These soft, buttery, and slightly sweet milk brioche rolls are perfect for breakfast, sandwiches, or as a side to any meal. They have a delicate crumb and a rich, satisfying flavor.
Ingredients:
- For the Starter (Sponge):
- 1/2 cup (120ml) warm milk (about 100-110°F or 38-43°C)
- 1 tablespoon granulated sugar
- 2 teaspoons (7g) active dry yeast
- 1 cup (125g) all-purpose flour
- For the Dough:
- All of the starter (sponge)
- 1/2 cup (120ml) warm milk (about 100-110°F or 38-43°C)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, softened and cut into small pieces
- For Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
Instructions:
- Prepare the Starter (Sponge):
- In a medium bowl, combine the warm milk, 1 tablespoon sugar, and yeast. Stir gently and let it sit for 5−10 minutes until foamy.
- Add 1 cup of flour to the foamy yeast mixture and stir until a smooth, thick batter forms. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes, or until doubled in size.
- Make the Dough:
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the remaining 1/2 cup warm milk, 1/4 cup sugar, egg, egg yolk, and vanilla extract. Whisk until well combined.
- Add the risen starter (sponge) to the wet ingredients and mix until incorporated.
- In a separate bowl, whisk together the 3 cups of flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a shaggy dough forms.
- 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 before adding more. This process may take 10−15 minutes. The dough will be very soft and sticky.
- Continue kneading the dough on medium-low speed for another 5−7 minutes, or until it becomes smooth and elastic. The dough will still be slightly sticky, but it should pull away from the sides of the bowl.
- Place the dough in a lightly oiled bowl, turning 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 work surface. Turn the dough out onto the floured surface.
- Gently deflate the dough and divide it into 12−15 equal pieces.
- Shape each piece into a smooth ball by tucking the edges underneath.
- Place the rolls in a greased 9×13-inch baking dish or a similar size pan, leaving some space between each roll.
- Cover the baking dish with plastic wrap and let the rolls rise for another 30−45 minutes, or until they have puffed up significantly.
- Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- If desired, prepare the egg wash by whisking the beaten egg and milk together. Brush the tops of the rolls with the egg wash for a golden-brown finish.
- Bake the rolls for 20−25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool in the baking dish for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy your homemade milk brioche rolls warm or at room temperature. They are delicious on their own, with butter, jam, or as part of a sandwich.