Milk Brioche Rolls – Myrecipes1

🥛 Milk Brioche Rolls

Soft, pillowy, and impossibly buttery — these milk brioche rolls are everything you want in a homemade bread. Perfect for dinner, sandwiches, or simply tearing apart while still warm from the oven.

Yield: 12 rolls
Prep time: 25 mins | Rise time: 2–3 hours | Bake time: 20–25 mins

📝 Ingredients

For the Dough:

3 ½ cups (440g) bread flour (or all-purpose flour)
¼ cup (50g) granulated sugar
2 ¼ tsp (1 packet / 7g) instant yeast (or active dry yeast)
1 tsp salt
3 large eggs, room temperature
½ cup (120ml) warm whole milk (about 110°F / 43°C)
½ cup (1 stick / 113g) unsalted butter, softened and cut into cubes

For Egg Wash:

1 large egg, beaten
1 tbsp milk

👩‍🍳 Instructions

1. Mix the Dough

In a large bowl or stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt.
Add eggs and warm milk. Mix on low speed until a shaggy dough forms.

2. Add Butter Gradually

With the mixer running on medium-low, add the softened butter, one cube at a time, waiting until each piece is fully incorporated before adding the next.
Continue kneading for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft and slightly sticky.

3. First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel.
Let rise in a warm place for 1½ – 2 hours, until doubled in size.

4. Punch Down & Shape

Gently punch down the dough to release air. Transfer to a lightly floured surface.
Divide the dough into 12 equal pieces (about 75–80g each).
Shape each piece into a smooth ball by pulling the edges toward the center and pinching to seal. Roll gently to smooth.

5. Second Rise

Place the dough balls into a greased 9×13-inch baking pan or a 9-inch round cake pan, spacing them evenly.
Cover loosely and let rise for 45–60 minutes, until puffy and doubled.

6. Preheat & Egg Wash

Preheat oven to 350°F (175°C).
In a small bowl, whisk together the egg and 1 tbsp milk. Brush the egg wash gently over the risen rolls.

7. Bake

Bake for 20–25 minutes, until the tops are deep golden brown and the internal temperature reaches 190°F (88°C).
If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

8. Cool & Serve

Let the rolls cool in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.

💡 Pro Tips & Variations

Room Temperature Ingredients: Cold eggs or milk will cause the butter to seize and make the dough difficult to work with.
Sticky Dough is Normal: Brioche dough is very soft and slightly sticky. Resist adding too much extra flour.
Sweet Add-Ins: Fold in ½ cup chocolate chips, dried cranberries, or raisins after the first rise.
Savory Twist: Reduce sugar to 2 tbsp and add ½ cup shredded Gruyère or Parmesan cheese with the butter.
Make Ahead: After shaping, refrigerate the rolls overnight for the second rise. Bring to room temperature (about 1 hour) before baking.

✅ Why You’ll Love Them

Light as a Cloud: The perfect balance of tender crumb and rich, buttery flavor.
Versatile: Fantastic with jam for breakfast, as a dinner roll, or for mini burgers.
Freezes Beautifully: Store baked rolls in a freezer bag for up to 3 months. Reheat in a 300°F oven for 5–7 minutes.

Enjoy the irresistible aroma of fresh-baked brioche filling your kitchen! 🥐✨