These incredibly soft and buttery milk brioche rolls are perfect for breakfast, sandwiches, or as a delightful side. The addition of milk makes them extra tender and gives them a delicate, slightly sweet flavor.
Ingredients:
- For the Starter (Sponge):
- 1/2 cup (120ml) warm milk (100-110°F/38-43°C)
- 1 tablespoon (10g) granulated sugar
- 2 teaspoons (7g) active dry yeast
- 1 cup (125g) all-purpose flour
- For the Dough:
- 3 cups (375g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (6g) salt
- 2 large eggs, lightly beaten
- 1/2 cup (120ml) warm milk (100-110°F/38-43°C)
- 10 tablespoons (140g) unsalted butter, softened and cut into small pieces
- For Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
- Optional Toppings:
- Sesame Seeds
- Everything Bagel seasoning.
Instructions:
- Prepare the Starter (Sponge):
- In a medium bowl, combine the warm milk, 1 tablespoon of sugar, and yeast. Gently whisk to dissolve the yeast.
- Add 1 cup of flour and whisk until a smooth batter forms.
- Cover the bowl with plastic wrap and let it rest in a warm place for 15-20 minutes, or until foamy.
- Combine Dry Ingredients:
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the remaining 3 cups of flour, 1/4 cup of sugar, and salt.
- Add Wet Ingredients and Starter:
- Add the beaten eggs, warm milk, and the foamy starter to the dry ingredients.
- If using a stand mixer, use the dough hook. Mix on low speed until the dough comes together. If mixing by hand, use a wooden spoon or your hands to combine.
- Incorporate Butter:
- Increase the mixer speed to medium-low (or continue kneading by hand). Add the softened butter, a few pieces at a time, allowing each addition to be fully incorporated before adding more.
- Knead the dough for 8-10 minutes (or 10-15 minutes by hand) until it becomes smooth, elastic, and slightly tacky.
- First Rise:
- Lightly grease a large bowl. Transfer the dough to the bowl, turning it 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:
- Gently punch down the dough to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 12-15 equal portions.
- Shape each portion into a smooth ball by tucking the edges underneath.
- Place the rolls into a greased 9×13 inch pan, or a similar sized baking dish, leaving a little space between each roll.
- Second Rise:
- Cover the pan with plastic wrap and let the rolls rise for 45-60 minutes, or until they have nearly doubled in size.
- Preheat Oven and Egg Wash (Optional):
- Preheat your oven to 350°F (175°C).
- If desired, whisk together the egg and milk for the egg wash. Gently brush the tops of the rolls with the egg wash.
- Sprinkle with sesame seeds, or everything bagel seasoning if desired.
- Bake:
- Bake the rolls for 20-25 minutes, or until golden brown.
- Let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
- Serve warm or at room temperature.
Tips and Notes:
- Ensure the milk is warm, not hot, to activate the yeast properly.
- Softened butter is key to achieving a smooth and rich brioche dough.
- Don’t over-knead the dough, as it can make the rolls tough.
- Allow ample time for both rises to ensure light and airy rolls.
- For individual rolls, they can be placed on a parchment lined baking sheet, leaving a couple inches between each roll.
- Store leftover rolls in an airtight container at room temperature for up to 3 days.