Description
This Milk Brioche recipe yields 12 soft, fluffy rolls with a delicate, buttery texture that’s light as a cloud. Perfect for breakfast, snacks, or alongside your favorite meal, these brioche rolls are made with simple ingredients and classic bread-making techniques to achieve a rich, tender crumb and golden crust.
Ingredients
Scale
Dry Ingredients
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2¼ tsp) active dry yeast
Wet Ingredients
- ½ cup warm milk (110°F / 45°C)
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 egg, beaten (for egg wash)
Instructions
- Activate yeast: In a small bowl, mix the warm milk with the active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add in the three eggs and the foamy yeast mixture. Mix all ingredients together until a rough dough forms, ensuring everything is evenly combined.
- Knead & add butter: Knead the dough either by hand or in a mixer for about 10 minutes. Gradually incorporate the softened unsalted butter during kneading until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Cover the dough and place it in a warm spot to rise until it doubles in size, which usually takes between 1 and 2 hours. This resting time helps develop flavor and texture.
- Shape rolls: Once risen, gently punch down the dough to release excess air. Divide it into 12 even portions and shape each into a smooth ball. Arrange these balls in a greased baking dish or pan, placing them close but not touching.
- Second rise: Cover the shaped rolls and let them rise again until puffy and nearly doubled, about 45 to 60 minutes. This ensures a tender crumb and proper volume.
- Bake: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with beaten egg to give them a beautiful shiny, golden crust. Bake for 20 to 25 minutes or until the tops are golden brown and the rolls sound hollow when tapped.
- Cool & enjoy: Remove the rolls from the oven and allow them to cool slightly before serving warm. These brioche rolls are perfect fresh out of the oven or toasted the next day.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can substitute all-purpose flour with bread flour for a slightly chewier texture.
- Allowing a slow, cool rise overnight in the refrigerator can develop deeper flavor.
- Store leftover brioche rolls in an airtight container to maintain softness.
- These rolls freeze well; thaw and warm before serving.
