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Milk Brioche Rolls

Soft, buttery, and rich brioche rolls that melt in your mouth, perfect for any occasion.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 rolls
Course: Breakfast, Side Dish, Snack
Cuisine: Bakery, French
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Whole milk, warmed to lukewarm Aim for around the warmth of bath water.
  • 2 teaspoons Active dry yeast or instant yeast Ensure yeast is fresh for proper rise.
  • 1 tablespoon Granulated sugar A pinch added while activating yeast.
  • 4 cups All purpose flour or bread flour Measure accurately for best results.
  • 1 teaspoon Salt Essential for flavor.
  • 2 large Large eggs, room temperature Cold ingredients slow the process.
  • 1/2 cup Unsalted butter, very soft but not melted Soft butter blends better into the dough.
Optional Topping
  • 1 tablespoon Honey For a light glaze after baking.

Method
 

Preparation
  1. Warm the milk until it’s just cozy to the touch, then stir in yeast and a pinch of sugar. Let it sit until foamy.
  2. Mix flour, sugar, and salt in a bowl. Pour in the milk mixture and eggs. Stir or mix on low until it comes together.
  3. Add the butter in small pieces, a little at a time, letting each piece blend before adding more. The dough will look sticky.
  4. Mix until the dough is smooth and stretchy. It should pull away from the bowl and feel bouncy. Be patient.
Rising
  1. Let the dough rise in a warm spot until puffy and doubled.
  2. Gently deflate, divide into equal pieces, and shape into tight balls. Place in a buttered pan so they kiss but don’t squish.
  3. Let them rise again until noticeably puffed, then brush with an egg wash for shine.
Baking
  1. Bake until golden on top and soft inside, smelling buttery and irresistible.

Notes

Use room temperature butter and eggs. Don't rush mixing or rising; patience is key. For a glossy top, brush with an egg wash before baking. Store in an airtight container for up to 2 days or freeze for up to 2 months.