Milk Brioche Rolls are the epitome of soft, sweet, and pillowy perfection. These rolls are made with a rich, buttery dough and a touch of milk that gives them an irresistibly tender texture and slight sweetness. Perfect for breakfast, a snack, or as a dinner side, these rolls are a treat you’ll want to make over and over again. Whether served fresh from the oven or toasted with a little butter, Milk Brioche Rolls are sure to become a family favorite.
Ingredients:
- 1/2 cup (120ml) whole milk, lukewarm
- 1/4 cup (50g) granulated sugar
- 2 teaspoons active dry yeast
- 4 cups (480g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup (115g) unsalted butter, softened
- 1 teaspoon vanilla extract (optional)
- 1 egg, for egg wash (beaten)
- 1 tablespoon milk (for egg wash)
Instructions:
- Prepare the Yeast Mixture: In a small bowl, combine the lukewarm milk and sugar. Sprinkle the yeast over the milk and stir gently to dissolve. Let it sit for about 5-10 minutes, until it becomes foamy and bubbly, indicating that the yeast is activated.
- Mix the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract (if using). Mix everything together until it forms a dough.
- Knead the Dough: If you are using a stand mixer, attach the dough hook and knead the dough on low speed for 8-10 minutes, until it is smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes. The dough should be soft but not sticky.
- Add the Butter: Once the dough has come together, add the softened butter, one tablespoon at a time, allowing it to fully incorporate before adding the next tablespoon. Continue kneading until the dough is smooth, shiny, and elastic, about 5-7 more minutes.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Shape the Rolls: Once the dough has risen, punch it down to release any air. Turn it out onto a floured surface and divide it into 12 equal portions. Shape each portion into a smooth ball by folding the edges underneath and pinching them together.
- Place in a Baking Pan: Arrange the dough balls in a greased 9×13-inch baking pan, placing them close together so that they will rise and bake into soft, pillowy rolls. Cover the pan with a clean kitchen towel and let the rolls rise for an additional 30-45 minutes.
- Prepare the Egg Wash: In a small bowl, whisk together the egg and tablespoon of milk to create an egg wash. Brush the tops of the rolls gently with the egg wash to give them a golden, glossy finish.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Cool and Serve: Once the rolls are done, remove them from the oven and let them cool slightly before serving. Enjoy them warm, or store them in an airtight container for up to 3 days.
Optional Serving Suggestions:
- Spread a little butter and honey on top for an extra indulgent treat.
- Serve alongside soup or salad for a cozy meal.
- Make small sandwiches with your favorite deli meats and cheeses for a special lunch.