Here’s a soft, fluffy, bakery-style recipe for milk brioche rolls — pillowy, slightly sweet, and perfect for breakfast or dinner.
🥛🍞 Milk Brioche Rolls
Ingredients (12 rolls)
- 3 ¼ cups (400g) all-purpose flour
- ¼ cup (50g) sugar
- 1 tsp salt
- 1 tbsp instant yeast (or 1 packet, 2¼ tsp)
- 1 cup (240ml) warm milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- 6 tbsp (85g) unsalted butter, softened
- 1 tsp vanilla extract (optional)
- Egg wash: 1 egg + 1 tbsp milk
Instructions
1. Make the dough
- In a bowl or stand mixer bowl, combine the flour, sugar, salt, and yeast.
- Add warm milk, eggs, and vanilla (if using).
- Mix until a dough forms, then add the softened butter a tablespoon at a time.
- Knead for 8–10 minutes (stand mixer: medium speed).
- Dough should be smooth, elastic, and slightly tacky.
2. First rise
- Place dough in a greased bowl, cover, and let rise 1–1½ hours or until doubled.
3. Shape the rolls
- Punch down the dough.
- Divide into 12 equal pieces.
- Shape each piece into a smooth ball by tucking the edges underneath.
- Place onto a parchment-lined 9×13 pan or baking sheet.
4. Second rise
- Cover loosely and let rise 45–60 minutes, until puffy.
5. Bake
- Preheat oven to 350°F (175°C).
- Brush rolls with egg wash for a shiny golden top.
- Bake 18–22 minutes, until lightly browned.
6. Serve
Let cool 10 minutes. Best served warm with butter, jam, or honey.
⭐ Tips for Perfect Brioche
- Dough should be soft but not overly sticky — add 1–2 tbsp flour if needed.
- For extra rich rolls, replace ¼ cup of the milk with heavy cream.
- For super soft texture, brush hot rolls with melted butter after baking.
- Dough can be refrigerated overnight after the first rise for even better flavor.
If you want, I can also give you:
🍫 Chocolate-filled brioche rolls
🍞 Brioche burger buns
🍯 Honey milk brioche version
🥛 No-knead brioche dough
