MILK BRIOCHE ROLLS

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🥛 MILK BRIOCHE ROLLS

🛒 Ingredients (Makes 12–15 rolls)

Dry

  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 tsp salt

Wet

  • 1 cup whole milk, warmed to 110°F (not hotter or it will kill the yeast)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (optional but delicious)

Butter

  • 6 tbsp unsalted butter, softened (room temperature), cut into pieces

Egg Wash

  • 1 egg
  • 1 tbsp milk

🔪 Instructions

1. Activate the Yeast (if using active dry)

Skip if using instant yeast.
Mix warm milk + yeast + a teaspoon sugar.
Let sit for 5–10 minutes until foamy.

2. Mix the Dough

In a stand mixer bowl (or large bowl), combine:

  • flour
  • sugar
  • salt
  • instant yeast (if not activated separately)

Add:

  • warm milk
  • eggs
  • vanilla (optional)

Mix on low until a shaggy dough forms (or mix with a wooden spoon by hand).

3. Add the Butter Slowly

With mixer on medium speed, add 1–2 pieces of softened butter at a time, letting each piece fully incorporate before adding the next.

Continue kneading for 8–12 minutes until the dough is:

  • smooth
  • elastic
  • slightly tacky, but not sticky

If kneading by hand, it may take 12–15 minutes.

4. First Rise

Shape dough into a smooth ball.
Place in a lightly greased bowl, cover, and let rise until doubled, about 1 to 1½ hours depending on room temp.

5. Shape the Rolls

Punch down the dough gently and divide into:

  • 12 large rolls
    or
  • 15 medium rolls

Shape each piece into a tight ball by tucking the edges under.

Place on a parchment-lined baking pan, spacing 1–2 inches apart.

6. Second Rise

Cover lightly and let rolls rise again for 45–60 minutes, until puffy and almost doubled.

7. Egg Wash

Mix 1 egg + 1 tbsp milk.
Brush rolls gently for a shiny golden finish.

Optional: sprinkle with sesame seeds or pearl sugar.

8. Bake

Preheat oven to 350°F (175°C).
Bake rolls for 18–22 minutes, or until golden brown.

9. Cool & Enjoy

Let cool 10 minutes before serving.
Brush with a little melted butter for extra shine and softness.

✨ Tips for Perfect Brioche

  • Butter must be soft, not melted — this creates that silky brioche texture.
  • Do not add too much flour; brioche dough should be soft and slightly sticky.
  • For extra-rich rolls, increase butter to 8 tbsp (½ cup).
  • Overnight option: Let the dough rise in the fridge for up to 12 hours for even better flavor.

If you’d like, I can give you: ✅ Chocolate-filled brioche rolls
✅ Cinnamon brioche swirl buns
✅ Brioche burger buns version

Just tell me!

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