Here’s a soft, buttery Milk Brioche Rolls recipe — perfect for breakfast, sandwiches, or just enjoying warm with butter. 🥖✨
🥖 Milk Brioche Rolls
Ingredients (Makes 8–10 rolls)
For the dough
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3 ½ cups (440 g) all-purpose flour
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¼ cup (50 g) sugar
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2 ¼ tsp (1 packet) active dry yeast
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1 tsp salt
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½ cup (120 ml) warm milk
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3 large eggs
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½ cup (115 g) unsalted butter, softened
For the egg wash
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1 egg, beaten
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1 tbsp milk
Instructions
1. Activate the yeast
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Warm the milk slightly (not hot) and stir in 1 tsp sugar.
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Sprinkle yeast on top and let it sit 5–10 minutes until frothy.
2. Make the dough
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In a large bowl, combine flour, remaining sugar, and salt.
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Add the yeast mixture and 2 eggs. Mix until a sticky dough forms.
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Gradually add the softened butter, a few tablespoons at a time, kneading until smooth and elastic (about 10–12 minutes by hand or 6–8 minutes in a stand mixer).
3. First rise
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Place dough in a greased bowl, cover with a towel or plastic wrap.
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Let it rise for 1–2 hours, until doubled in size.
4. Shape the rolls
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Punch down the dough gently and divide into 8–10 equal pieces.
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Shape into smooth balls and place on a greased or parchment-lined baking tray, leaving space to expand.
5. Second rise
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Cover and let rise 30–45 minutes, until puffy.
6. Bake
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Preheat oven to 375°F (190°C).
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Brush rolls with egg wash (egg + milk).
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Bake 18–22 minutes until golden brown on top.
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Cool slightly before serving.
Tips for Perfect Brioche Rolls
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Extra soft: Use bread flour instead of all-purpose.
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Add flavor: A tsp of vanilla or a pinch of nutmeg can enhance taste.
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Sweet variation: Sprinkle sugar on top before baking or fill rolls with jam or chocolate.
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Storage: Store in an airtight container for 2–3 days, or freeze for longer.
I can also give a quick 1-hour Milk Brioche Roll shortcut that skips most of the long rising but still gives soft, fluffy results — perfect for when you want fresh rolls fast.
Do you want me to do that?
