Milk Brioche Rolls

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🥖 Milk Brioche Rolls

💛 Why You’ll Love These Rolls

These rolls are unbelievably soft, fluffy, and slightly sweet — just like a bakery classic. Warm milk and butter enrich the dough, while eggs give it that signature brioche richness. They’re easy enough for beginners yet elegant enough for any occasion.

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🧈 Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
  Gives structure while keeping the rolls tender.
• 2 large eggs, room temperature
  Adds richness and color.
• 1 cup whole milk, warmed to about 110°F (43°C)
  Activates the yeast and keeps the dough soft.
• 2¼ tsp (1 packet) active dry yeast
  Leavens the dough, making it rise and fluffy.
• ¼ cup granulated sugar
  Balances flavor and helps yeast fermentation.
• 1 tsp salt
  Brings out the buttery flavor.
• 4 tbsp unsalted butter, softened
  Creates that tender, melt-in-your-mouth texture.
• 1 egg + 1 tbsp milk (for egg wash)
  Gives the rolls a glossy golden top.

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👩‍🍳 Instructions

1. Activate the Yeast

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be inactive.)

2. Make the Dough

In a large mixing bowl (or stand mixer with dough hook), combine flour and salt. Add the eggs and yeast mixture, mixing until a shaggy dough forms.

Add the softened butter one tablespoon at a time, kneading well after each addition until fully incorporated.

3. Knead Until Smooth

Knead the dough for 10–12 minutes (or 8–10 minutes in a mixer) until smooth, elastic, and slightly tacky but not sticky.

If too sticky, add a tablespoon of flour at a time — but avoid adding too much or the rolls will be dense.

4. First Rise

Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

5. Shape the Rolls

Punch down the dough to release air. Divide into 12 equal portions (or more for smaller rolls). Shape each piece into a smooth ball and arrange on a parchment-lined baking sheet or in a greased 9x13-inch pan.

6. Second Rise

Cover and let the rolls rise again for 30–45 minutes, until puffy and nearly doubled.

7. Brush and Bake

Preheat oven to 375°F (190°C). Brush each roll with egg wash (1 egg + 1 tbsp milk).

Bake for 18–22 minutes, or until golden brown on top.

8. Cool and Enjoy

Remove from oven and let cool slightly before serving. Brush with melted butter for extra shine and softness.

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💡 Pro Tips

• For extra flavor, refrigerate the dough overnight after the first rise. The slow fermentation deepens the buttery taste.
• These rolls freeze beautifully — just reheat in the oven or microwave when ready to enjoy.
• Use leftovers for sliders, breakfast sandwiches, or French toast.

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