Here’s a classic recipe for Milk Brioche Rolls—soft, fluffy, slightly sweet, and perfect for breakfast, sandwiches, or as a side with dinner.
Ingredients (Makes 8–10 rolls)
For the dough:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 2 ¼ tsp (1 packet) active dry yeast
- ½ tsp salt
- ½ cup (120ml) warm milk (around 110°F / 43°C)
- 3 large eggs
- ½ cup (115g) unsalted butter, softened
For brushing:
- 1 egg, beaten (for egg wash)
- Optional: a little milk for softer sheen
Instructions
- Activate yeast
- In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit 5–10 minutes until frothy.
- Make the dough
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the eggs and yeast mixture, mixing until a sticky dough forms.
- Gradually add softened butter in small pieces, kneading until fully incorporated.
- Knead the dough
- Knead by hand for 8–10 minutes (or 5–7 minutes in a stand mixer with a dough hook) until smooth and elastic.
- The dough will be soft and slightly sticky—this is normal.
- First rise
- Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1–2 hours until doubled in size.
- Shape rolls
- Punch down the dough and divide into 8–10 equal pieces.
- Shape each piece into a smooth ball and place on a baking tray lined with parchment paper.
- Second rise
- Cover loosely and let rise another 45–60 minutes until puffy.
- Bake
- Preheat oven to 375°F (190°C).
- Brush rolls with beaten egg (or egg + milk) for a golden, shiny finish.
- Bake 15–20 minutes until golden brown.
- Cool & serve
- Let cool on a wire rack for 10 minutes before serving.
✅ Tips:
- For an extra soft brioche, use bread flour instead of all-purpose.
- You can add a touch of vanilla or orange zest for a slightly sweet flavor.
- Rolls freeze beautifully—wrap in plastic and freeze up to 2 months.
If you want, I can also give a shortcut “no-stand-mixer” version that’s quick but still fluffy and buttery. Do you want me to provide that version?
