Milk Brioche Rolls

📜 Description

Milk Brioche Rolls are soft, buttery, slightly sweet yeast rolls made with eggs and milk. With a light, airy crumb and rich flavor, they are perfect for breakfast with jam or butter, as sandwich buns, or served alongside dinner.

🌍 Origin

Brioche originates from France and dates back to at least the 15th century. It’s a highly enriched bread made with a high butter and egg content, giving it a tender and rich texture. This variation – Milk Brioche – incorporates milk for extra softness and a slightly richer taste.

🧈 Ingredients (Quantity)

Ingredient	Quantity
All-purpose flour	3 ½ cups (440g)
Whole milk (warm)	¾ cup (180ml)
Active dry yeast	2 ¼ tsp (1 packet)
Granulated sugar	¼ cup (50g)
Eggs	2 large
Unsalted butter (soft)	½ cup (113g)
Salt	1 tsp
Egg (for egg wash)	1 (beaten with 1 tbsp milk)

🍯 Optional Ingredients

Honey (1 tbsp, for slight sweetness)
Vanilla extract (1 tsp, for aroma)
Sesame seeds or poppy seeds (for topping)
Milk powder (1 tbsp, for enhanced richness)

👩‍🍳 Instructions

Activate Yeast:
In a bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
Mix Dough:
In a stand mixer with the dough hook, combine flour and salt. Add eggs and the yeast mixture. Mix on low until combined.
Add Butter:
Gradually add softened butter, a few cubes at a time, mixing until incorporated. Knead for 8–10 minutes until smooth and elastic.
First Rise:
Transfer dough to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Shape Rolls:
Punch down the dough, divide into 12 equal pieces. Shape into balls and place in a greased 9×13-inch baking dish or on a baking tray.
Second Rise:
Cover loosely and let rise for another 45–60 minutes until puffy.
Preheat Oven:
Preheat to 350°F (175°C).
Bake:
Brush rolls with egg wash. Bake for 18–22 minutes until golden brown and cooked through.
Cool & Serve:
Let cool slightly before serving. Enjoy warm with butter, jam, or as sliders.

✅ Tips for Success

Room Temperature Ingredients: Ensure butter and eggs are at room temperature for best dough consistency.
Don’t Skip Kneading: Proper kneading helps develop the gluten for that stretchy, soft texture.
Watch the Proofing Time: Over-proofing can lead to collapsed rolls; under-proofing will make them dense.
Use Bread Flour (optional): For a chewier texture, you can swap some or all flour with bread flour.