Milk Brioche Rolls Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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