MILK BRIOCHE ROLLS

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These Milk Brioche Rolls are the ultimate crowd-pleaser—pillowy soft, slightly sweet, and rich with a golden, buttery crumb. Because they use a touch of warm milk and butter, they have that signature decadent texture of traditional French brioche while remaining wonderfully light and fluffy.

Ingredients

For the Dough:

  • Warm milk (about 110°F / 43°C): $3/4$ cup
  • Active dry yeast: 2 $1/4$ teaspoons (1 standard packet)
  • Granulated sugar: 1/4 cup
  • All-purpose flour or bread flour: 3 1/2 to 3 3/4 cups (bread flour gives a slightly better chew)
  • Large eggs: 2 (at room temperature)
  • Unsalted butter: 1/3 cup (softened to room temperature, cut into small cubes)
  • Salt: 1 teaspoon

For the Egg Wash:

  • Large egg: 1 beaten with 1 tablespoon of milk

Step-by-Step Instructions

Step 1: Activate the Yeast

  1. In a large bowl (or the bowl of a stand mixer), combine the warm milk, yeast, and 1 tablespoon of the granulated sugar (taken from your 1/4 cup measure).
  2. Stir gently and let it sit for 5 to 10 minutes until the surface becomes frothy and bubbly.

Step 2: Mix the Dough

  1. Add the remaining sugar, eggs, and about 2 cups of the flour to the yeast mixture. Mix until combined.
  2. Gradually add the remaining flour and the salt. Knead the dough (using a stand mixer fitted with the dough hook attachment on medium-low speed, or by hand on a floured surface) for about 5 minutes until it starts coming together.
  3. With the mixer running on low, add the softened butter one cube at a time, waiting for each piece to incorporate before adding the next.
  4. Continue kneading for another 8 to 10 minutes. The dough will look wet and sticky at first, but it will eventually smooth out and pull away from the sides of the bowl. It should remain soft and slightly tacky.

Step 3: First Rise

  1. Shape the dough into a smooth ball and place it in a large, lightly oiled bowl.
  2. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.

Step 4: Shape the Rolls

  1. Gently punch down the risen dough and turn it out onto a lightly floured work surface.
  2. Divide the dough into 12 equal pieces (roughly 75g to 80g each for uniform rolls).
  3. Roll each piece into a tight, smooth ball by cupping your hand over the dough and swirling it against the counter.
  4. Arrange the balls in a greased 9×13-inch baking dish or a round cake pan, leaving a tiny bit of space between them so they can expand.

Step 5: Second Rise & Preheating

  1. Cover the pan loosely and let the shaped rolls rise a second time for 45 to 60 minutes, until puffy and touching.
  2. While they finish rising, preheat your oven to 350°F (175°C).

Step 6: Bake

  1. Brush the tops of the risen rolls gently with your egg-and-milk wash for a gorgeous, shiny golden crust.
  2. Bake for 20 to 25 minutes until the tops are deep golden brown. If they start browning too quickly during the first 15 minutes, tent them loosely with a sheet of aluminum foil.
  3. Remove from the oven and brush immediately with a little melted butter for extra shine and flavor. Let them cool slightly before pulling apart and serving warm!

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