These incredibly soft and buttery milk brioche rolls are perfect for breakfast, sandwiches, or as a delightful side. Their rich, slightly sweet flavor and tender crumb make them irresistible.
Ingredients:
- For the Starter (Poolish):
- 100 g (about 3/4 cup) all-purpose flour
- 100 ml (about 1/2 cup) warm milk (around $100^\circ$F or $38^\circ$C)
- 1 g (about 1/4 teaspoon) instant dry yeast
- For the Dough:
- All of the poolish
- 300 g (about 2 1/2 cups) all-purpose flour
- 70 g (about 1/3 cup) granulated sugar
- 6 g (about 1 teaspoon) salt
- 7 g (about 2 1/4 teaspoons) instant dry yeast
- 120 ml (about 1/2 cup) warm milk (around $100^\circ$F or $38^\circ$C)
- 2 large eggs, lightly beaten
- 150 g (about 2/3 cup) unsalted butter, softened and cut into small cubes
- For Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
- Optional Topping:
- Coarse sugar or sesame seeds
Instructions:
- Prepare the Poolish (Starter):
- In a medium bowl, combine the warm milk, flour, and 1 g of yeast. Stir until smooth.
- Cover the bowl with plastic wrap and let it sit at room temperature for 30−60 minutes, or until bubbly and doubled in size.
- Combine the Dough Ingredients:
- In the bowl of a stand mixer fitted with a dough hook, add the poolish, flour, sugar, salt, and 7 g of yeast.
- Pour in the warm milk and beaten eggs.
- Mix on low speed until the dough comes together.
- Knead the Dough:
- Increase the speed to medium-low and knead for 5 minutes.
- Gradually add the softened butter, a few cubes at a time, kneading until each addition is fully incorporated before adding more.
- Continue kneading for another 10−15 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky.
- First Rise:
- Lightly grease a large bowl.
- Transfer the dough to the greased bowl, turning it to coat.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1−1.5 hours, or until doubled in size.
- Shape the Rolls:
- Lightly flour a clean surface.
- Turn the dough out onto the floured surface and gently deflate it.
- Divide the dough into 12−15 equal portions.
- Shape each portion into a smooth ball. You can do this by tucking the edges underneath and rolling it on the counter.
- Place the shaped rolls into a greased 9×13 inch baking pan, leaving some space between them.
- Second Rise:
- Cover the baking pan with plastic wrap and let the rolls rise for 45−60 minutes, or until puffy and nearly doubled in size.
- Preheat and Bake:
- Preheat your oven to $350^\circ$F ($175^\circ$C).
- If using, prepare the egg wash by combining the egg and milk. Gently brush the tops of the rolls with the egg wash.
- Sprinkle with coarse sugar or sesame seeds, if desired.
- 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 pan for a few minutes.
- Transfer the rolls to a wire rack to cool completely.
- Serve warm or at room temperature.