Milk brioche rolls are the ultimate treat—soft, fluffy, and perfect for any meal. Whether you enjoy them with a spread of butter or jam for breakfast, as a side for dinner, or simply as a snack, these rolls bring a touch of warmth to any table. Follow this simple guide to create brioche rolls so light and tender that they’ll become a family favorite.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Additional Rise Time: 2-3 hours
- Total Time: Approximately 3.5 hours
- Servings: 12 rolls
Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 3 large eggs, room temperature
- 4 cups bread flour (or all-purpose flour if preferred)
- 1 tsp salt
- 1/2 cup unsalted butter, softened and cut into small pieces
- Egg wash: 1 egg + 1 tbsp milk
Step-by-Step Guide
- Activate the Yeast: In a small bowl, mix warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy—this ensures the yeast is active.
- Prepare the Dough: In a large bowl, combine the yeast mixture, eggs, and softened butter. Gradually add the flour and salt, mixing until a sticky dough forms.
- Knead: Knead the dough on a floured surface for about 10 minutes, or use a stand mixer for 5 minutes. The dough should be smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
- Shape the Rolls: Punch down the dough to release air. Divide it into 12 equal pieces, shaping each piece into a ball. Place them on a baking sheet lined with parchment paper. Cover and let rise again for 45 minutes to 1 hour.
- Bake: Preheat your oven to 350°F (175°C). Brush the tops with an egg wash for a golden finish. Bake for 15-20 minutes, or until golden brown on top.
- Serve & Enjoy: Let the rolls cool slightly, then enjoy them warm. They’re delicious with butter, jam, or even a drizzle of honey!
Tips for Success
- Room Temperature Ingredients: Cold ingredients slow yeast activity, so let everything sit out for a bit.
- Thorough Kneading: This helps develop gluten, giving the rolls that stretchy, fluffy texture.
- Don’t Skip the Second Rise: Essential for light, airy rolls.
Serving Suggestions
Brioche rolls are versatile! Enjoy them with:
- Breakfast spreads: Butter, jam, or honey.
- Dinner sides: Pair with soups, stews, or a classic roast.
- Sweet Treats: Add a sprinkle of powdered sugar, or slice and fill with cream for a mini dessert.
FAQ
1. Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the activation step. Simply mix it directly into the flour. Your dough may also rise a bit faster, so keep an eye on it.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, cover it tightly, and store it in the fridge overnight for the first rise. This slow fermentation enhances the flavor. When you’re ready to bake, let it come to room temperature, shape the rolls, and proceed with the second rise.
3. How do I store leftover brioche rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls and thaw at room temperature when ready to eat. A quick warm-up in the oven brings back that fresh-baked softness.
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