Milk Brioche Rolls Recipe

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:

  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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).
  7. Prepare Egg Wash (Optional):
    • If using, whisk together the beaten egg and milk.
  8. 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.
  9. 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!

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