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Milk Brioche Rolls

Soft, pillowy, and slightly sweet milk brioche rolls that are perfect for any occasion, from breakfast to dinner parties.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 3 hours
Servings: 12 rolls
Course: Bread, Breakfast, Snack
Cuisine: American, French
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour or bread flour Bread flour gives a chewier texture; all-purpose flour yields a softer crumb.
  • 2 and 1/4 teaspoons active dry yeast or instant yeast Activate in warm milk if using active dry yeast.
  • 3 tablespoons granulated sugar Used to activate yeast and sweeten the dough.
  • 1 teaspoon salt Mix salt with flour initially to protect yeast.
  • 3/4 cup whole milk, warmed to about 110 degrees F Activates the yeast when mixed.
  • 2 large eggs, room temperature Room temperature helps with dough rising.
  • 4 tablespoons unsalted butter, softened and cut into small pieces Incorporated gradually into the dough.
For the Egg Wash
  • 1 tablespoon whole milk Combined with the egg yolk for the wash.

Method
 

Preparation and Activation
  1. Warm 3/4 cup of whole milk to between 105 and 110 degrees Fahrenheit. Stir in 1 teaspoon of sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. In a mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center.
Building the Dough
  1. Pour the activated yeast mixture into the well. Add the eggs and mix with a stand mixer on low for 2 minutes and then on medium for 5 minutes until a rough dough forms.
  2. Gradually add the butter with the mixer running, allowing for proper incorporation.
Rising
  1. Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm area for 1-1.5 hours until doubled in size.
  2. Punch down the dough, shape into 12 equal rolls, and place in a greased baking pan. Cover and let rise again for 45 minutes to 1 hour.
Baking
  1. Preheat oven to 375 degrees Fahrenheit 15 minutes before second rise finishes.
  2. Whisk together the egg yolk and milk for the wash. Brush the tops of the rolls with egg wash.
  3. Bake for 18-22 minutes until golden brown. The internal temperature should reach 190 degrees Fahrenheit.
Cooling
  1. Cool the rolls in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Store at room temperature for up to 2 days in an airtight container or freeze for up to 1 month. For best results, do not rush the rising times.