Here’s a classic and easy Milk Brioche Rolls recipe that works beautifully for any occasion.
🥖 Milk Brioche Rolls
🍽️ Makes: 12 rolls
⏱️ Time:
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20 min prep
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1.5–2 hrs rising
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20 min baking
🛒 Ingredients:
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3 1/2 cups (440 g) all-purpose flour
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1 packet (2 1/4 tsp) instant yeast
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1/4 cup (50 g) granulated sugar
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1 tsp salt
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3/4 cup (180 ml) warm milk (about 110°F / 43°C)
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2 large eggs, room temperature
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1/2 cup (115 g) unsalted butter, softened
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1 egg (for egg wash)
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Optional: 1 tbsp honey (for a hint of sweetness in the egg wash)
👩🍳 Instructions:
1. Make the dough:
In a stand mixer bowl (or large bowl if mixing by hand), combine:
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Flour, yeast, sugar, and salt.
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Add warm milk and eggs. Mix with dough hook (or by hand) until a shaggy dough forms.
Gradually add the softened butter, a few pieces at a time, mixing until fully incorporated and dough is smooth and slightly sticky (about 8–10 min in a mixer).
🔁 Dough should be elastic but soft. If too sticky, add 1–2 tbsp extra flour.
2. First rise:
Form dough into a ball, place in a greased bowl, cover with a clean towel or plastic wrap.
Let rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape the rolls:
Punch down dough gently. Divide into 12 equal pieces (use a scale for uniformity).
Shape into balls and place in a greased or parchment-lined 9×13″ baking dish or two round pans.
4. Second rise:
Cover and let rise again for 30–45 minutes, until puffy.
5. Egg wash & bake:
Preheat oven to 375°F (190°C).
Whisk 1 egg with a splash of milk or honey and brush the tops of the rolls.
Bake for 18–22 minutes, or until golden brown.
6. Cool & enjoy:
Let cool slightly before serving. Enjoy warm with butter, jam, or use for mini sandwiches!
🍯 Optional Add-Ons:
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Sprinkle with sesame seeds, poppy seeds, or flaky salt before baking
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Mix in chocolate chips or raisins for a sweet twist
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Add a touch of vanilla extract to the dough for enhanced flavor
Want a no-knead version, a bread machine option, or overnight proofing instructions? Just let me know!
