Milk Brioche Rolls

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Description

Soft, buttery, and slightly sweet, Milk Brioche Rolls are the perfect balance between bread and pastry. With a pillowy interior and golden crust, they make an elegant side for breakfast, brunch, or dinner. These rolls are enriched with milk, butter, and eggs, which give them their rich flavor and tender crumb. Enjoy them warm with butter, jam, or use them as a base for mini sandwiches.

Ingredients For Milk Brioche Rolls

  • 3 ½ cups (440 g) all-purpose flour (plus extra for dusting)

  • ¼ cup (50 g) sugar

  • 2 ¼ tsp (1 packet) instant yeast

  • 1 tsp salt

  • ¾ cup (180 ml) warm milk (about 110°F / 43°C)

  • 2 large eggs (room temperature)

  • 5 tbsp (70 g) unsalted butter, softened

  • 1 egg yolk (for egg wash, optional)

  • 1 tbsp milk (for egg wash)

 Instructions

  1. Activate yeast (if needed): If using active dry yeast, dissolve it in the warm milk with 1 tsp sugar. Let it foam for 5–10 minutes. If using instant yeast, you can skip this step.

  2. Mix dough: In a large bowl (or stand mixer with dough hook), combine flour, sugar, yeast, and salt. Add milk, eggs, and softened butter. Mix until dough comes together.

  3. Knead: Knead for 8–10 minutes until smooth and elastic. The dough will be slightly sticky—avoid adding too much flour.

  4. First rise: Place dough in a greased bowl, cover, and let it rise for 1–1.5 hours, or until doubled in size.

  5. Shape rolls: Punch down dough and divide into 12–15 equal pieces. Roll into smooth balls and place on a parchment-lined baking tray or greased pan.

  6. Second rise: Cover loosely and let rise again for 45–60 minutes, until puffy.

  7. Egg wash & bake: Preheat oven to 350°F (175°C). Brush rolls with egg wash (egg yolk + milk) for a shiny finish. Bake 18–22 minutes, until golden brown.

  8. Cool & enjoy: Let cool slightly before serving warm.

 Notes

  • Brioche dough is sticky—avoid over-flouring. It becomes smoother after kneading.

  • The second rise is important for fluffy rolls, don’t rush it.

  • You can prepare the dough ahead and let it rise in the fridge overnight.

Tips

  • For extra softness, replace some of the milk with heavy cream.

  • Add a pinch of nutmeg or vanilla for a subtle flavor twist.

  • Freeze baked rolls once cooled—reheat in the oven for fresh-from-the-bakery taste.

  • If you want them sweeter, sprinkle with coarse sugar before baking.

 Servings

  • Makes 12–15 rolls

  • Serving size: 1 roll

 Nutritional Info (per roll, approx.)

  • Calories: 190

  • Carbs: 28 g

  • Protein: 5 g

  • Fat: 6 g

  • Sugar: 5 g

  • Fiber: 1 g

 Benefits

  • Enriched with eggs and milk → provides protein and calcium.

  • Satisfying and filling, yet light in texture.

  • Versatile → great for sweet or savory pairings.

  • Can be part of festive dinners or casual breakfasts.

 Q&A

Q: Can I make these without a stand mixer?
A: Yes, but be prepared for a sticky dough. Use a bench scraper and lightly floured hands while kneading.

Q: Can I use whole wheat flour?
A: You can replace up to 30% of the flour with whole wheat. More than that will make the rolls denser.

Q: How do I store them?
A: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

Q: Can I make them dairy-free?
A: Yes, substitute plant-based milk and vegan butter. Texture may be slightly different but still delicious.

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