These incredibly soft and buttery brioche rolls are enriched with milk, giving them a delicate crumb and a slightly sweet flavor. Perfect for breakfast, sandwiches, or alongside any meal.
Ingredients:
- For the Dough:
- 300g (about 221 cups) all-purpose flour, plus more for dusting
- 60g (about 41 cup) granulated sugar
- 5g (about 1 teaspoon) instant dry yeast
- 5g (about 1 teaspoon) salt
- 120ml (about 21 cup) warm milk (around 105−115∘F or 40−46∘C)
- 60ml (about 41 cup) warm water
- 1 large egg, lightly beaten
- 85g (about 31 cup) unsalted butter, softened and cut into small pieces
- For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Combine Wet Ingredients: In a separate bowl or measuring cup, combine the warm milk, warm water, and beaten egg.
- Mix the Dough:
- Pour the wet ingredients into the dry ingredients.
- Using a stand mixer fitted with a dough hook (or by hand), mix on low speed until the dough comes together.
- Increase the speed to medium and knead for about 5 minutes, or until the dough is smooth.
- Add the softened butter, a few pieces at a time, kneading until each addition is fully incorporated and the dough is smooth and elastic. This may take another 5−10 minutes.
- First Rise:
- Lightly grease a large bowl with oil or butter.
- Place the dough in the bowl, turning to coat.
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place 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.
- Divide the dough into 10−12 equal pieces.
- Shape each piece into a smooth ball.
- Place the rolls on a parchment-lined baking sheet, leaving some space between each roll.
- Second Rise:
- Cover the baking sheet with plastic wrap or a clean kitchen towel.
- Let the rolls rise in a warm place for 30−45 minutes, or until puffy.
- Egg Wash (Optional):
- If desired, whisk together the beaten egg and milk for the egg wash.
- Gently brush the tops of the rolls with the egg wash.
- Bake:
- Preheat oven to 350∘F (175∘C).
- Bake the rolls for 18−22 minutes, or until golden brown.
- Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your soft and buttery milk brioche rolls warm or at room temperature.