These soft, buttery, and slightly sweet milk brioche rolls are perfect for breakfast, sandwiches, or as a side to any meal. The addition of milk gives them a tender crumb and rich flavor.
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 105-115°F/40-46°C)
- 2 large eggs, lightly beaten
- 6 tablespoons (85g) unsalted butter, softened and cut into small pieces
- For Egg Wash (optional):
- 1 large egg, beaten
- 1 tablespoon milk
Instructions:
- Activate the Yeast:
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Gently stir and let it sit for about 5-10 minutes, or until foamy. This indicates the yeast is active.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour and salt.
- Mix the Dough:
- Add the beaten eggs to the foamy yeast mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Add the softened butter piece by piece while mixing. Mix until the butter is incorporated and the dough is smooth. this process takes around 10 minutes using a stand mixer.
- First Rise:
- Lightly flour a clean surface.
- Turn the dough out onto the floured surface and knead for a few minutes until smooth and elastic.
- Place the dough in a lightly oiled 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:
- Once the dough has doubled, punch it down to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12-15 equal portions.
- Shape each portion into a smooth ball.
- Place the rolls in a greased 9×13 inch baking dish or a similar sized baking dish, leaving some space between them.
- 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 they have puffed up.
- Egg Wash and Bake:
- Preheat your oven to 350°F (175°C).
- If you choose to use the egg wash, Gently 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.
- Serve warm or at room temperature.
Tips and Variations:
- For extra flavor, you can add vanilla extract or citrus zest to the dough.
- You can also sprinkle the tops of the rolls with sesame seeds or poppy seeds before baking.
- To warm up rolls the following day, wrap them in foil, and warm them up in an oven at 350 degrees Farenheight, for about ten minutes.
- Make sure that your milk isn’t too hot, otherwise it could kill the yeast.
- When using a stand mixer, use the dough hook attachment.
Enjoy your delicious homemade milk brioche rolls!