If you adore rich, soft, and slightly sweet bread that melts in your mouth, then you are going to fall head over heels for this recipe. The Buttery Milk Brioche Rolls: The Best Recipe You’ll Love Recipe brings together the perfect balance of fluffy texture and buttery flavor that feels both comforting and luxurious. These rolls are tender with a golden crust that’s just begging to be torn apart and enjoyed warm from the oven. Whether you’re making a cozy breakfast or an elegant dinner side, these brioche rolls will elevate your meal and become an instant favorite at your table.
Ingredients You’ll Need
To make these irresistibly soft and buttery brioche rolls, you’ll use simple pantry staples that each play a key role in building the perfect dough. From yeast that brings the airy lift to eggs and butter that create richness, every ingredient is thoughtfully chosen to maximize flavor and texture.
- Milk (1 cup): Use 2% for the best balance, or whole milk for extra richness that makes the rolls even softer.
- Dry Active Yeast (2 1/4 tsp): Ensures your rolls rise perfectly fluffy; always check freshness for best results.
- Sugar (1/4 cup): Adds a gentle sweetness and helps feed the yeast for that wonderful rise.
- Salt (1 tsp): Enhances all the flavors and balances the sweetness.
- All-Purpose Flour (3 cups): Use spoon and level technique to prevent dense dough and create tender rolls.
- Eggs (3 large): Adds richness and structure; one is reserved for the egg wash for a shiny finish.
- Unsalted Butter (1/2 cup): Softened to fold smoothly into the dough, bringing decadent softness and flavor.
- Egg (1 large, beaten): For brushing on top to get that beautiful, golden crust.
How to Make Buttery Milk Brioche Rolls: The Best Recipe You’ll Love Recipe
Step 1: Activate the Yeast
Warm the milk until just lukewarm, then stir in the dry active yeast and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes foamy. This signals the yeast is alive and kicking, ready to give your dough that magnificent rise we all love.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour, salt, and sugar. In a separate bowl, whisk together the eggs and softened butter, then add the yeast mixture. Slowly pour the wet ingredients into the dry while stirring to form a sticky dough. This combination is what gives the brioche its signature tender crumb and buttery flavor.
Step 3: Knead Until Smooth
Turn the dough onto a lightly floured surface and knead for about 10 minutes by hand, or use a stand mixer with a dough hook for 6-8 minutes. Kneading develops the gluten, giving your rolls that perfect chewy yet soft texture. The dough should be slightly tacky but not overly sticky when ready.
Step 4: First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until doubled in size—about 1 to 1.5 hours. This waiting period allows the dough to become airy and light, setting the foundation for fluffy brioche rolls.
Step 5: Shape the Rolls
Punch down the risen dough gently, then divide it into 12 equal portions. Shape each portion into a smooth ball by pulling the dough under itself to create surface tension. Place the balls close together on a greased baking pan for soft sides or spaced apart for crustier edges.
Step 6: Second Rise and Egg Wash
Let the shaped rolls rise again for 30-45 minutes until puffy and nearly doubled. Just before baking, brush each roll generously with the beaten egg. This step gives your rolls a gorgeous glistening golden exterior that invites you to dig in.
Step 7: Bake to Perfection
Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the tops are deep golden and the rolls sound hollow when tapped. The aroma during baking is intoxicating—the buttery, sweet scent filling your kitchen will make it impossible to wait until the rolls cool.
How to Serve Buttery Milk Brioche Rolls: The Best Recipe You’ll Love Recipe
Garnishes
These rolls are delightful on their own, but adding a pat of high-quality butter or a drizzle of honey really elevates the experience. For a special touch, sprinkle some flaky sea salt or freshly chopped herbs like rosemary or thyme on top after baking to enhance each bite.
Side Dishes
Brioche rolls shine as a side to hearty soups, stews, and roasted meats. They are perfect for sopping up gravy or soaking in sauces. Pair them with a fresh salad or steamed veggies for a well-rounded meal that balances richness with crispness.
Creative Ways to Present
Turn your Buttery Milk Brioche Rolls into miniature sliders with your favorite fillings like crispy fried chicken or savory mushrooms. You can also slice them horizontally, spread with jam and cream cheese for a brunch twist, or toast them lightly and serve with melted cheese and charcuterie for an irresistible appetizer platter.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls in an airtight container or resealable bag at room temperature for up to 2 days. To maintain freshness, adding a slice of bread inside the container can help slow down the drying process.
