Milk Brioche Rolls Recipe
Ingredients:
- 1 cup whole milk (warm, about 110°F/45°C)
- 1/2 cup (120g) unsalted butter, softened
- 1/4 cup (50g) sugar
- 2 tsp active dry yeast
- 4 cups all-purpose flour (you may need a bit more for kneading)
- 2 large eggs
- 1 1/2 tsp salt
- 1 tbsp honey (optional, for extra sweetness)
- 1 egg (for egg wash)
- Sesame seeds or flour (for sprinkling on top, optional)
Instructions:
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Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and stir. Let it sit for about 5-10 minutes until it becomes frothy and bubbly. If it doesn’t bubble, your yeast may be expired, and you’ll need fresh yeast.
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Mix the Dough:
- In a large bowl or the bowl of a stand mixer, add the flour and salt. Create a well in the center and add the milk-yeast mixture, eggs, butter, and honey (if using).
- Mix everything together with a wooden spoon or a dough hook attachment until the dough begins to come together.
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Knead the Dough:
- Once the dough comes together, knead it by hand on a lightly floured surface or with a stand mixer on medium speed for about 8-10 minutes until it’s smooth and elastic. The dough should be soft, slightly sticky, but not wet. If it’s too sticky, add a bit more flour (a tablespoon at a time).
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Let the Dough Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size. If it’s cold in your kitchen, you can place the bowl in the oven with the light on to help it rise faster.
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Shape the Rolls:
- Once the dough has doubled in size, punch it down gently to release the air. Divide the dough into 12 equal pieces (or 8 pieces for larger rolls). Shape each piece into a smooth ball by tucking the edges underneath.
- Place the shaped dough balls in a greased 9×13-inch baking dish or on a baking sheet, leaving a little space between them for expansion.
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Second Rise:
- Cover the rolls with a kitchen towel and let them rise again for about 45 minutes to 1 hour. They should puff up and touch each other in the pan.
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Prepare the Egg Wash:
- In a small bowl, beat the remaining egg with a splash of water to create an egg wash. Brush the tops of the rolls lightly with the egg wash for a golden, shiny finish.
- Optional: Sprinkle some sesame seeds or a little extra flour on top for texture and a decorative touch.
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Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
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Cool and Serve:
- Once baked, remove the rolls from the oven and let them cool slightly on a wire rack. These rolls are best served warm but are also great at room temperature.
Serving Suggestions:
- These milk brioche rolls are perfect on their own or with a pat of butter and jam for breakfast.
- Serve them as a side to soups, salads, or your favorite mains.
- You can also use them for sliders or small sandwiches!
Storage:
- If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also freeze them by wrapping in plastic wrap and placing them in a freezer bag for up to 3 months. To reheat, just pop them in the oven at 350°F for 5-10 minutes.
These milk brioche rolls are an absolute treat with their soft, pillowy texture and buttery flavor. Enjoy baking!