Here’s a recipe for soft and fluffy Milk Brioche Rolls:
Ingredients:
- 3 ½ cups (450g) all-purpose flour
- ¼ cup (50g) sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup (120ml) warm milk (110°F/45°C)
- 1 tsp vanilla extract (optional)
- ¾ cup (170g) unsalted butter, softened
- Egg wash (1 egg + 1 tbsp milk)
- Sesame seeds, poppy seeds, or coarse sugar for garnish (optional)
Instructions:
- Activate the Yeast:
- In a small bowl, mix the warm milk and sugar, then add the yeast. Let it sit for about 5–10 minutes until foamy.
- Make the Dough:
- In a large mixing bowl (or a stand mixer with a dough hook), combine the flour, salt, eggs, and vanilla extract (if using).
- Gradually add the yeast mixture and knead on medium speed (or by hand) until it begins to come together.
- Incorporate the Butter:
- Add the softened butter, a tablespoon at a time, while continuing to knead.
- Knead the dough for about 8–10 minutes, until smooth and elastic.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1½ to 2 hours, or until doubled in size.
- Shape the Rolls:
- Punch down the dough to release the air. Divide the dough into 12–16 equal pieces (depending on the size you prefer).
- Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced about 1–2 inches apart.
- Second Rise:
- Cover the rolls loosely and let them rise again for about 45 minutes to an hour, until puffed.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Egg Wash and Bake:
- Brush the tops of the rolls with the egg wash for a shiny finish. Sprinkle with seeds or sugar if desired.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Cool and Serve:
- Let the rolls cool slightly before serving. They’re best enjoyed fresh!
These Milk Brioche Rolls are soft, buttery, and perfect for breakfast or as a side to any meal!