Milk Brioche Rolls

She carried that improvised recipe with her when she moved to the States after marrying my grandfather. Through the years, she perfected it, making little tweaks here and there, until she birthed these Soft & Fluffy Milk Brioche Rolls that I’m sharing with you today.

Every bite of these rolls is not just a taste of culinary excellence but a slice of history, a piece of heart. I hope, when you bake them, they fill your home with as much warmth and love as Grandma Elise’s did. And maybe, just maybe, they’ll become a part of your family’s treasured tales too.

To this day, whenever I bake these rolls, I use Grandma Elise’s old whisk, slightly bent out of shape but brimming with memories. It reminds me of the love, resilience, and creativity that went into creating this recipe, and I’m honored to share it with all of you.

Ingredients:

1 cup (240ml) whole milk, lukewarm
2 ¼ tsp (7g) active dry yeast
4 cups (500g) all-purpose flour, plus more for dusting
1/3 cup (70g) granulated sugar
1 tsp salt
4 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened
1 egg for egg wash

Instructions:

-Start by warming up your milk to a lukewarm temperature. You’re aiming for a gentle warmth, not hot.

 

-Sprinkle the active dry yeast over the milk. Allow it to sit for 5-7 minutes until it becomes frothy. This is when the magic starts!

-In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. It’s essential to get an even distribution for the fluffiest rolls.

-Create a well in the center of your dry ingredients.

-Carefully pour in the milk and yeast mixture.

-Add the room temperature eggs one at a time, mixing well after each addition.

-Now, the indulgence! Gradually add the softened unsalted butter, bit by bit. Mix until you get a soft, slightly sticky dough.

-Lightly flour a clean surface. Turn out your dough and knead for about 10 minutes until it’s smooth and elastic.
-Place your kneaded dough in a greased bowl, covering it with a damp cloth. Let it rest in a warm spot for 1 to 1.5 hours or until it doubles in size.

-Punch down the dough gently to release any air bubbles.

-Divide the dough into 12 equal parts. Shape each into a smooth ball.

-Place these balls on a baking tray lined with parchment paper, ensuring they’re spaced out.

-Cover the tray with a cloth and allow the rolls to rise again for about 30 minutes.

-Preheat your oven to 375°F (190°C).

-Beat the remaining egg and brush it over the tops of the rolls. This gives them a golden, glossy finish!

-Pop the tray into the oven and bake for about 20-25 minutes or until the rolls have a beautiful golden-brown hue and sound hollow when tapped.

-Let them cool slightly before serving. Enjoy with your favorite spreads, or savor them plain in all their fluffy glory!

*Pro-tip: Pair these milk brioche rolls with a cup of cappuccino or hot cocoa for the ultimate breakfast experience!

Milk Brioche Rolls

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup 1 (240ml) whole milk, lukewarm

• 2 2 ¼ tsp (7g) active dry yeast

• 4 cups 4 (500g) all-purpose flour, plus more for dusting

• 1/3 cup 1/3 (70g) granulated sugar

• 1 tsp 1 salt

• 4 large 4 eggs, room temperature

• 1/2 cup 1/2 (115g) unsalted butter, softened

• 1 1 egg for egg wash

Directions

• Yeast Activation:
• Start by warming up your milk to a lukewarm temperature. You’re aiming for a gentle warmth, not hot.
• Sprinkle the active dry yeast over the milk. Allow it to sit for 5-7 minutes until it becomes frothy. This is when the magic starts!
• Dry Ingredients Mix:
• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. It’s essential to get an even distribution for the fluffiest rolls.
• Wet Ingredients Fusion:
• Create a well in the center of your dry ingredients.
• Carefully pour in the milk and yeast mixture.
• Add the room temperature eggs one at a time, mixing well after each addition.
• Butter Incorporation:
• Now, the indulgence! Gradually add the softened unsalted butter, bit by bit. Mix until you get a soft, slightly sticky dough.
• Kneading & First Proofing:
• Lightly flour a clean surface. Turn out your dough and knead for about 10 minutes until it’s smooth and elastic.
• Place your kneaded dough in a greased bowl, covering it with a damp cloth. Let it rest in a warm spot for 1 to 1.5 hours or until it doubles in size.
• Shaping the Rolls:
• Punch down the dough gently to release any air bubbles.
• Divide the dough into 12 equal parts. Shape each into a smooth ball.
• Place these balls on a baking tray lined with parchment paper, ensuring they’re spaced out.
• Second Proofing:
• Cover the tray with a cloth and allow the rolls to rise again for about 30 minutes.
• Final Touches:
• Preheat your oven to 375°F (190°C).
• Beat the remaining egg and brush it over the tops of the rolls. This gives them a golden, glossy finish!
• Baking Time:
• Pop the tray into the oven and bake for about 20-25 minutes or until the rolls have a beautiful golden-brown hue and sound hollow when tapped.
• 10. Serve & Enjoy!
• Let them cool slightly before serving. Enjoy with your favorite spreads, or savor them plain in all their fluffy glory!

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