This recipe provides instructions for making soft and fluffy milk brioche rolls. Brioche is a rich and tender bread made with a high content of butter and eggs, often enriched with milk or cream, resulting in a slightly sweet and incredibly soft crumb. These rolls are characterized by their golden-brown, often slightly shiny crust and their light, airy, and slightly stringy interior. They are versatile and can be enjoyed plain, with butter and jam, or used for sandwiches and sliders. The image shows a collage illustrating the process of making these rolls. The top left shows a tray of proofed dough balls. The top right shows hands kneading a large, smooth dough in a bowl. The bottom image displays a batch of golden-brown, shiny-topped rolls, with one being pulled apart to reveal its soft, fluffy, and slightly stringy interior. The tops of the rolls are sprinkled with sesame seeds.
Based on common recipes for milk brioche rolls, the ingredients likely include:
- All-purpose flour: Provides the structure for the rolls.
- Instant yeast (or active dry yeast): A leavening agent that makes the dough rise.
- Granulated sugar: Adds sweetness and helps to activate the yeast.
- Salt: Enhances the flavors and controls the yeast activity.
- Whole milk: Adds moisture and richness to the dough, contributing to the soft texture.
- Large eggs: Provide richness, binding, and contribute to the tender crumb.
- Unsalted butter: A significant component of brioche, adding richness, flavor, and a soft, almost melt-in-your-mouth texture. It is typically added in softened or slightly melted form.
- Egg wash (egg beaten with milk or water): Brushed on the rolls before baking to create a golden-brown and shiny crust.
- Sesame seeds (optional): For topping and added texture and flavor.
The preparation typically involves first combining the dry ingredients (flour, yeast, sugar, salt) in a mixing bowl. The wet ingredients (milk, eggs) are often warmed slightly and then added to the dry ingredients, mixing until a shaggy dough forms. Softened butter is then gradually incorporated into the dough, one tablespoon at a time, mixing well after each addition until the dough becomes smooth and elastic. This process usually requires a significant amount of kneading, either by hand or with a stand mixer. Once the dough is smooth, it is placed in a greased bowl, covered, and allowed to rise in a warm place until doubled in size. After the first rise, the dough is gently deflated and divided into individual portions, which are then shaped into rolls. The shaped rolls are placed on a baking sheet, covered, and allowed to rise again until puffy. Before baking, the rolls are brushed with an egg wash and sprinkled with sesame seeds, if desired. They are then baked in a preheated oven until golden brown and cooked through.
Soft and fluffy milk brioche rolls are best enjoyed warm or at room temperature. Their rich and tender texture makes them perfect on their own or as an accompaniment to meals.
The texture is exceptionally soft, fluffy, and slightly airy, with a tender crumb that may have a subtle stringiness. The crust is golden-brown and often slightly shiny.
The flavor is subtly sweet and rich, with a distinct buttery note from the high butter content, complemented by the slight richness of the milk and eggs.
Soft and fluffy milk brioche rolls are enriched yeast rolls known for their tender crumb, rich flavor, and golden-brown crust.
The preparation involves making an enriched dough with flour, yeast, sugar, salt, milk, eggs, and a significant amount of butter, followed by kneading, proofing, shaping, a second proof, and baking after an egg wash.
Ingredients ( अनुमानित based on common brioche recipes):
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons instant yeast (or 1 packet active dry yeast)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup whole milk, lukewarm
- 3 large eggs, lightly beaten
- ½ cup (1 stick) unsalted butter, softened or slightly melted
- 1 large egg, beaten with 1 tablespoon milk or water (for egg wash)
- 1 tablespoon sesame seeds (optional)
Equipment:
- Large mixing bowl (or stand mixer with dough hook)
- Measuring cups and spoons
- Rubber spatula
- Clean kitchen towel or plastic wrap
- Large bowl (for proofing)
- Baking sheets
- Pastry brush (for egg wash)
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, instant yeast (or active dry yeast), sugar, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the lukewarm milk and lightly beaten eggs.
- Form Shaggy Dough: Pour the wet ingredients into the dry ingredients and mix with a spatula or the dough hook of a stand mixer until a shaggy dough forms.
- Incorporate Butter: With the mixer on low speed (or by hand), gradually add the softened butter, one tablespoon at a time, mixing well after each addition until the butter is fully incorporated and the dough becomes smooth and elastic. This may take 8-10 minutes of kneading. The dough will be soft and slightly sticky.
- First Rise (Proofing): Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Rolls: Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 10-12 equal portions. Shape each portion into a smooth ball or oval.
- Second Rise (Proofing): Place the shaped rolls on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until puffy and almost doubled in size.
- Preheat Oven and Egg Wash: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and milk or water for the egg wash.
- Bake the Rolls: Brush the tops of the risen rolls evenly with the egg wash and sprinkle with sesame seeds, if desired. Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Transfer the baked brioche rolls to a wire rack to cool slightly before serving.
Enjoy your soft and fluffy milk brioche rolls!