Milk Brioche Rolls are soft, buttery, and slightly sweet rolls that are perfect for any meal. Their tender, melt-in-your-mouth texture comes from the rich combination of milk, butter, and eggs. These rolls are ideal for serving with dinner, as breakfast buns, or even for making sandwiches.
Here’s a recipe for making Milk Brioche Rolls:
Milk Brioche Rolls
Ingredients:
For the Dough:
- 3 1/4 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 tbsp instant yeast (or active dry yeast)
- 1/2 cup whole milk, lukewarm
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream (for brushing)
Instructions:
1. Prepare the Dough:
- In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast. If you’re using active dry yeast, sprinkle it over the warm milk and let it sit for 5 minutes to activate.
- Add the lukewarm milk, eggs, and softened butter to the dry ingredients.
- Using the dough hook attachment, mix on low speed until the dough starts to come together. Once it does, increase the speed to medium and knead for about 8-10 minutes, or until the dough is smooth and elastic.
2. Let the Dough Rise:
- Shape the dough into a ball and place it 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 to 1.5 hours, or until doubled in size.
3. Shape the Rolls:
- Once the dough has risen, punch it down gently to release the air.
- Divide the dough into 12 equal pieces (you can weigh them for uniformity, about 60g each).
- Roll each piece into a smooth ball and place them in a greased 9×13-inch baking dish or on a baking sheet, arranging them so that they are just touching each other (this will help them rise upward).
- Cover the rolls again and let them rise for about 45 minutes to 1 hour, or until puffed up.
4. Preheat the Oven:
- While the rolls are rising, preheat your oven to 350°F (175°C).
5. Bake the Rolls:
- Once the rolls have risen, brush the tops with the heavy cream to give them a beautiful golden finish.
- Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. You can check doneness by tapping the top of a roll; it should sound hollow.
6. Cool and Serve:
- Once baked, remove the rolls from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool slightly.
- Serve warm, and enjoy their soft, fluffy texture with butter, jam, or as a side to your meal.
Tips for Success:
- Dough Texture: The dough should be soft and a little sticky. If it’s too dry, add a small splash of milk; if it’s too wet, add a bit more flour.
- Let Them Rise: Be patient with the rising times; the dough needs to double in size to ensure light and fluffy rolls.
- Freezing: You can freeze the dough after shaping the rolls (before the second rise). Just cover it tightly and freeze for up to a month. Let it thaw and rise at room temperature before baking.
Enjoy!
These Milk Brioche Rolls are soft, buttery, and perfect for any occasion. Whether served at dinner, breakfast, or as a snack, these rolls will be a hit with everyone who tries them!