MILK BRIOCHE ROLLS

292cd374

These pillowy-soft brioche rolls are enriched with milk, butter, and eggs, making them ultra-tender with a light sweetness. They’re ideal as dinner rolls, burger buns, or served warm with butter and jam.

🕒 Prep & Bake Time

Step	Time
Prep Time	20 minutes
First Rise	1.5 hours
Shaping Time	10 minutes
Second Rise	45 minutes
Bake Time	20–22 minutes
Total Time	~3 hours

🧰 Equipment Needed

Stand mixer with dough hook (or large bowl + strong hands)
Mixing bowl
Kitchen scale (recommended for accuracy)
Measuring cups and spoons
Pastry brush
Baking sheet or round pan
Parchment paper or silicone baking mat

🧂 Ingredients (Makes 9–12 rolls)

3 1/2 cups (440g) all-purpose flour
1 packet (2 1/4 tsp or 7g) instant yeast
1/3 cup (65g) granulated sugar
1 tsp salt
1/2 cup (120ml) warm milk (110°F / 43°C)
2 large eggs, room temperature
1/4 cup (60ml) warm water
1/2 cup (115g) unsalted butter, softened
1 tsp vanilla extract (optional)

Egg Wash:

1 egg yolk + 1 tbsp milk (for golden tops)

📝 Ingredient Notes

Milk: Whole milk is best for richness, but 2% works.
Butter: Use unsalted, and make sure it’s soft – not melted.
Flour: Bread flour gives more structure, but all-purpose flour makes softer rolls.
Vanilla: Optional but adds subtle sweetness.

👩‍🍳 Instructions

Step 1: Make the Dough

In a mixing bowl, combine flour, sugar, yeast, and salt.
Add warm milk, water, eggs, and vanilla. Mix until a rough dough forms.
Gradually add softened butter, one tablespoon at a time, mixing between each addition.
Knead for 8–10 minutes (or 12–15 by hand) until the dough is smooth, elastic, and slightly tacky.

Step 2: First Rise

Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1.5 hours, or until doubled.

Step 3: Shape the Rolls

Punch down the dough and divide into 9–12 equal pieces (about 75–90g each).
Shape each into a tight ball and place on a parchment-lined baking sheet or in a greased round baking dish (for pull-apart style).

Step 4: Second Rise

Cover loosely and let rise again for 45–60 minutes, or until puffed.

Step 5: Bake

Preheat oven to 350°F (175°C).
Brush rolls with egg wash for a shiny finish.
Bake for 18–22 minutes, or until golden brown and the centers reach 190°F (88°C).
Cool slightly before serving.

🍽️ Serving Suggestions

Fresh out of the oven with butter and honey or jam
Split and toasted for breakfast sandwiches
As slider buns or side rolls for soups, stews, and roasts

🥗 Nutrition Facts (Per roll, based on 12 servings)

Nutrient	Amount
Calories	~200
Carbs	26g
Protein	5g
Fat	9g
Sugar	6g
Fiber	1g
Sodium	180mg

Nutrition will vary based on size and ingredients used.

💡 Tips

Use a scale: For evenly sized, professional-looking rolls.
Make ahead: After shaping, refrigerate overnight. Bring to room temp and let rise before baking.
Freezer-friendly: Freeze baked rolls in an airtight bag for up to 2 months. Reheat gently in oven.
Extra rich? Replace water with more milk and increase butter slightly for a more decadent version.