🥐 Milk Brioche Rolls
Soft, fluffy, buttery, and slightly sweet—these homemade brioche rolls are perfect for breakfast, sandwiches, or serving alongside dinner.
Ingredients
4 cups all-purpose flour
2 large eggs, room temperature
1 cup whole milk, warmed to about 110°F (43°C)
¼ cup granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 tablespoon melted butter, for brushing
1 egg + 1 tablespoon milk, for egg wash
Instructions
Activate the yeast:
In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy.
Add the eggs:
Whisk in the 2 room-temperature eggs until well combined.
Make the dough:
Add the flour and salt. Mix until a shaggy dough forms.
Add the butter:
Add the softened butter, one tablespoon at a time, mixing well after each addition. Knead for 8–10 minutes, until the dough becomes smooth, soft, and slightly tacky. Avoid adding too much extra flour.
First rise:
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm place for 1–1½ hours, or until doubled in size.
Shape the rolls:
Gently punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath.
Second rise:
Arrange the rolls in a greased 9×13-inch baking pan, leaving a little space between them. Cover and let rise for 30–45 minutes, until puffy.
Prepare for baking:
Preheat the oven to 350°F (175°C). Whisk together 1 egg and 1 tablespoon milk. Gently brush the tops of the rolls with the egg wash.
Bake:
Bake for 20–25 minutes, until the rolls are beautifully golden brown and cooked through.
Finish:
Immediately brush the hot rolls with the melted butter. Let them cool for about 10 minutes before serving.
🧈 Tips for Extra-Soft Rolls
Make sure the milk is warm, not hot, so you don’t kill the yeast.
Don’t add excessive flour—the dough should remain soft and slightly tacky.
For richer brioche, you can let the shaped rolls rise in the refrigerator overnight and bake them the next morning.
Store leftovers in an airtight container for up to 3 days.
