Milk Brioche Rolls

Milk Brioche Rolls 🍞🥛

These Milk Brioche Rolls are the epitome of soft, buttery perfection. With their rich, tender crumb and delicate sweetness, they’re perfect for breakfast, sandwiches, or simply enjoying on their own. This recipe is a wonderful introduction to brioche baking, as it’s straightforward and yields consistently delicious results. Whether you’re new to baking or a seasoned pro, these rolls are sure to become a favorite in your kitchen.

Let’s dive into how to make these irresistibly soft and fluffy rolls step by step.

Why You’ll Love This Recipe

1. Soft & Fluffy : The combination of milk, eggs, and butter creates an incredibly light and tender texture.
2. Rich Flavor : The butter and milk give these rolls a luxurious, melt-in-your-mouth taste.
3. Versatile : Perfect for sandwiches, sliders, French toast, or simply as a standalone treat.
4. Beginner-Friendly : Clear instructions make this recipe approachable for bakers of all skill levels.
5. Make-Ahead Friendly : Prepare the dough ahead of time and bake fresh when ready to serve.

Ingredients

(Makes 12 rolls)

• 4 cups all-purpose flour , plus extra for dusting 🌾
• 1/3 cup granulated sugar 🍬
• 1 teaspoon salt 🧂
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup warm water (about 110°F/43°C )
• 2/3 cup whole milk , warmed (about 110°F/43°C ) 🥛
• 3 large eggs , at room temperature
• 1 stick (½ cup) unsalted butter , softened
• 1 egg , beaten (for egg wash )

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water and yeast . Stir gently and let sit for 5–10 minutes , or until the mixture becomes frothy. This indicates the yeast is active and ready to use.

Step 2: Mix the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), combine the flour , sugar , and salt . Mix well.
2. Add the warmed milk , 3 eggs , and the activated yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
   • If using a stand mixer , attach the dough hook and mix on low speed.
3. Gradually add the softened butter , one tablespoon at a time, mixing until fully incorporated. Continue kneading the dough for 8–10 minutes by hand or with a mixer, until smooth, elastic, and slightly sticky.

Step 3: First Rise

1. Lightly grease a large bowl with oil or butter. Place the dough in the bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap.
2. Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until it has doubled in size.

Step 4: Shape the Rolls

1. Punch down the risen dough to release any air bubbles. Turn it out onto a lightly floured surface.
2. Divide the dough into 12 equal portions (about 2.5 oz each). Roll each portion into a smooth ball by pulling the dough underneath and pinching it at the bottom.
3. Place the shaped rolls in a greased or parchment-lined 9×13-inch baking pan , spacing them evenly to allow room for rising.

Step 5: Second Rise

1. Cover the rolls with a clean kitchen towel or plastic wrap. Let them rise again for 30–45 minutes , or until they’ve puffed up and nearly doubled in size.

Step 6: Preheat and Egg Wash

1. Preheat your oven to 350°F (175°C) while the rolls are rising.
2. Brush the tops of the rolls gently with the beaten egg for a glossy, golden finish.

Step 7: Bake

1. Bake the rolls in the preheated oven for 20–25 minutes , or until golden brown and the internal temperature reaches 190°F (88°C) .
   • Tip : Rotate the pan halfway through baking for even browning.

Step 8: Cool and Serve

1. Remove the rolls from the oven and let them cool in the pan for 5 minutes .
2. Transfer the rolls to a wire rack to cool completely before slicing or serving.
3. Enjoy these Milk Brioche Rolls warm, slathered with butter, jam, or used for sandwiches!

Tips for Success

1. Use Warm Liquids : Ensure the water and milk are warm but not too hot (no hotter than 110°F/43°C ), as excessive heat can kill the yeast.
2. Knead Thoroughly : Proper kneading develops gluten, which gives the rolls their soft, fluffy texture.
3. Don’t Rush the Rises : Allow the dough to double in size during both rises for the best results.
4. Storage : Store the cooled rolls in an airtight container or zip-top bag at room temperature for up to 2 days . For longer storage, freeze for up to 1 month .
5. Freeze for Later : Freeze unbaked rolls after shaping. Let them thaw and rise before brushing with egg wash and baking as directed.

Perfect Pairings

These Milk Brioche Rolls pair beautifully with:

• Butter & Jam : Spread with softened butter or your favorite jam for a simple treat.
• Breakfast Sandwiches : Use them as a base for egg, cheese, and bacon sandwiches.
• French Toast : Transform leftover rolls into decadent French toast for brunch.
• Soups & Stews : Serve alongside creamy soups or hearty stews for a comforting meal.

Nutritional Information (Per Roll, Approx.)

(Based on 12 rolls)

• Calories : ~200 kcal
• Protein : ~5g
• Carbohydrates : ~28g
• Fat : ~8g
• Fiber : ~1g

Note: Nutritional values may vary based on specific brands and portion sizes.

Final Thoughts

These Milk Brioche Rolls are a buttery, pillowy delight that’s perfect for any occasion. Whether you’re serving them for breakfast, using them for sandwiches, or simply enjoying them warm with butter, these rolls are sure to impress. The combination of milk, eggs, and butter creates a dough that’s rich, soft, and utterly satisfying.

The best part? They’re endlessly versatile, so you can tweak the recipe, shape them differently, or experiment with fillings to make them your own. So grab your ingredients, knead that dough, and get ready to enjoy a roll that’s as fun to make as it is to eat.