Description
These Soft Milk Brioche Rolls are perfect for anyone looking for a fluffy and buttery bread to enjoy at breakfast or as a comforting snack. Made with warm milk, eggs, and melted butter, these rolls have a tender crumb and golden crust that melts in your mouth. Easy to prepare with simple ingredients, this recipe guides you through kneading, rising, shaping, and baking to achieve bakery-quality brioche rolls at home.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet instant yeast (approximately 2 1/4 teaspoons)
- 1 teaspoon salt
Wet Ingredients
- 1 cup whole milk, warm (about 110°F or 43°C)
- 4 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, instant yeast, and salt ensuring they are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, combine the warm whole milk, large eggs, and melted unsalted butter, mixing thoroughly to blend the liquids smoothly.
- Form the Dough: Pour the wet ingredients into the dry ingredients bowl and stir until you get a rough dough. Avoid overmixing at this stage.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until the dough feels smooth, elastic, and slightly tacky, indicating proper gluten development.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and leave it in a warm area for 1 hour or until it doubles in size.
- Shape Rolls: Punch down the risen dough gently to release gas, then divide and shape it into 12 equal rolls. Arrange the shaped rolls into a greased baking dish, spaced slightly apart.
- Second Rise: Cover the shaped rolls with a clean towel and let them rise again in a warm spot for 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they turn a beautiful golden brown and sound hollow when tapped.
- Cool: Remove the rolls from the oven and let them cool slightly on a wire rack before serving to enjoy the perfect soft texture and buttery flavor.
Notes
- Ensure the milk is warm but not hot to prevent killing the yeast.
- Kneading by hand may take some effort; a stand mixer with a dough hook can be used to save time.
- For a shiny finish, brush the rolls with an egg wash (1 egg beaten with 1 tbsp water) before baking.
- These rolls freeze well; cool completely before wrapping tightly for freezing.
- Adjust baking time slightly if you make larger or smaller rolls.
