Milk Brioche Rolls
Ingredients
4 cups all-purpose flour
2 large eggs, room temperature
1 cup whole milk, warmed to about 110°F (43°C)
2¼ teaspoons active dry yeast (1 packet)
⅓ cup granulated sugar
1 teaspoon salt
½ cup unsalted butter, softened (1 stick)
For brushing (optional but recommended):
1 egg + 1 tablespoon milk (egg wash)
Melted butter, for brushing after baking
Instructions
Activate the yeast
In a bowl, mix the warm milk and sugar.
Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
Mix the dough
In a large bowl, combine flour and salt.
Add the eggs and the yeast mixture.
Mix until a sticky dough forms.
Add butter & knead
Gradually knead in the softened butter.
Knead by hand (10–12 minutes) or mixer (6–8 minutes) until smooth, soft, and elastic.
First rise
Place dough in a lightly greased bowl.
Cover and let rise in a warm place for 1½–2 hours, or until doubled in size.
Shape the rolls
Punch down the dough and divide into 12–15 equal pieces.
Roll each into a smooth ball.
Place in a greased baking dish or lined pan.
Second rise
Cover and let rise again for 30–45 minutes, until puffy.
Bake
Preheat oven to 350°F (175°C).
Brush rolls gently with egg wash.
Bake for 18–22 minutes, until golden brown.
Finish
Brush warm rolls with melted butter for extra softness.
Tips
These rolls are soft, fluffy, and slightly sweet—perfect for dinner, sliders, or breakfast.
Store covered at room temperature for 2 days or freeze up to 2 months.
