Irresistible Milk Brioche Rolls

 

Milk Brioche Rolls: The Softest, Fluffiest Bread You’ll Ever Bake

There are breads… and then there are Milk Brioche Rolls — buttery, pillowy clouds that melt in your mouth and elevate even the simplest meal. This recipe blends traditional brioche richness with cozy milk bread comfort to deliver bakery-quality rolls you can make at home.

🔹️ Ingredients & What They Do

Dry Ingredients

• ➡️ 4 cups all-purpose flour ◾️ Provides structure and a soft, tender crumb.
• ➡️ 1/4 cup sugar ◾️ Adds gentle sweetness and encourages browning.
• ➡️ 1 tsp salt ◾️ Balances flavor and enhances everything else.
• ➡️ 2¼ tsp active dry yeast ◾️ Leavens the dough so the rolls rise and become airy.

Wet Ingredients

• ➡️ 1 cup whole milk (110°F / 43°C) ◾️ Adds moisture, tenderness and activates the yeast.
• ➡️ 2 eggs (room temperature) ◾️ Provide richness, structure and that brioche color.
• ➡️ 1/2 cup unsalted butter (softened) ◾️ Creates the signature buttery, melt-in-your-mouth texture.

Egg Wash

• ➡️ 1 egg + 1 tbsp milk ◾️ Produces a glossy, golden finish on the rolls.

🔹️ Step-by-Step Instructions

1. Activate the Yeast
   👉Warm the milk to 110°F (43°C) — warm to the touch, not hot.
   👉Add the yeast and a pinch of sugar, stir, then let rest 5–10 minutes until foamy. ✅️ Foaming indicates the yeast is active.
2. Combine Dry Ingredients
   👉In a large bowl, whisk together flour, sugar, and salt. Make a small well in the center.
3. Build the Dough
   👉Pour in the eggs and the activated yeast–milk mixture. Mix until a shaggy dough forms.
   👉Add the butter one tablespoon at a time, kneading after each addition. Continue kneading (by hand or in a stand mixer) about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
4. First Rise
   👉Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours or until doubled in size. ✅️
5. Shape the Rolls
   👉Punch down the dough and divide into 12–16 equal pieces. Shape each piece into a tight, smooth ball and arrange on a parchment-lined tray or greased baking dish.
6. Second Rise
   👉Cover the shaped rolls and let them rise 45–60 minutes until puffy.
7. Bake
   👉Preheat the oven to 350°F (175°C). Brush rolls with the egg wash. Bake for 18–22 minutes until golden brown and fragrant. Cool slightly before serving.

🔹️ Why Everyone Loves This Recipe

• ➡️ Ultra-soft, buttery texture
• ➡️ Simple ingredients, luxurious result
• ➡️ Perfect for any meal
• ➡️ Beginner-friendly but bakery-quality
• ➡️ Lightly sweet, beautifully golden, incredibly fluffy

🔹️ Pro Tips for Perfect Brioche Rolls

• ➡️ Keep all ingredients room temperature to ensure even mixing.
• ➡️ Add butter slowly—this is the key to classic brioche texture.
• ➡️ Resist the urge to add extra flour early; the dough becomes less sticky the more you knead.
• ➡️ Allow the dough to fully complete both rises for the fluffiest result.
• ➡️ Brush warm rolls with melted butter right after baking for extra shine and flavor.

🔹️ Serving Suggestions

• 👉 With butter and honey
• 👉 With jam or chocolate spread
• 👉 Beside soups, stews or roasts
• 👉 As slider buns or mini sandwiches
• 👉 For breakfast with cream cheese or sliced fruit

Final Summary

These Milk Brioche Rolls prove that simple ingredients can create something truly exceptional. Soft, golden, and delicately sweet, they deliver bakery-level results with clear, reliable steps anyone can follow. Whether you're baking for family, guests, or yourself, this recipe guarantees delicious, dependable, unforgettable rolls every time.

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