Milk Brioche Rolls: Buttery, Fluffy Perfection
Milk brioche rolls are the epitome of soft, buttery bread with a delicate sweetness that makes them perfect for breakfast, snacks, or as a side for savory meals. These rich, fluffy rolls are made with milk and butter, giving them their characteristic tender crumb and golden crust. Whether enjoyed plain, spread with jam, or served alongside soup or roast, milk brioche rolls are a timeless treat. Here’s how to bake these delightful rolls at home.
Ingredients:
For the Dough:
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup (120ml) warm milk (110°F/45°C)
- 1/4 cup (60ml) warm water (110°F/45°C)
- 2 large eggs
- 1/4 cup (60g) unsalted butter, softened
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Directions:
- Activate the Yeast
- In a small bowl, combine the warm water, warm milk, and active dry yeast. Let it sit for 5–10 minutes until the mixture is frothy.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Combine Wet and Dry Ingredients
- Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until the dough begins to come together.
- Knead the Dough
- Knead the dough on a floured surface or use a stand mixer with a dough hook for about 8–10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
- First Rise
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Shape the Rolls
- Punch down the dough to release air. Divide it into 12 equal portions and roll each portion into a smooth ball. Place the balls on a greased or parchment-lined baking sheet, leaving some space for expansion.
- Second Rise
- Cover the rolls with a towel and let them rise again for 30–45 minutes, or until they are puffy and nearly doubled.
- Prepare the Egg Wash
- In a small bowl, whisk together the egg and milk. Brush the egg wash over the rolls for a shiny, golden crust.
- Bake
- Preheat your oven to 375°F (190°C). Bake the rolls for 15–20 minutes, or until they are golden brown on top.
- Cool and Serve
- Let the rolls cool slightly on a wire rack before serving.
Serving and Storage Tips:
- Serving Suggestions: Enjoy milk brioche rolls warm with butter, jam, or honey. They also make an excellent base for sliders or mini sandwiches.
- Storage: Store the rolls in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the baked rolls in a sealed freezer bag for up to 3 months. Thaw at room temperature and reheat in the oven for a few minutes before serving.
Variations:
- Chocolate-Filled Rolls: Add a small piece of chocolate to the center of each dough ball before shaping.
- Savory Brioche: Mix grated cheese or chopped herbs like rosemary or thyme into the dough for a savory twist.
- Cinnamon Sugar Rolls: Brush the rolled-out dough with butter and sprinkle with cinnamon sugar before rolling it into balls.
- Whole Wheat Brioche: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.
- Mini Brioche Loaves: Shape the dough into small loaf pans instead of rolls for a fun variation.
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used. Skip the activation step and mix it directly with the dry ingredients.
2. Why is my dough too sticky?
Brioche dough is naturally softer due to the butter and eggs. If it’s too sticky to handle, add a little flour (1 tablespoon at a time) until manageable, but avoid over-flouring.
3. How can I make these rolls dairy-free?
Substitute the milk with almond milk, soy milk, or oat milk, and use vegan butter or coconut oil.
4. Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping and proceeding with the recipe.
5. Why didn’t my rolls rise properly?
Ensure the yeast is fresh and the liquids are warm but not too hot, as high temperatures can kill the yeast.
Milk brioche rolls are a versatile and delicious addition to any meal. With their rich flavor and fluffy texture, they’re a recipe worth mastering and sharing. Bake a batch today and enjoy the joy of homemade bread!
