Soft, pillowy, and infused with a delicate sweetness, Milk Brioche Rolls are the ultimate homemade bread for any occasion. These buttery, golden rolls have a fluffy texture and a rich flavor that pairs perfectly with breakfast spreads, holiday dinners, or simply enjoyed warm with a pat of butter. Their slightly sweet and milky taste makes them a versatile favorite for both sweet and savory dishes.
Easy Milk Brioche Rolls Recipe
These Milk Brioche Rolls are light, buttery, and deliciously rich, thanks to the addition of milk in the dough. The rolls are golden on the outside, soft on the inside, and brushed with an egg wash to achieve a beautiful, glossy finish. Whether you’re a beginner or an experienced baker, this recipe is simple to follow and yields bakery-quality results every time.
Why Our Milk Brioche Rolls Are the Best
Our Milk Brioche Rolls stand out because of their soft, airy texture and buttery, slightly sweet flavor. The addition of milk makes them extra tender, while the enriched dough creates rolls that are rich yet light. With an irresistible golden crust, they’re as beautiful as they are delicious.
Ingredients Notes for Milk Brioche Rolls
For the Dough:
- 3/4 cup warm milk: Adds moisture and softness to the dough. Warm it to about 105°F for activating the yeast.
- 2 1/4 teaspoons active dry yeast (1 packet): Leavens the dough and creates the fluffy texture.
- 1/4 cup granulated sugar: Adds a touch of sweetness to the rolls.
- 3 cups all-purpose flour: Provides structure. Be sure to spoon and level the flour for accurate measurement.
- 1 teaspoon salt: Balances the sweetness and enhances the flavor.
- 2 large eggs: Adds richness to the dough.
- 4 tablespoons unsalted butter, softened: Creates a tender, buttery texture.
For the Egg Wash:
- 1 egg: Used for brushing over the rolls before baking for a shiny, golden finish.
- 1 teaspoon milk: Thins the egg wash for easier application.
Kitchen Tools Needed for Milk Brioche Rolls
- Stand mixer with dough hook attachment (or mixing bowl and hand mixer)
- Measuring cups and spoons
- Large mixing bowl
- Pastry brush
- 9×13-inch baking pan or baking sheet
- Plastic wrap or kitchen towel
How to Make Milk Brioche Rolls
Follow these steps to create soft, buttery Milk Brioche Rolls:
1. Activate the Yeast
- In a small bowl or measuring cup, mix 3/4 cup warm milk, 2 1/4 teaspoons active dry yeast, and 1 tablespoon of sugar from the 1/4 cup sugar. Let it sit for about 5–10 minutes, or until it becomes frothy.
2. Combine Wet and Dry Ingredients
- In the bowl of a stand mixer, add 3 cups all-purpose flour, the remaining sugar, and 1 teaspoon salt. Stir to combine.
- Add the frothy yeast mixture, 2 large eggs, and 4 tablespoons softened butter to the dry ingredients.
3. Knead the Dough
- Using the dough hook attachment, knead the dough on medium speed for about 7–10 minutes. The dough should be smooth, elastic, and slightly sticky but not wet.
- If kneading by hand, knead on a floured surface for 10–12 minutes.
4. Proof the Dough
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
5. Shape the Rolls
- Once the dough has risen, punch it down to release the air. Divide it into 12 equal pieces and shape each piece into a smooth ball.
- Arrange the dough balls in a greased 9×13-inch baking pan or on a baking sheet, spacing them slightly apart.
6. Second Proofing
- Cover the rolls with plastic wrap or a kitchen towel and let them rise again for about 30–45 minutes, or until puffy.
7. Apply Egg Wash and Bake
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk 1 egg with 1 teaspoon milk to create the egg wash. Brush the tops of the rolls generously.
- Bake the rolls for 20–25 minutes, or until golden brown and baked through.
8. Serve and Enjoy
- Remove the rolls from the oven and let them cool slightly before serving. Enjoy them warm with butter, jam, or your favorite spread!
How to Store Milk Brioche Rolls
Room Temperature
- Store the rolls in an airtight container or ziplock bag for up to 2 days at room temperature.
Refrigerator
- For longer storage, keep them in the refrigerator for up to 1 week. Reheat in the microwave or oven before serving.
Freezer
- Freeze the rolls in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and warm them in the oven to refresh their texture.
Milk Brioche Rolls Variations
- Cheese-Stuffed Rolls: Place a cube of cheese in the center of each dough ball before shaping.
- Herb Rolls: Add chopped rosemary, thyme, or parsley to the dough for a savory twist.
