Ah, milk brioche rolls—soft, fluffy, slightly sweet, and perfect for breakfast or snacks! Here’s a simple recipe that balances ease with that rich, buttery brioche flavor.
Ingredients (Makes 8–10 rolls)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm milk (110°F / 43°C)
- 3 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 3 large eggs, room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 1 egg (for egg wash)
Instructions
1. Activate Yeast:
- In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make the Dough:
- In a large bowl, mix flour, remaining sugar, and salt.
- Add eggs and yeast mixture, and stir until a sticky dough forms.
3. Incorporate Butter:
- Gradually add softened butter, a little at a time, kneading until fully incorporated.
- Knead for about 8–10 minutes until smooth and elastic (use a stand mixer or by hand).
4. First Rise:
- Cover the dough with a towel or plastic wrap.
- Let rise in a warm place for 1–2 hours, until doubled in size.
5. Shape Rolls:
- Punch down the dough and divide into 8–10 pieces.
- Shape into smooth balls and place on a parchment-lined baking sheet.
6. Second Rise:
- Cover loosely and let rise 30–45 minutes until puffy.
7. Egg Wash:
- Beat the remaining egg and brush lightly over the tops.
8. Bake:
- Preheat oven to 375°F (190°C).
- Bake 15–20 minutes until golden brown.
- Cool slightly before serving.
💡 Tips:
- For extra richness, brush with melted butter as soon as they come out of the oven.
- Can be made into sliders, dinner rolls, or even used for French toast.
- Dough can be refrigerated overnight after the first rise for slower fermentation and more flavor.
If you want, I can also give a super quick “no-knead” version that still makes soft, fluffy brioche-style rolls without all the kneading and rising steps.
Do you want me to give that version?
