The milk brioche rolls recipe creates soft, buttery rolls that have a hint of sweetness, making them ideal for any occasion. Whether you’re enjoying them for breakfast, as a side dish, or a snack, these rolls are versatile and delicious. The dough is enriched with milk, butter, and eggs, resulting in a tender crumb and a golden crust. For more insights on making pillowy, light bread, check out this pillowy doughnut recipe.
These milk brioche rolls stand out for their enriched dough, which features ingredients like eggs and butter. These ingredients create a fluffy texture that melts in your mouth. For helpful baking tips, including the role of yeast in bread making, visit King Arthur Baking.
What Makes Milk Brioche Rolls Unique?
Milk brioche rolls are characterized by several features:
- Rich Dough: The dough is made with milk, butter, and eggs, creating a soft and tender crumb.
- Fluffy Texture: The inclusion of fats makes the rolls light and airy.
- Golden Crust: An egg wash gives the rolls a shiny, golden-brown exterior.
- Subtle Sweetness: The addition of sugar balances the buttery richness with a hint of sweetness.
Essential Ingredients for Milk Brioche Rolls
Core Ingredients
- Flour: Use bread flour for a chewier texture.
- Milk: Provides moisture for a tender dough.
- Eggs: Enrich the dough’s structure.
- Butter: Adds a rich, buttery flavor.
- Yeast: Makes the dough rise.
- Sugar: Adds sweetness and feeds the yeast.
Step-by-Step Guide to Making the Perfect Milk Brioche Rolls
1. Preparing the Ingredients and Equipment
- Measure the ingredients accurately.
- Preheat the oven to 350°F (175°C).
- Prepare the baking dish by greasing it.
2. Mixing and Kneading the Dough
- Combine warm milk, yeast, and sugar in a bowl and let it sit until foamy.
- Add the eggs, flour, and salt, mixing to form a dough.
- Knead in the butter until smooth and elastic.
3. First Rise
- Cover the dough and let it rise for 1-2 hours.
4. Shaping the Rolls
- Divide and shape the dough into rolls.
- Arrange the rolls in the baking dish.
5. Second Rise
- Cover and let the rolls rise for 30-60 minutes.
6. Baking
- Brush the tops with egg wash.
- Bake for 20-25 minutes until golden brown.
Serving Suggestions for Milk Brioche Rolls
Pair milk brioche rolls with:
- Breakfast spreads: Serve with butter and jam.
- Lunch: Use as a base for sandwiches or sliders.
- Dinner: Serve alongside soups and stews.
For a complementary dish, try them with a robust fire-roasted tomato soup.
FAQs about Milk Brioche Rolls
- Can I make milk brioche rolls without a mixer?
Yes, hand-kneading is an option. - How should I store milk brioche rolls?
Keep in an airtight container. - Can I freeze them?
Yes, freeze the rolls or dough. - Why are my rolls dense?
This may be due to under-proofing.
Conclusion
The milk brioche rolls recipe yields soft, buttery rolls that are perfect for various meals. Their tender crumb and delicate sweetness make them an excellent choice for both special occasions and everyday enjoyment. With the right techniques, you can master the art of making these classic French-inspired treats and bring the joy of freshly baked bread to your table.
Try baking milk brioche rolls today and experience the satisfaction of homemade bread!
PrintMilk Brioche Rolls: Soft, Buttery Recipe for Any Occasion
Ingredients
-
For the dough:
- 3 ½ cups (420g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (7g) active dry yeast
- ¾ cup (180ml) warm milk (around 110°F / 43°C)
- 2 large eggs, room temperature
- 6 tablespoons (85g) unsalted butter, softened
-
For the egg wash:
- 1 egg, beaten
- 1 tablespoon milk
Instructions
-
Activate the yeast:
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until the yeast becomes frothy, indicating it’s activated.
-
Mix dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, and salt.
-
Combine wet ingredients:
- Add the eggs to the yeast mixture and whisk until well combined.
-
Knead the dough:
- Make a well in the center of the dry ingredients and pour the wet mixture in. Mix the ingredients until the dough begins to come together.
- Gradually add the softened butter, a tablespoon at a time, kneading the dough continuously until it becomes smooth and elastic (this may take about 10 minutes of kneading by hand or 5-7 minutes using a stand mixer with the dough hook).
-
First rise:
- Form the dough into a ball and place it in a lightly oiled bowl, covering it with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free area for about 1 ½ to 2 hours, or until the dough has doubled in size.
-
Shape the rolls:
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions (or more if you want smaller rolls). Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced slightly apart.
-
Second rise:
- Cover the rolls loosely with plastic wrap or a kitchen towel, and let them rise for another 45 minutes to 1 hour, until puffed up and nearly doubled in size.
-
Preheat oven:
- Preheat the oven to 350°F (180°C) while the rolls are rising.
-
Egg wash and bake:
- In a small bowl, whisk together the beaten egg and milk to make the egg wash. Brush the tops of the rolls with the egg wash for a glossy finish.
- Bake the rolls in the preheated oven for 18-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
-
Cool and serve:
- Let the rolls cool on a wire rack before serving.
Notes
Enjoy your soft, buttery Milk Brioche Rolls! These are perfect for breakfast or as a snack with a little butter and jam.
Going to try this for Tanks Giving
I spent 45 minutes scrolling thru your pictures, but no complete recipes. What a waste of time!
there is a full recipe at the end of the page that you can print