These incredibly soft and buttery milk brioche rolls are perfect for breakfast, sandwiches, or as a delightful side. The addition of milk creates a tender crumb and a subtle sweetness.
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
- 8 tablespoons (1 stick or 113g) unsalted butter, softened and cut into cubes
- For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
- For optional toppings:
- Flaked sea salt
- Sesame seeds
- Everything bagel seasoning
Instructions:
- Activate the Yeast:
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast.
- Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Combine Wet Ingredients:
- Add the beaten eggs and vanilla extract to the yeast mixture. Mix well.
- Add Dry Ingredients:
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook (if using a stand mixer) or with a wooden spoon until a shaggy dough forms.
- Incorporate the Butter:
- Increase the mixer speed to medium-low and add the softened butter cubes, one at a time, allowing each to incorporate fully before adding the next.
- Continue mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl. This may take 8-10 minutes.
- First Rise:
- Lightly grease a large bowl. Transfer the dough to the bowl and cover it with plastic wrap or a clean kitchen towel.
- Place the bowl in a warm place and let the dough rise 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 punch it down to release any air bubbles.
- Divide the dough into 12 equal portions.
- Form each portion into a smooth ball by tucking the edges underneath.
- Place the rolls in a greased 9×13-inch baking dish, leaving a small space between each roll.
- Second Rise:
- Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for 30-45 minutes, or until they have puffed up.
- Preheat and Bake:
- Preheat your oven to 350°F (175°C).
- If using, prepare your egg wash by combining the egg and milk.
- Brush the rolls with the egg wash. Then sprinkle your chosen toppings, such as seasalt, sesame seeds, or everything bagel seasoning.
- Bake the rolls for 20-25 minutes, or until golden brown.
- Cool and Serve:
- Remove the baking dish from the oven and let the rolls cool slightly before serving.
Tips and Notes:
- Ensure the milk is warm, not hot, to activate the yeast properly.
- Kneading the dough thoroughly is essential for developing the gluten and achieving a soft, airy texture.
- Allowing the dough to rise in a warm, draft-free environment will help it rise efficiently.
- Once the rolls have baked, and cooled, they store well in an airtight container.
Enjoy your freshly baked Milk Brioche Rolls!