Milk Brioche Rolls are soft, buttery, and slightly sweet, making them perfect for any meal or as a sweet treat on their own. The milk gives the rolls a rich, tender crumb, while the butter adds a delicious flavor. Here’s a simple recipe to make these mouthwatering rolls:
Ingredients:
- 1/2 cup whole milk, warm (110°F/43°C)
- 2 teaspoons active dry yeast
- 1/4 cup sugar
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened (plus extra for brushing)
- 2 large eggs (room temperature)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 teaspoon vanilla extract (optional for a hint of flavor)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently to dissolve the yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy. If it doesn’t foam, the yeast might be expired, and you should try again with fresh yeast.
2. Make the Dough:
- In a large bowl, whisk together the flour and salt.
- Add the yeast mixture, the softened butter, and the eggs (one at a time) to the flour mixture.
- Use a stand mixer with a dough hook or your hands to knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead it until it’s soft and smooth.
- If the dough is too sticky, you can add a little more flour, a tablespoon at a time. The dough should be slightly tacky but not overly sticky.
3. First Rise:
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
4. Shape the Rolls:
- Once the dough has risen, punch it down gently to release the air bubbles.
- Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces (or 8 if you prefer larger rolls).
- Shape each piece into a tight ball by tucking the edges under and rolling them between your palms.
- Place the shaped rolls into a greased 9×13-inch baking dish, arranging them closely together so that they rise up, not out, during baking.
5. Second Rise:
- Cover the pan with a clean towel or plastic wrap and let the rolls rise for about 45 minutes to an hour, or until they have puffed up and nearly doubled in size.
6. Prepare the Egg Wash:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the remaining egg, milk, and vanilla extract (if using) for the egg wash.
- Gently brush the tops of the rolls with the egg wash to give them a golden, glossy finish while baking.
7. Bake the Rolls:
- Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.
8. Serve:
- Once the rolls have cooled slightly, brush the tops with a little melted butter for extra softness and flavor.
- Serve warm or at room temperature.
Tips:
- For a more tender texture, you can add a tablespoon of milk powder to the flour mixture.
- These rolls can be frozen after baking. To reheat, simply warm them in the oven for a few minutes until soft and fluffy again.
- You can also make these rolls in a stand mixer with a dough hook if you don’t want to knead by hand.
These Milk Brioche Rolls are perfect for any occasion and will melt in your mouth with their soft, buttery texture. Enjoy them with meals, or just as a sweet snack on their own!