Freezing
These brioche rolls freeze beautifully! Wrap each roll tightly in plastic wrap and then place them in a freezer bag. They will keep well for up to 3 months. When you want to enjoy them, simply thaw at room temperature or overnight in the fridge.
Reheating
For that fresh-from-the-oven taste, warm the rolls in a preheated oven at 350°F (175°C) for about 5-7 minutes. Microwaving works in a pinch, but be careful—it can make them gummy if heated too long. Toasting cut rolls lightly also brings out a lovely crunch and sweetness.
FAQs
Can I use whole milk instead of 2% for this recipe?
Absolutely! Whole milk will make the brioche rolls slightly richer and creamier, though 2% works perfectly well if that’s what you have on hand.
Why is it important to let the dough rise twice?
The first rise develops the dough’s bulk and airy structure, while the second rise (after shaping) ensures the rolls are light and fluffy, creating that soft texture we love in brioche.
Can I make these rolls without eggs?
Eggs are essential here for that tender crumb and golden crust. Omitting them would change the texture and richness drastically, so I don’t recommend skipping them for this recipe.
How do I know when the rolls are fully baked?
Look for a deep golden color and a hollow sound when tapping the bottom of a roll. Using a thermometer, the internal temperature should be around 190°F (88°C) for perfectly baked brioche.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. You may need to adjust the rising times slightly since instant yeast works faster, but overall the results should be just as delicious.
Final Thoughts
If you’re ready to wow your family or friends with a truly special bread, I can’t recommend this Buttery Milk Brioche Rolls: The Best Recipe You’ll Love Recipe enough. It’s a heartwarming, buttery treat that feels both indulgent and approachable. Give it a try, and I promise these rolls will become one of your most beloved recipes to make time and time again.
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Buttery Milk Brioche Rolls: The Best Recipe You’ll Love Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: French
Description
These Buttery Milk Brioche Rolls are soft, fluffy, and rich, perfect for breakfast or as a side for dinner. Made with milk, eggs, and butter, they offer a tender crumb with a slightly sweet finish. This recipe yields 12 golden, tender rolls that are perfect for sandwiches or simply enjoyed warm with butter.
Ingredients
Dough Ingredients
- 1 cup Milk (2% preferred; whole milk can be used but will alter richness)
- 2 1/4 teaspoons Dry Active Yeast (ensure freshness for best results)
- 1/4 cup Sugar (to sweeten and feed the yeast)
- 1 teaspoon Salt (to enhance flavor)
- 3 cups All-Purpose Flour (spooned and leveled for accuracy)
- 3 large Eggs (2 for dough, 1 for egg wash)
- 1/2 cup Unsalted Butter (softened for mixing)
For Brushing
- 1 large Egg (beaten for brushing on rolls)
Instructions
- Activate the yeast: Warm the milk to about 110°F (lukewarm), then sprinkle the dry active yeast and a teaspoon of sugar over the milk. Let it sit for 5-10 minutes until it becomes frothy and bubbles form, indicating the yeast is active.
- Mix ingredients: In a large mixing bowl, combine the activated yeast mixture, remaining sugar, salt, 2 eggs, and softened butter. Gradually add the flour and mix until the dough begins to form.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook for about 6-8 minutes.
- First rise: Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape rolls: Punch down the risen dough gently to release air. Divide the dough into 12 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper, spaced apart.
- Second rise: Cover the shaped rolls loosely and allow them to rise again for 30-45 minutes until puffy and nearly doubled.
- Preheat oven and prepare egg wash: Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it generously over the tops of the rolls to give them a shiny, golden crust once baked.
- Bake the rolls: Bake the brioche rolls in the preheated oven for about 20-25 minutes or until golden brown on top and cooked through. The internal temperature should reach about 190°F (88°C).
- Cool and serve: Remove the rolls from the oven and transfer them to a wire rack to cool slightly before serving warm or at room temperature.
Notes
- For richer rolls, whole milk can be used instead of 2% milk.
- Make sure the yeast is fresh for a good rise and fluffy texture.
- Do not overheat the milk; lukewarm milk activates yeast effectively without killing it.
- Egg wash gives the rolls a beautiful shiny golden crust; you can add a pinch of salt or sugar to the wash for added flavor or gloss.
- Store leftover rolls in an airtight container; they can be frozen and reheated gently.
