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
Scale
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.
