Here’s a simple, bakery-style recipe for soft, fluffy Milk Brioche Rolls — perfect for breakfast, sandwiches, or as a side!
🌟 Ingredients
- 3 ¼ cups (400g) bread flour (or all-purpose flour)
- ¼ cup (50g) sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1 tsp salt
- ½ cup (120ml) warm milk (about 100°F/38°C)
- 3 large eggs, at room temperature
- ½ cup (115g) unsalted butter, softened
- 1 egg + 1 tbsp milk (for egg wash)
🥣 Instructions
1️⃣ Activate yeast (if using active dry)
- If you’re using instant yeast, skip this.
- For active dry yeast: dissolve it in the warm milk with 1 tsp sugar; let it foam for 5–10 minutes.
2️⃣ Make the dough
- In a stand mixer bowl (or large bowl), whisk flour, sugar, yeast (if instant), and salt.
- Add warm milk and eggs. Mix on low until combined.
- Increase to medium speed, kneading until a rough dough forms (2–3 minutes).
3️⃣ Add butter
- With the mixer running, add softened butter a tablespoon at a time.
- Knead for 8–10 minutes until smooth and elastic (the dough will be soft and slightly sticky).
4️⃣ First rise
- Shape into a ball, place in a lightly greased bowl, cover, and let rise until doubled (about 1.5–2 hours at warm room temperature).
5️⃣ Shape rolls
- Punch down dough, divide into 12–15 pieces.
- Shape each piece into a tight ball by tucking the edges under.
6️⃣ Second rise
- Arrange rolls on a parchment-lined baking sheet or in a greased baking dish, leaving space between each.
- Cover loosely and let rise until puffy (30–45 minutes).
7️⃣ Egg wash & bake
- Preheat oven to 350°F (180°C).
- Brush rolls with egg wash.
- Bake 18–22 minutes until golden brown.
8️⃣ Cool & enjoy!
- Let cool slightly on a wire rack. Best enjoyed warm or same day.
📝 Tips
✅ For extra softness, add 2 tbsp milk powder to the dry ingredients.
✅ These rolls freeze well — just thaw and warm in the oven before serving.
✅ Add a sprinkle of sesame or poppy seeds on top before baking for a nice touch.
Would you like a step-by-step photo guide or nutritional info?
