Milk Brioche Rolls Recipe

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:

  1. 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.
  2. Combine Wet Ingredients:
    • Add the beaten eggs and vanilla extract to the yeast mixture. Mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

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