Here’s a step-by-step recipe for soft, fluffy Milk Brioche Rolls—perfect for breakfast, sandwiches, or snacks. Brioche is rich and buttery, and using milk makes it extra tender.
Milk Brioche Rolls (Step-by-Step)
🥐 Ingredients
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- ½ cup (120 ml) warm milk (about 100–110°F / 38–43°C)
- 3 large eggs, room temperature
- ½ cup (115 g) unsalted butter, softened and cut into pieces
- 1 egg (for egg wash)
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional) or wooden spoon
- Baking sheet
- Parchment paper or silicone mat
- Pastry brush
Step-by-Step Directions
Step 1: Activate Yeast (if needed)
- If using instant yeast, you can mix it directly with the flour.
- If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let it sit 5–10 minutes until frothy.
Step 2: Mix Dry Ingredients
- In a large bowl, combine:
- Flour
- Sugar
- Salt
- Yeast (if instant)
Step 3: Add Wet Ingredients
- Add warm milk and eggs to the dry ingredients.
- Mix until a sticky dough forms.
Step 4: Knead the Dough
- Knead the dough by hand or with a stand mixer for 8–10 minutes, until smooth and elastic.
- Gradually add soft butter, a few pieces at a time, kneading until fully incorporated.
- The dough will be slightly sticky but soft and silky.
Step 5: First Rise
- Place the dough in a lightly oiled bowl and cover with a clean towel or plastic wrap.
- Let it rise in a warm place for 1–2 hours, or until doubled in size.
Step 6: Shape the Rolls
- Punch down the dough gently.
- Divide into 12 equal pieces.
- Shape each piece into a ball and place on a lined baking sheet, leaving space between them.
Step 7: Second Rise
- Cover loosely with a towel and let rise for 30–45 minutes, until puffy.
Step 8: Egg Wash
- Beat 1 egg and brush it over the tops of the rolls for a golden, shiny finish.
Step 9: Bake
- Preheat oven to 375°F (190°C).
- Bake rolls for 15–20 minutes, until golden brown.
- If they brown too fast, cover loosely with foil for the last 5 minutes.
Step 10: Cool and Serve
- Let the rolls cool slightly on a rack.
- Serve warm or store in an airtight container for 2–3 days.
Tips
- For extra softness, brush the tops with melted butter after baking.
- Brioche can also be frozen before or after baking—just thaw at room temperature.
- Add a teaspoon of vanilla extract or citrus zest for flavor variations.
If you want, I can also give a quick stovetop version of brioche-like rolls that doesn’t need an oven. This is great if you don’t have an oven handy. Do you want me to share that?