Milk Brioche Rolls (Soft & Buttery)
These Milk Brioche Rolls are incredibly soft, fluffy, and slightly sweet with a rich buttery flavor. They’re perfect for dinner rolls, sandwiches, or breakfast.
Ingredients
Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- ¾ cup warm milk (about 110°F / 43°C)
- 2 large eggs
- ¼ cup unsalted butter, softened
For Brushing
- 1 egg yolk
- 1 tbsp milk
Instructions
1. Activate the Yeast
- In a bowl mix warm milk, yeast, and 1 tsp sugar.
- Let sit 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl combine:
- flour
- sugar
- salt
- Add:
- yeast mixture
- eggs
- Mix until a dough forms.
3. Add Butter
Knead in the softened butter gradually until the dough becomes smooth and elastic (about 8–10 minutes).
4. First Rise
Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled in size.
5. Shape the Rolls
- Punch down the dough.
- Divide into 12 equal pieces.
- Roll each into a smooth ball.
- Place in a greased baking pan.
6. Second Rise
Cover and let rise 30–40 minutes until puffy.
7. Bake
- Preheat oven to 350°F (175°C).
- Brush rolls with egg yolk + milk mixture.
- Bake 18–22 minutes until golden brown.
Tips for Perfect Brioche Rolls
✅ Use room-temperature eggs and butter.
✅ Knead well so the dough becomes smooth and stretchy.
✅ Brush with melted butter after baking for extra softness.
Serving Ideas
Enjoy these rolls with:
- Butter and jam
- Honey
- Egg sandwiches
- Sliders
⭐ Shortcut Tip:
If you let the dough rise overnight in the refrigerator, the flavor becomes even richer and the rolls softer.
If you want, I can also show you Japanese milk bread rolls (Hokkaido style) — they’re famous for being even softer and fluffier than brioche.