rack for at least 10 minutes before serving.