Ah, milk brioche rolls! 😋 Those are soft, slightly sweet, buttery bread rolls enriched with milk and eggs. They’re pillowy, tender, and perfect for breakfast, sandwiches, or just enjoying with butter and jam.
Here’s a straightforward overview of how they’re made:
Ingredients (makes ~8 rolls)
- 250 g (2 cups) all-purpose flour
- 30 g (3 tbsp) sugar
- 5 g (1 tsp) salt
- 7 g (1 packet) instant yeast
- 120 ml (½ cup) warm milk
- 1 large egg
- 50 g (¼ cup) unsalted butter, softened
Method
- Activate yeast: Mix warm milk, sugar, and yeast. Let it sit 5–10 minutes until frothy.
- Make dough: In a bowl, combine flour and salt. Add the yeast mixture and egg. Mix to form a sticky dough.
- Add butter: Gradually knead in softened butter until smooth and elastic (about 10–15 minutes by hand).
- First rise: Cover and let dough rise in a warm place until doubled in size (~1–1.5 hours).
- Shape rolls: Divide dough into 8 pieces, shape into rolls, and place on a baking tray.
- Second rise: Cover and let rise again for 30–45 minutes.
- Bake: Brush with a little milk or egg wash and bake at 180°C (350°F) for 15–20 minutes until golden brown.
- Cool & enjoy: Let rolls cool slightly before eating.
They freeze beautifully too, so you can enjoy them later.
If you want, I can also give a super-soft, ultra-buttery version that almost melts in your mouth—it’s a bit more indulgent but totally worth it. Do you want me to do that?
