Absolutely — here’s a soft, pillowy, and slightly sweet Milk Brioche Rolls recipe that’s perfect for breakfast, sliders, or as a luxurious dinner roll.
🥖🥛 Milk Brioche Rolls
✨ Description:
These rolls are rich, buttery, and ultra-soft thanks to milk and eggs in the dough. They have that golden, glossy top and fluffy interior that makes them irresistible warm from the oven — or slathered with butter and jam.
📝 Ingredients (Makes 12 Rolls):
Dry Ingredients:
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3 ½ cups (440g) all-purpose flour
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¼ cup (50g) granulated sugar
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2 ¼ tsp (1 packet) active dry yeast or instant yeast
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1 tsp salt
Wet Ingredients:
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¾ cup (180ml) warm whole milk (about 100–110°F / 38–43°C)
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2 large eggs, room temperature
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1 tsp vanilla extract (optional but recommended)
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½ cup (115g) unsalted butter, softened (not melted)
For Brushing:
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1 egg + 1 tbsp milk (egg wash)
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Optional: sesame seeds, poppy seeds, or pearl sugar for topping
🔪 Instructions:
1. Activate the Yeast (if using active dry yeast):
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Warm the milk and stir in a pinch of sugar.
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Sprinkle yeast over the milk and let sit for 5–10 minutes until foamy.
(If using instant yeast, you can skip this step and mix it directly into the dry ingredients.)
2. Mix the Dough:
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In a large bowl or stand mixer, combine flour, sugar, and salt.
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Add milk (with yeast), eggs, and vanilla. Mix until it starts coming together.
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Knead with a dough hook (or by hand) until a rough dough forms, about 3 minutes.
3. Add Butter:
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Gradually add softened butter, 1 tablespoon at a time, mixing well after each addition.
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Continue kneading for 8–10 minutes until the dough is smooth, elastic, and slightly tacky (but not sticky).
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Scrape down the sides and form into a ball.
4. First Rise:
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Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel.
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Let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
5. Shape the Rolls:
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Punch down the dough and divide it into 12 equal pieces (use a scale for uniformity — about 75g per roll).
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Roll each piece into a smooth ball and place on a parchment-lined baking sheet or in a 9×13” pan (for pull-apart rolls).
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Cover and let rise again for 45–60 minutes, until puffy.
6. Bake:
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Preheat oven to 350°F (175°C).
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Brush rolls with egg wash for a glossy finish.
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Bake for 20–25 minutes, or until deep golden brown on top and hollow-sounding when tapped.
7. Cool and Enjoy:
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Let cool slightly before serving warm.
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Optional: Brush with melted butter after baking for an extra-rich finish.
🧈 Storage:
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Store in an airtight container for up to 3 days.
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Freeze rolls once cooled for up to 2 months. Reheat in a warm oven.
🧁 Optional Flavor Twists:
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Cinnamon Sugar Swirl: Flatten dough balls slightly and sprinkle with cinnamon sugar before shaping.
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Cheese-Stuffed: Insert a cube of mozzarella or cheddar inside each roll before baking.
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Sweet Glaze: Drizzle with vanilla glaze for a brioche breakfast treat.
Would you like a stand mixer version, a no-knead overnight version, or a dairy-free adaptation?
