Milk Brioche Rolls

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Milk Brioche Rolls

Ingredients:

  • 4 cups all-purpose flour
  • 2 eggs at room temperature
  • 1 cup whole milk, heated to about 110°F (43°C)
  • 1/3 cup sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • Optional: egg wash (1 egg + 1 tbsp milk) for shiny tops

Instructions:

  1. Activate the yeast: In a small bowl, mix the warm milk with sugar and yeast. Let it sit for 5–10 minutes until it becomes frothy.
  2. Make the dough: In a large bowl, combine the flour and salt. Add the eggs and the yeast mixture. Mix until a sticky dough forms.
  3. Add butter: Gradually knead in the softened butter, a little at a time, until the dough is smooth and elastic. This may take 8–10 minutes by hand or 5–6 minutes in a stand mixer.
  4. First rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.
  5. Shape rolls: Punch down the dough, divide it into 12–16 equal portions, and shape into round rolls. Place them on a greased or parchment-lined baking sheet, leaving space to expand.
  6. Second rise: Cover loosely and let the rolls rise for another 45–60 minutes. Preheat the oven to 375°F (190°C) during this time.
  7. Egg wash: Brush the tops with egg wash for a golden, shiny finish.
  8. Bake: Bake for 18–22 minutes, or until golden brown. Remove from oven and let cool slightly before serving.

Tips & Notes:

  • Serve warm with butter or jam for breakfast or snacks.
  • These rolls freeze well — just reheat gently in the oven.

Instructions

  1. Activate the yeast: In a small bowl, mix warm milk with sugar and yeast. Let it sit for 5–10 minutes until frothy.
  2. Make the dough: Combine flour and salt in a large bowl. Add eggs and yeast mixture, mixing into a sticky dough.
  3. Incorporate butter: Gradually knead in softened butter until smooth and elastic. 8–10 minutes by hand or 5–6 minutes in a mixer.
  4. First rise: Cover and let rise in a warm place for 1–2 hours until doubled.
  5. Shape rolls: Punch down dough, divide into 12–16 portions, shape into rounds, place on greased/parchment-lined baking sheet.
  6. Second rise: Cover and let rise 45–60 minutes while preheating oven to 375°F (190°C).
  7. Egg wash: Brush rolls with egg wash for a shiny finish.
  8. Bake: Bake 18–22 minutes until golden. Cool slightly before serving.

History

Brioche has deep roots in French baking, dating back to the 15th century. Originally, it was a luxurious bread made with eggs and butter, often served to nobility and during festive occasions. The richness of brioche made it distinct from everyday bread, giving it a soft, tender crumb and slightly sweet flavor. Over the centuries, variations like milk brioche rolls emerged, making it accessible to home bakers while keeping its iconic soft, fluffy texture. Today, brioche is beloved worldwide—from breakfast tables in Paris to brunch spreads everywhere.

Conclusion

Milk Brioche Rolls are more than just bread—they’re a piece of culinary history, combining elegance and comfort in every bite. Perfect for breakfast, tea, or a cozy snack, they invite you to slow down, savor, and enjoy the simple joy of homemade baking. Soft, buttery, and lightly sweet, these rolls are proof that some traditions never go out of style.

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