- Sweet Rolls: Mix in chocolate chips or raisins for a sweeter version.
- Whole Wheat Rolls: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Cinnamon Sugar Rolls: Brush the tops with butter and sprinkle with cinnamon sugar before baking.
What to Serve With Milk Brioche Rolls
These soft rolls pair well with:
- Breakfast: Serve with scrambled eggs, sausage, or jam for a hearty breakfast.
- Soups and Stews: Use them to soak up hearty soups like chicken noodle or beef stew.
- Holiday Meals: Perfect as a side dish for Thanksgiving or Christmas dinner.
- Mini Sandwiches: Use them to make sliders with ham, turkey, or pulled pork.
Top Tips for Perfect Milk Brioche Rolls
- Warm the Milk Properly: Milk that’s too hot can kill the yeast, while milk that’s too cool won’t activate it. Aim for 105°F.
- Don’t Rush the Proofing: Allow the dough enough time to rise for the best texture and flavor.
- Measure Flour Correctly: Spoon and level the flour to avoid dense rolls.
- Brush Generously with Egg Wash: This gives the rolls a shiny, golden crust.
- Serve Fresh: These rolls are best enjoyed fresh out of the oven or slightly warmed.
Helpful Notes
- If your kitchen is cool, proof the dough in a warm oven or near a heat source to speed up the rising process.
- Use a kitchen scale for precise measurements, especially when dividing the dough into equal portions.
- Leftover rolls can be sliced and used for French toast or bread pudding.
Tips from Well-Known Chefs
- Paul Hollywood recommends kneading the dough until it’s smooth and elastic for the perfect texture.
- Ina Garten suggests brushing rolls with melted butter right after baking for an extra-rich finish.
- Martha Stewart emphasizes letting the rolls cool slightly before serving to lock in moisture.
Frequently Asked Questions (FAQ)
1. Can I make the dough ahead of time?
Yes! After the first rise, cover and refrigerate the dough overnight. Shape, proof, and bake the rolls the next day.
2. Can I use instant yeast instead of active dry yeast?
Yes! Skip the activation step and mix the instant yeast directly with the dry ingredients.
3. How do I know the rolls are done baking?
The tops should be golden brown, and the rolls should sound hollow when tapped.
4. Can I make smaller or larger rolls?
Yes, adjust the portion size and baking time accordingly. Smaller rolls may bake in 15–18 minutes, while larger rolls could take up to 30 minutes.
5. Can I add extra butter for more richness?
Absolutely! You can brush the finished rolls with melted butter for an even richer taste.
Milk Brioche Rolls Recipe
Ingredients
For the Dough:
- – 3/4 cup warm milk about 105°F
- – 1 1/2 tsp dry active yeast
- – 1/4 cup granulated sugar + 1 tbsp
- – 1 tsp salt
- – 4 cups all-purpose flour
- – 3 large eggs
- – 1/2 cup unsalted butter softened
For Egg Wash:
- – 1 large egg
- – 1 tsp milk
Instructions
- Activate Yeast: In a large measuring cup, combine 3/4 cup warm milk, 1 1/2 tsp dry yeast, and 1 tbsp sugar. Whisk lightly and let sit for 10 minutes until frothy.
- Mix Dough: Attach the dough hook to a stand mixer. Add 4 cups all-purpose flour, 1/4 cup sugar, 1 tsp salt, 3 eggs, and the yeast mixture. Mix on low speed, then increase to medium-high until a sticky dough forms (about 4-5 minutes).
- Incorporate Butter: Gradually add 1/2 cup softened butter (cut into chunks) to the dough while mixing. Continue kneading for 5-10 minutes until the dough is smooth, elastic, and no longer sticks to the bowl.
- First Rise: Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rise for 1 hour or until doubled in size.
- Shape Rolls: Punch down the dough and divide it into 12 equal portions. Shape each portion into a round ball and place on a parchment-lined baking sheet or in a greased 9×13-inch baking dish. Cover and let rise for another hour.
- Brush and Bake: Preheat the oven to 350°F. Prepare the egg wash by whisking 1 egg with 1 tsp milk. Brush the egg wash over the rolls and bake for 20-25 minutes until golden brown.
- Cool and Serve: Allow the rolls to cool slightly before serving.
Notes
- For extra softness, use bread flour instead of all-purpose flour.
- For a sweeter version, increase the sugar to 1/3 cup.
- To make ahead, refrigerate the shaped rolls overnight, let them come to room temperature, then bake as directed.
