Milk Brioche Rolls
Soft, fluffy, slightly sweet bread rolls made with milk, butter, and eggs. Perfect for breakfast, sandwiches, or with tea.
🧾 Ingredients
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3 ½ cups all-purpose flour
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1 cup warm milk (about 40°C / 105°F)
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2 ¼ tsp active dry yeast (1 packet)
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3 tbsp sugar
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1 tsp salt
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2 eggs (room temperature)
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4 tbsp unsalted butter (softened)
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1 egg yolk + 1 tbsp milk (for egg wash)
👩🍳 Instructions
1. Activate the Yeast
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In a bowl, mix warm milk, sugar, and yeast.
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Let it sit for 5–10 minutes until foamy.
2. Make the Dough
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Add eggs and mix.
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Add flour and salt gradually while mixing.
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Knead the dough for 8–10 minutes until smooth.
3. Add Butter
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Add softened butter little by little while kneading.
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Continue kneading until the dough becomes soft, elastic, and slightly sticky.
4. First Rise
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Place the dough in a greased bowl.
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Cover and let it rise in a warm place for 1–1½ hours until doubled.
5. Shape the Rolls
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Punch down the dough and divide into 10–12 pieces.
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Shape each piece into a smooth ball.
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Place them in a greased baking tray.
6. Second Rise
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Cover and let rise again for 30–40 minutes.
7. Bake
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Brush with egg wash (egg yolk + milk).
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Bake at 180°C (350°F) for 15–18 minutes until golden brown.
✨ Tips
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Brush the hot rolls with melted butter for extra softness.
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You can sprinkle sesame seeds or poppy seeds on top.
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Store in an airtight container for 2–3 days.
🍽️ Great for: burgers, sliders, breakfast with jam, or butter and honey.
If you want, I can also give you:
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Super soft Japanese-style milk bread rolls
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Bakery-style brioche buns for burgers
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No-knead brioche rolls recipe.