Here’s a soft and buttery Milk Brioche Rolls recipe — pillowy, slightly sweet, and perfect for breakfast, sandwiches, or just with butter and jam! 🥖✨
🥛 Milk Brioche Rolls Recipe
Ingredients:
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3 ½ cups (440g) all-purpose flour (plus more for dusting)
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¼ cup (50g) sugar
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1 tsp salt
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1 packet (2 ¼ tsp) instant yeast
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¾ cup (180ml) warm milk (not hot, about 100°F/38°C)
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2 large eggs (room temperature)
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½ cup (115g) unsalted butter, softened and cubed
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1 egg + 1 Tbsp milk (for egg wash)
Instructions:
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Activate Yeast (if needed):
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If using active dry yeast, mix it with warm milk and a teaspoon of sugar. Let it sit 5–10 minutes until foamy.
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If using instant yeast, you can mix it directly with flour.
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Make the Dough:
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In a mixing bowl, combine flour, sugar, salt, and yeast.
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Add warm milk and eggs. Mix until a rough dough forms.
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Gradually knead in softened butter, a few cubes at a time, until fully incorporated.
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Knead:
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Knead the dough (by hand 10–12 min, or stand mixer with dough hook 7–8 min) until smooth, elastic, and slightly tacky.
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First Rise:
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Place dough in a greased bowl, cover, and let rise in a warm place for 1½–2 hours until doubled in size.
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Shape the Rolls:
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Punch down dough and divide into 12 equal pieces.
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Shape each piece into a smooth ball and place on a parchment-lined baking tray (leave space between them).
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Second Rise:
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Cover loosely and let rise for 45–60 minutes until puffy.
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Bake:
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Preheat oven to 350°F (175°C).
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Brush rolls with egg wash.
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Bake 20–22 minutes until golden brown.
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Cool & Serve:
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Let cool slightly on a wire rack. Enjoy warm with butter, jam, or use as slider buns!
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✨ Pro Tips:
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For extra softness, replace 2 Tbsp of milk with heavy cream.
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Add a tablespoon of honey for a richer flavor.
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These freeze well — just warm them in the oven before serving.