Milk Brioche Rolls – Soft, Buttery Perfection

There’s nothing quite like a freshly baked brioche roll. Golden, fluffy, and rich with butter, these rolls have a tender crumb that melts in your mouth. Brioche is a classic French bread known for its soft texture and slightly sweet flavor, and making milk brioche rolls at home is easier than you might think.

These rolls are perfect for a cozy breakfast, sliders, or even dinner rolls for a special meal. Once you try them, they’ll quickly become a staple in your kitchen.

Ingredients (Makes 12 Rolls)

• 1 cup whole milk, warmed
• 2¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 4 large eggs, at room temperature
• ½ cup unsalted butter (1 stick), softened and cut into pieces
• 1 egg (for egg wash)

Instructions

Step 1: Activate the Yeast

1. Warm the milk to about 105–110°F (40–43°C) — it should feel warm but not hot.
2. Stir in the sugar and yeast. Let it sit for 5–10 minutes, until foamy and bubbly. This ensures the yeast is active.

Tip: If the mixture doesn’t foam, your yeast may be expired or the milk too hot/cold. Start over for best results.

Step 2: Make the Dough

1. In a large mixing bowl or stand mixer, combine the flour and salt.
2. Add the eggs and the foamy yeast mixture. Mix until a sticky dough forms.
3. Gradually add the softened butter, a few pieces at a time, kneading until fully incorporated.

Tip: Use a stand mixer with a dough hook if possible; kneading by hand takes about 10–15 minutes until smooth and elastic.

Step 3: First Rise

1. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
2. Let it rise in a warm spot for 1–2 hours, or until doubled in size.

Step 4: Shape the Rolls

1. Punch down the dough gently to release air.
2. Divide into 12 equal pieces (use a kitchen scale for uniform rolls).
3. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing them about 2 inches apart.

Step 5: Second Rise

• Cover the rolls loosely and let them rise for 30–45 minutes, until puffy and slightly touching.

Step 6: Egg Wash

1. Preheat the oven to 375°F (190°C).
2. Beat the remaining egg and brush it lightly over the rolls. This gives them a shiny, golden crust.

Step 7: Bake

• Bake for 18–22 minutes, until golden brown on top and the rolls sound hollow when tapped.
• Remove from the oven and let cool slightly on a wire rack.

Tips for Perfect Brioche Rolls

• Use room temperature eggs and butter for smoother dough.
• Don’t skimp on the butter — it’s what makes brioche rich and tender.
• For a slightly sweeter roll, add 1–2 tablespoons honey to the dough.
• For sliders or sandwiches, bake slightly smaller rolls.

Serving Suggestions

• Spread with butter and jam for breakfast.
• Slice and use for mini sandwiches or sliders.
• Serve alongside soups or stews for a comforting meal.

Storage

• Store in an airtight container at room temperature for 2–3 days.
• Freeze cooled rolls for up to 2 months; thaw at room temperature and warm slightly before serving.

These Milk Brioche Rolls are soft, buttery, and irresistible — a little bit of French bakery magic you can make at home. Once you try them, homemade rolls will never feel like work again.