Introduction
Milk brioche rolls are soft, mildly sweet, and enriched with butter and eggs, giving them a tender crumb and a golden, glossy exterior. These rolls are ideal for breakfast, snacks, or as a base for sliders and sandwiches. Their light, airy texture makes them a bakery-style favorite you can easily recreate at home.
—
Description
These milk brioche rolls combine warm milk, eggs, butter, and sugar with a simple yeast dough. After a slow rise, the dough becomes elastic and silky. When baked, the rolls turn into fluffy, pillowy buns with a rich, buttery aroma. They can be served warm on their own, spread with jam, or used in both sweet and savory dishes.
—
Ingredients
For the Dough
3 1/2 cups all-purpose flour (about 420 g)
1 packet active dry yeast (2 1/4 tsp)
1/4 cup granulated sugar
1 teaspoon salt
3/4 cup warm milk (about 110°F / 43°C)
2 large eggs, at room temperature
1/4 cup unsalted butter, softened
For Brushing
1 egg (for egg wash)
1 tablespoon milk
—
Instructions
1. In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Add the eggs, salt, and half of the flour. Mix until a rough dough forms.
3. Add the remaining flour and knead until smooth.
4. Add the softened butter gradually, kneading until fully incorporated. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 to 1 1/2 hours, or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces.
7. Shape each piece into a tight ball and place them on a baking sheet lined with parchment.
8. Cover the rolls and let them rise again for 45–60 minutes, or until puffy.
9. Preheat the oven to 350°F (177°C).
10. Mix the egg and milk for the egg wash, then brush the tops of the rolls.
11. Bake for 18–22 minutes, or until golden brown.
12. Let cool slightly before serving.
—
Tips
Ensure the milk is warm, not hot, to avoid killing the yeast.
Softened butter blends better than melted butter, which can change the dough texture.
Knead until the dough becomes stretchy and smooth; brioche dough should feel soft but not sticky.
For extra fluffiness, let the shaped rolls proof fully before baking; they should jiggle slightly when the tray is shaken.
—
Variations
Chocolate Chip Brioche Rolls: Add 1 cup chocolate chips after the first knead.
Cinnamon Brioche Rolls: Mix 1 teaspoon cinnamon into the flour or brush rolls with cinnamon sugar before baking.
Honey Brioche Rolls: Replace 2 tablespoons of sugar with honey for a deeper sweetness.
Savory Brioche Rolls: Add herbs, garlic powder, or grated cheese to the dough.
—
Correction
If the rolls come out dense, the dough may not have risen long enough or the yeast was not activated properly.
If the rolls spread too much, the dough may have been too soft; add a little more flour during mixing.
If the tops brown too quickly, tent the pan loosely with foil during the last 10 minutes of baking.
—
Enjoy
Serve the warm milk brioche rolls fresh out of the oven or toasted the next day. They pair beautifully with butter, jam, honey, or savory fillings. Soft, golden, and buttery, they make any meal feel special