Milk Brioche Rolls
These buttery, pillowy rolls are the epitome of enriched bread, with a tender crumb and a delicate sweetness. They’re perfect for breakfast, sandwiches, or as an elegant dinner roll.
Ingredients
For the Dough:
· 1/2 cup (120ml) whole milk, lukewarm (about 110°F/43°C)
· 2 1/4 teaspoons (7g) active dry yeast
· 1/4 cup (50g) granulated sugar
· 3 large eggs, room temperature
· 3 cups (375g) bread flour (all-purpose works, but bread flour is better)
· 1 teaspoon salt
· 1/2 cup (115g) unsalted butter, softened and cut into small cubes
For the Topping:
· 1 egg + 1 tablespoon milk (for egg wash)
· Coarse sugar or sesame seeds for sprinkling (optional)
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the lukewarm milk, yeast, and 1 teaspoon of the sugar. Stir gently and let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt.
- Add the yeast mixture and the 3 eggs. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Increase speed to medium and knead for 5 minutes until the dough becomes smooth and pulls away from the sides of the bowl.
- Add the butter: With the mixer running on medium-low, add the softened butter a few cubes at a time, waiting until each addition is fully incorporated before adding more. This will take about 5–7 minutes. The dough will become very soft, sticky, and glossy.
- Once all butter is incorporated, knead on medium speed for another 3–5 minutes until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
Step 3: First Rise
- Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel.
- Let rise in a warm place until doubled in size, about 1–1.5 hours.
- Optional cold rise (for better flavor): After the dough has doubled, punch it down, cover tightly, and refrigerate overnight. Let it come to room temperature before shaping.
Step 4: Shape the Rolls
- Turn the dough out onto a lightly floured surface. Divide into 12 equal portions (about 65g each).
- Shape each piece into a tight, smooth ball: cup your hand around the dough and roll in small circles on an unfloured surface to create surface tension.
- Place rolls in a greased 9×13-inch baking pan or on a parchment-lined baking sheet, spaced about 1 inch apart if free-form.
Step 5: Second Rise
- Cover rolls with a clean towel and let rise until puffy and nearly doubled, about 45–60 minutes. They should be touching if in a pan.
- Preheat oven to 375°F (190°C) toward the end of rising.
Step 6: Bake
- Whisk together the egg and milk for the egg wash. Brush gently over the risen rolls, being careful not to deflate them.
- Sprinkle with coarse sugar or seeds if desired.
- Bake for 18–22 minutes until deep golden brown and the internal temperature reaches 190°F (88°C).
- If rolls brown too quickly, tent loosely with aluminum foil.
Step 7: Cool and Serve
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Best served warm or the same day. Can be stored in an airtight container for up to 2 days or frozen for up to a month.
Tips for Success
· Temperature is key: Ensure milk is lukewarm, not hot, to avoid killing the yeast. Butter and eggs should be at room temperature for even mixing.
· Be patient with the butter: Adding it slowly ensures proper emulsification, giving the rolls their signature tender texture.
· Don’t over-flour the shaping surface: A slightly sticky dough is normal. Use just enough flour to prevent sticking.
· For extra shine: Brush with melted butter immediately after removing from the oven.
Flavor Variations
· Orange or lemon zest: Add 1 tablespoon finely grated citrus zest to the dough.
· Spiced: Add 1 teaspoon cinnamon or cardamom to the dry ingredients.
· Savory herb rolls: Omit sugar, add 2 tablespoons chopped fresh herbs (rosemary, thyme, chives).
Enjoy these luxurious, buttery rolls fresh from the oven—they’re worth every minute of preparation!