These milk brioche rolls are incredibly soft, buttery, and slightly sweet, making them perfect for breakfast, sandwiches, or as a side with dinner. The addition of milk adds extra tenderness and richness to the dough.
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 (105-115°F/40-46°C)
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup (113g) unsalted butter, softened and cut into small pieces
- For Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
- For Topping (Optional):
- Coarse sea salt or sesame seeds
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, sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until foamy.
- Add Wet Ingredients:
- Add the foamy yeast mixture, beaten eggs, and vanilla extract to the dry ingredients.
- Mix on low speed until a shaggy dough forms.
- Incorporate Butter:
- Increase the speed to medium-low and gradually add the softened butter, a few pieces at a time, mixing until each addition is fully incorporated.
- Continue to knead the dough until it’s smooth, elastic, and pulls away from the sides of the bowl (about 8-10 minutes).
- 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 or a clean kitchen towel and let it rise in a warm place until doubled in size (about 1-1.5 hours).
- Shape the Rolls:
- Once the dough has doubled, punch it down gently to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Shape each piece into a smooth ball.
- Place the rolls in a greased 9×13 inch baking pan, leaving some space between them.
- Second Rise:
- Cover the baking pan with plastic wrap or a clean kitchen towel and let the rolls rise again until they’ve nearly doubled in size (about 30-45 minutes).
- Prepare Egg Wash (Optional):
- If using, whisk together the beaten egg and milk.
- Bake the Rolls:
- Preheat oven to 350°F (175°C).
- Brush the rolls with the egg wash (if using).
- Sprinkle with coarse sea salt or sesame seeds (if desired).
- Bake for 20-25 minutes, or until golden brown.
- Cool and Serve:
- Remove the rolls from the oven and let them cool in the pan for a few minutes.
- Transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
Tips and Notes:
- Ensure your milk is warm, not hot, to activate the yeast properly.
- Softened butter is key for a smooth dough.
- Don’t over-knead the dough, or it will become tough.
- Allow sufficient time for both rises, as this is crucial for the light and fluffy texture.
- For extra glossy rolls, ensure full coverage with the egg wash.
Enjoy your delicious homemade milk brioche rolls!