Milk Brioche Rolls are soft, buttery, and slightly sweet—perfect for dinner rolls, sandwiches, or just enjoying with a bit of butter. Here’s a recipe for making these fluffy and delicious rolls from scratch:
Ingredients:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup whole milk, lukewarm
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream (for brushing on top)
Instructions:
- Activate the Yeast: In a small bowl, combine the warm milk (about 100°F or 38°C) and sugar. Sprinkle the yeast on top and stir to combine. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
- Mix the Dough: In a large bowl or the bowl of a stand mixer, combine the flour and salt. Once the yeast mixture is frothy, add it to the flour mixture, followed by the eggs. Stir with a wooden spoon or use the stand mixer with a dough hook attachment on low speed to combine everything.
- Knead the Dough: Once the ingredients are mixed together, increase the mixer speed to medium and knead the dough for 8-10 minutes. If kneading by hand, transfer the dough to a floured surface and knead for the same amount of time until the dough is smooth and elastic.
- Add the Butter: Once the dough is smooth, add the softened butter, a few tablespoons at a time. Knead the butter into the dough, adding more as the dough incorporates it. The dough will be sticky at first but will become smooth and soft as you knead. This process may take another 5 minutes.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
- Shape the Rolls: Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball and place them in a greased 9×13-inch baking dish or on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped rolls with a clean towel or plastic wrap and let them rise for another 45 minutes to 1 hour, until they have puffed up and are touching each other.
- Preheat the Oven: Preheat your oven to 375°F (190°C) while the rolls rise.
- Brush with Cream: Once the rolls have risen, brush the tops lightly with the heavy cream to give them a nice golden color while baking.
- Bake: Bake the rolls for 18-22 minutes, or until they are golden brown on top. The rolls should sound hollow when tapped on the bottom.
- Cool and Serve: Allow the rolls to cool slightly in the pan before serving. They’re best served warm but are still delicious at room temperature.
Tips:
- For Extra Softness: You can add 1 tablespoon of honey or maple syrup to the dough for a bit of added sweetness and moisture.
- Freezing: These rolls freeze well! After baking, let them cool completely, then wrap them tightly in plastic wrap or a freezer bag. To reheat, simply pop them in the oven at 350°F for about 5-10 minutes.
- Flavor Variations: You can add a bit of vanilla extract or orange zest for a different twist on the flavor.
These Milk Brioche Rolls are perfect for a cozy dinner or special occasion, and they pair beautifully with anything from soup to roast meats. Enjoy! Let me know if you need any tips or tweaks for your baking