Milk Brioche Rolls Recipe: Soft, Buttery, and Perfect for Any Occasion


Indulge in the luxurious softness and buttery richness of milk brioche rolls. Perfect for breakfast, snacks, or even sandwiches, these rolls are characterized by their golden-brown crust and fluffy interior. Learn how to make these delightful pastries with our step-by-step recipe.


  • For the Brioche Dough:
  • 4 cups (500g) bread flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 teaspoon salt
  • 3/4 cup (180ml) warm whole milk
  • 3 large eggs, at room temperature
  • 10 tablespoons (140g) unsalted butter, softened
  • 1 egg yolk for egg wash
  • Sesame seeds or poppy seeds (optional)


  1. 1. Prepare the Brioche Dough:
  2. Activate the Yeast:
  3. In a small bowl, mix the warm milk with a pinch of sugar.
  4. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until frothy.
  5. Combine Dry Ingredients:
  6. In a large mixing bowl or the bowl of a stand mixer with a dough hook, combine the bread flour, sugar, and salt.
  7. Mix the Dough:
  8. Add the activated yeast mixture and eggs to the dry ingredients.
  9. Mix on low speed until the dough starts to come together.
  10. Incorporate Butter:
  11. Gradually add small cubes of softened butter to the dough, mixing on medium speed.
  12. Continue mixing for 10-15 minutes until the dough is smooth, elastic, and pulls away from the bowl’s sides. The dough will be sticky; avoid adding more flour.
  13. First Rise:
  14. Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean towel.
  15. Let it rise in a warm place for 1-2 hours until it doubles in size.
  16. 2. Shape and Bake the Rolls:
  17. Preheat the Oven:
  18. Preheat your oven to 375°F (190°C).
  19. Line a baking sheet with parchment paper.
  20. Divide and Shape:
  21. Punch down the risen dough to release excess air.
  22. Divide the dough into equal-sized portions, shaping each into a smooth ball.
  23. Place them on the prepared baking sheet, leaving space between each roll for rising.
  24. Second Rise:
  25. Cover the shaped rolls loosely with a clean towel and let them rise again for 30-45 minutes until doubled in size.
  26. Egg Wash and Topping:
  27. In a small bowl, beat the egg yolk.
  28. Gently brush the risen rolls with the egg wash.
  29. Optionally, sprinkle sesame or poppy seeds on top for added flavor and texture.
  30. Bake:
  31. Bake in the preheated oven for 15-20 minutes until golden brown and hollow-sounding when tapped on the bottom.
  32. Cooling:
  33. Transfer the baked rolls to a wire rack to cool completely before serving.
  34. Enjoy:
  35. These milk brioche rolls are perfect enjoyed warm, fresh out of the oven, or used for making sandwiches. Their rich, buttery taste and airy texture make them a delightful addition to any meal.

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