Do you love soft, buttery bread? This Soft Fluffy Milk Brioche Rolls Recipe is perfect for you! These rolls are light, sweet, and melt in your mouth. They are great for breakfast, dinner, or even a snack. You only need simple ingredients like flour, eggs, milk, butter, and yeast. The dough is easy to mix and rises until it’s fluffy. After baking, the rolls turn golden brown and taste amazing! Follow this simple step-by-step recipe to make the best brioche rolls at home. Anyone can do it—even if you’re new to baking. Let’s get started.
Ingredients:
- 3/4 cup (180 ml) warm whole milk (110°F/45°C)
- 1 1/2 teaspoons active dry yeast
- 1/4 cup (50 g) granulated sugar
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (115 g) unsalted butter, softened
- 1 egg, beaten with 1 teaspoon water (for egg wash)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, mix the flour, remaining sugar, and salt.
- Add the yeast mixture and eggs to the dry ingredients. Mix on low speed until the dough begins to come together.
- Incorporate the Butter:
- Gradually add the softened butter, a few pieces at a time, mixing well after each addition. Continue kneading the dough on medium speed for about 10 minutes, until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
- First Rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
- Shape the Rolls:
- Gently punch down the risen dough to release air bubbles. Divide the dough into 12 equal portions (approximately 80 grams each). Shape each portion into a smooth ball by folding the edges under and rolling it gently on a clean surface.
- Second Rise:
- Arrange the dough balls evenly in a greased 9×13-inch baking dish or on a parchment-lined baking sheet, leaving slight space between them. Cover and let them rise again for about 30 to 45 minutes, until puffed and nearly doubled.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Apply Egg Wash:
- Gently brush the tops of the rolls with the beaten egg wash to achieve a glossy, golden crust.
- Bake:
- Bake the rolls in the preheated oven for 20 to 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If they brown too quickly, tent them with aluminum foil during the last 5 minutes of baking.
- Cool and Serve:
- Remove the rolls from the oven and let them cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature.
Storage:
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and warm in the oven before serving.
Tips:
- Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature to facilitate better incorporation into the dough.
- Kneading: Proper kneading develops gluten, which contributes to the rolls’ soft and fluffy texture. The dough should be elastic and slightly tacky but not overly sticky.
- Proofing Environment: For optimal rising, place the dough in a warm, draft-free area. If your kitchen is cool, you can create a warm environment by placing the dough in an oven with the light turned on.
These Milk Brioche Rolls are a delightful addition to any meal, offering a tender crumb and rich flavor that are sure to become a household favorite. Happy baking.