Of course! Milk Brioche Rolls are the epitome of a luxurious, soft, and buttery bread. They have a rich, tender crumb and a beautifully golden, slightly crisp exterior. Making them from scratch is a rewarding process.
Here is a detailed, classic recipe for these heavenly rolls.
Classic Milk Brioche Rolls
This recipe uses a stand mixer, as the dough is very soft and sticky. The key to perfect brioche is patience and keeping the ingredients cool.
Prep Time: 30 minutes + 3-4 hours rising
Cook Time: 15-20 minutes
Yield: 12 rolls
Ingredients
· ½ cup (120ml) whole milk, lukewarm (about 110°F/43°C)
· 2 ¼ teaspoons (one ¼ oz packet) active dry yeast
· 2 ½ cups (315g) bread flour (all-purpose works, but bread flour is better)
· 2 tablespoons (25g) granulated sugar
· 1 teaspoon salt
· 3 large eggs, at room temperature, lightly beaten
· ½ cup (1 stick / 113g) unsalted butter, softened but still cool, cut into small pieces
· For the Egg Wash: 1 egg yolk + 1 tablespoon milk or cream, whisked together
Instructions
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine the lukewarm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy.
Step 2: Make the Dough
· Attach the dough hook to the mixer. Add the flour, sugar, salt, and beaten eggs to the yeast mixture.
· Mix on low speed for 2-3 minutes until a shaggy dough forms. Scrape down the sides as needed.
· Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and begins to pull away from the sides of the bowl. It will still be very soft and sticky.
Step 3: Incorporate the Butter (This is Key!)
· With the mixer on medium-low, add the softened butter, one piece at a time, waiting for each piece to be almost fully incorporated before adding the next. This will take about 5-7 minutes. The dough will become very soft, smooth, and shiny. It will slap against the sides of the bowl—this is normal.
Step 4: First Rise
· Transfer the soft, sticky dough to a lightly greased bowl. Turn it over to coat it in oil. Cover the bowl tightly with plastic wrap.
· Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has nearly doubled in size.
· Pro Tip: For a richer flavor and easier handling, you can do the first rise in the refrigerator for 6-12 hours (or overnight). The dough will rise slowly and develop flavor.
Step 5: Shape the Rolls
· Punch down the dough to deflate it. Turn it out onto a very lightly floured surface.
· Divide the dough into 12 equal pieces (a kitchen scale is helpful for this).
· To shape each roll, cup your hand over a piece of dough and roll it in a tight circular motion on the counter until it forms a smooth, tight ball.
· Place the shaped rolls into a greased 9×13 inch baking pan, spacing them evenly. You should have 3 rows of 4.
Step 6: Second Rise
· Cover the pan loosely with plastic wrap or a clean kitchen towel.
· Let the rolls rise again in a warm place for 1 to 1.5 hours, until they are puffy and have risen to touch each other.
Step 7: Bake to Golden Perfection
· Preheat your oven to 375°F (190°C).
· Just before baking, gently brush the tops of the rolls with the egg wash. Be careful not to deflate them.
· Bake for 15-20 minutes, or until the tops are a deep, glossy golden brown and the internal temperature registers 190°F (88°C).
· If the tops are browning too quickly, you can tent the pan with aluminum foil.
Step 8: Cool and Serve
· Remove the rolls from the oven and let them cool in the pan for 5 minutes.
· Then, transfer them to a wire rack to cool for at least 15-20 minutes before serving. The smell will be incredible, but tearing into them too early can make the crumb gummy.
Tips for Perfect Brioche Rolls
· Temperature is Crucial: Your ingredients should be cool to the touch, not warm. If the butter melts into the dough instead of being kneaded in, it will affect the texture.
· Don’t Add More Flour: The dough is supposed to be very soft and sticky. Adding extra flour will make the rolls dense. Trust the process and use a dough scraper to handle it.
· Patience with the Butter: Adding the butter slowly is the secret to a proper brioche structure. Rushing this step can cause the dough to separate.
· Use Bread Flour: Bread flour has a higher protein content, which creates a stronger gluten network to support all that rich butter, resulting in a better rise and texture.
· Make-Ahead: The shaped rolls can be covered and refrigerated after the second rise for up to 24 hours. Let them sit at room temperature for 30-60 minutes before baking. You can also freeze the baked and cooled rolls for up to 3 months.
Enjoy the process and the incredible, buttery results of your homemade Milk Brioche Rolls