Milk Brioche Rolls

Description

Milk Brioche Rolls are soft, fluffy, and slightly sweet rolls enriched with butter, eggs, and milk. These classic French-inspired rolls have a tender crumb and a rich, buttery taste, making them perfect for breakfast, sandwiches, or as a side for soups and stews. Their golden-brown crust and pillowy texture make them a favorite in bakeries and homes alike.

Ingredients

For the Dough:

3 ½ cups (440g) bread flour (or all-purpose flour)
¼ cup (50g) granulated sugar
1 packet (2 ¼ tsp or 7g) instant yeast
1 tsp salt
¾ cup (180ml) warm milk (110°F/45°C)
2 large eggs (room temperature)
4 tbsp (60g) unsalted butter (softened)

For the Egg Wash:

1 egg yolk
1 tbsp milk

Instructions

Step 1: Activate the Yeast

Warm the milk to about 110°F (45°C)—it should be warm but not hot.
Stir in sugar and yeast, then let it sit for 5–10 minutes until foamy.

Step 2: Make the Dough

In a large mixing bowl, combine flour and salt.
Add the yeast mixture and eggs, then mix until a rough dough forms.
Knead by hand (10-12 minutes) or using a stand mixer (7-8 minutes on medium speed) until the dough becomes smooth and elastic.

Step 3: Incorporate Butter

Gradually add softened butter, one tablespoon at a time, kneading until fully incorporated. The dough will be sticky at first but will come together.

Step 4: First Rise

Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Step 5: Shape the Rolls

Punch down the dough and divide it into 12 equal pieces.
Roll each piece into a smooth ball and place them on a parchment-lined baking tray.

Step 6: Second Rise

Cover the rolls loosely and let them rise for another 45-60 minutes, or until puffy.

Step 7: Bake the Rolls

Preheat oven to 375°F (190°C).
Brush the rolls with the egg wash for a shiny golden crust.
Bake for 15-18 minutes or until golden brown.

Step 8: Cool and Serve

Let the rolls cool slightly before serving. Enjoy warm or at room temperature!

Tips for Perfect Milk Brioche Rolls

✔ Use bread flour for extra chewiness, but all-purpose flour works well too.
✔ Make sure the butter is soft before adding it to the dough for even mixing.
✔ Don’t rush the rising time—proper proofing ensures a light, airy texture.
✔ Brushing with egg wash gives the rolls a golden, glossy finish.
✔ For extra flavor, add a teaspoon of vanilla extract or lemon zest to the dough.

Serving Suggestions

Serve warm with butter, jam, or honey.
Use them for mini sandwiches or sliders.
Pair with soups, stews, or roasted meats.
Transform into French toast or bread pudding the next day.

Nutritional Information (Per Roll, Approximate)

Calories: 180
Carbohydrates: 25g
Protein: 5g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 150mg
Sugar: 4g

Health Benefits of Milk Brioche Rolls

🥛 Good Source of Protein & Calcium – Thanks to milk and eggs.
🥚 Provides Healthy Fats – From butter, which supports brain and skin health.
🍞 Energy-Boosting Carbohydrates – Perfect for breakfast or pre-workout fuel.
💛 No Artificial Preservatives – Homemade is always better!

Q&A – Common Questions

Q: Can I make the dough ahead of time?

✅ Yes! After the first rise, cover and refrigerate overnight. Let it come to room temperature before shaping and baking.

Q: Can I freeze brioche rolls?

✅ Absolutely! Once cooled, freeze in an airtight bag for up to 3 months. Reheat in the oven at 300°F (150°C) for 5-7 minutes.

Q: What if I don’t have a stand mixer?

✅ You can knead by hand—it takes a bit longer but is completely doable.

Q: Can I make this dairy-free?

✅ Yes! Substitute milk with almond or oat milk and use dairy-free butter.

Q: Why are my rolls dense?

❌ The dough may have been under-kneaded or didn’t rise long enough.

Enjoy your homemade Milk Brioche Rolls! Let me know if you have any other questions. 😊🍞