Introduction
Milk brioche rolls are a delicious and soft baked treat that combine the richness of milk with the light, airy texture of brioche dough.
These rolls are perfect for breakfast, an afternoon snack, or as a side for a hearty meal. The balance of sweetness and softness makes.
them irresistible and ideal for pairing with jams, butter, or even as a base for savory dishes like sandwiches.
Making milk brioche rolls at home allows you to control the ingredients, ensuring a fresh, fluffy result that is far superior to store-bought versions.
The dough itself is buttery and slightly sweet, which gives these rolls their signature melt-in-your-mouth quality.
Whether you’re an experienced baker or just getting started, this recipe is manageable and rewards you with delicious results.
Ingredients
/500g all-purpose flour
/70g sugar
/10g salt
/10g active dry yeast
/200ml whole milk, warm
/3 large eggs
/200g unsalted butter, softened
/1 egg, for egg wash
/1 tablespoon honey (optional, for extra sweetness)
Instructions
Begin by activating the yeast. In a small bowl, combine the warm milk and sugar, stirring until the sugar dissolves.
Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until frothy. If the mixture doesn’t froth.
it means the yeast might be expired, and you will need to start over with fresh yeast.
Next, in a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture along with the eggs.
Using a wooden spoon or your hands, mix the ingredients together until a dough starts to form.
Once the dough comes together, begin kneading it on a floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
If the dough feels sticky, add a little more flour, but be careful not to add too much, as this can affect the softness of the rolls.
When the dough is smooth and elastic, gradually incorporate the softened butter. Add a small piece of butter at a time, kneading it in until fully absorbed before adding the next piece.
This process will take some time, but it is essential for achieving the soft, rich texture of brioche.
Once all the butter is incorporated, continue kneading the dough for another 5-7 minutes. The dough should be soft, elastic, and slightly tacky but not overly sticky.
Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
After the dough has risen, gently punch it down to release the air. Divide the dough into 12-16 equal portions, depending on the size of the rolls you prefer.
Shape each portion into a smooth ball and place them in a greased baking dish, leaving a little space between each one.
Let the dough rise again for about 30 minutes, or until the rolls are puffed up. Preheat the oven to 375°F (190°C). While the rolls are rising, beat the egg for the egg wash.
Once the rolls are ready, brush them with the egg wash to give them a golden, shiny finish.
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
How to Make
Start by preparing the yeast mixture. This step is crucial as it ensures your dough will rise properly. Use warm milk, not hot, as too much heat will kill the yeast.
Stir the sugar into the warm milk, which acts as food for the yeast, promoting activation. The yeast should bubble up and become frothy, a sign that it is alive and ready for use.
Next, you’ll mix the dry ingredients. Flour and salt are combined in a large bowl, and the yeast mixture is poured in the center.
Adding the eggs at this point helps to enrich the dough and improve its texture. Mix until a shaggy dough forms, and then begin kneading.
It’s best to knead by hand for a few minutes to get a feel for the dough’s consistency.
Kneading is one of the most important steps in creating milk brioche rolls. While kneading, the dough will gradually smooth out, and it will become more elastic.
This is when the gluten develops, which helps give the rolls their light, airy texture. Be patient and knead until you achieve a smooth, soft dough.
Once the dough has come together, the butter is added in stages. It is important to incorporate the butter gradually and continue kneading to create a rich, smooth texture.
The butter should be soft and easy to work with, not cold or hard, to prevent disrupting the dough’s structure.
After the butter has been fully absorbed, allow the dough to rise. The first rise, or fermentation, is when the dough develops flavor and texture.
The dough should double in size, so be sure to let it rest in a warm place without drafts.
After punching the dough down, divide it into equal portions for shaping. Each portion should be rounded into a ball for even cooking.
Before placing the rolls in the oven, give them an egg wash. This simple mixture of beaten egg brushed on top of the dough gives the rolls a beautiful, shiny finish.
The rolls will bake in a hot oven until golden brown and sound hollow when tapped, indicating they are cooked through and ready to enjoy.
Tips
If the dough feels too sticky during kneading, resist the urge to add too much flour. Brioche dough is meant to be slightly tacky.
A little flour on your hands will help manage the stickiness without affecting the dough’s consistency.
When kneading, be gentle yet firm. Avoid overworking the dough, as it could result in dense rolls.
Knead just enough to achieve a smooth, elastic texture, and stop once the dough feels soft and pliable.
The second rise is crucial for the texture of the rolls. Let the dough rest until it is noticeably puffed up.
This step helps create the light, fluffy texture that makes brioche so irresistible.
For an extra touch of flavor, you can add a tablespoon of honey to the dough for a slight sweetness.
This pairs beautifully with the rich butteriness of the rolls and adds a hint of complexity.
When shaping the dough, try to handle it gently to avoid deflating the air bubbles that have formed during the first rise.
This will ensure the rolls are light and airy once baked.
If you want to make the rolls ahead of time, you can refrigerate the dough after the first rise. Shape the rolls.
then cover and place them in the fridge. When you’re ready to bake, let them come to room temperature and finish the second rise before baking.
Conclusion
Milk brioche rolls are a wonderful addition to any meal, offering a perfect balance of sweetness and texture.
They are soft, buttery, and incredibly comforting, making them a popular choice for both casual and special occasions.
Whether served as a side or enjoyed as a snack, these rolls are sure to impress.
Baking these rolls at home may take a little time and patience, but the result is well worth the effort.
The process of kneading and letting the dough rise ensures a soft, fluffy texture that is unmatched by any store-bought bread.
Once you master the technique, you can easily customize the rolls to your liking. Add different fillings.
such as chocolate or fruit, or try experimenting with different glazes for a unique twist on this classic recipe.
These rolls are perfect for sharing with family and friends, making them a great choice for gatherings or festive occasions.