Milk Brioche Rolls are soft, fluffy, and slightly sweet rolls made with a rich dough that incorporates milk, butter, and eggs for a tender texture. These rolls are perfect for breakfast, as a side to dinner, or as a snack. Here’s a simple recipe to make these delicious milk brioche rolls at home:
Ingredients:
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1/4 cup warm milk (about 110°F or 43°C)
- 1 tablespoon sugar (for activating the yeast)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup sugar (for the dough)
- 3 large eggs
- 1/2 cup whole milk (room temperature)
- 1/2 cup unsalted butter, softened
- 1 tablespoon milk (for brushing)
- Optional: 1 teaspoon vanilla extract for extra flavor
Instructions:
- Activate the yeast:
- In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes foamy. This ensures that the yeast is activated.
- Prepare the dough:
- In a large bowl, combine the flour, 1/4 cup sugar, and salt.
- Add the activated yeast mixture, eggs, and milk to the dry ingredients. Stir until the dough begins to come together.
- Once it’s mostly combined, add the softened butter, one tablespoon at a time, mixing it in until fully incorporated. The dough will be sticky at first.
- Knead the dough:
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment, kneading on medium speed for about 6-7 minutes.
- First rise:
- Place the dough in a lightly oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the rolls:
- After the dough has risen, punch it down to release the air. Divide the dough into 12-16 equal pieces, depending on the size of rolls you want.
- Roll each piece into a smooth ball and place them into a greased baking dish (9×13 inch for 12 rolls or a smaller dish for more). Make sure the rolls are touching but not overcrowded.
- Second rise:
- Cover the shaped rolls with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, until puffy and nearly doubled in size.
- Preheat the oven:
- While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake the rolls:
- Brush the tops of the rolls with a little milk (for a nice golden color). Bake in the preheated oven for 18-22 minutes, or until the rolls are golden brown on top and cooked through.
- Cool and serve:
- Let the rolls cool slightly before serving. You can enjoy them warm, or let them cool completely and store them in an airtight container for up to 2-3 days.
Tips:
- Add-ins: For a flavor twist, you can add a little vanilla extract to the dough for added richness or a sprinkle of cinnamon for a warm, cozy flavor.
- Storage: These rolls are best enjoyed within a couple of days but can be reheated by wrapping them in foil and warming them in the oven.
- Freezing: You can freeze the dough after the first rise. Shape the rolls, place them on a baking sheet, and freeze until firm. Then, transfer them to a zip-top bag. When ready to bake, let them thaw and rise, then bake as directed.
Milk Brioche Rolls are irresistibly soft and buttery with a slight sweetness, making them a perfect addition to any meal or even enjoyed on their own with a spread of butter or jam. Enjoy!