Milk Brioche Rolls Recipe
🌟 Introduction
Milk Brioche Rolls are soft, pillowy rolls enriched with butter, milk, and eggs, creating a tender crumb with a subtle sweetness. They’re perfect as dinner rolls, for sandwiches, or even enjoyed plain with jam or honey. The combination of French brioche tradition and the creaminess of milk results in rolls that are richer than ordinary bread yet lighter than pastries.
🕰️ History
Brioche originated in Normandy, France during the 15th century, known for its high butter content and luxurious texture. It was traditionally considered a bread for the wealthy, often reserved for celebrations. Marie Antoinette is famously (though possibly inaccurately) associated with the phrase “Let them eat brioche.” Over time, brioche spread worldwide and evolved into many forms—loaves, buns, and rolls. The milk brioche roll variation softens the richness with milk, making it more delicate, versatile, and everyday-friendly.
🛒 Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour (or bread flour for chewier texture)
- ¼ cup (50 g) granulated sugar
- 1 ½ tsp salt
- 2 ¼ tsp (1 packet) instant yeast
- ¾ cup (180 ml) warm milk (110°F/43°C)
- 3 large eggs (room temperature)
- ½ cup (115 g) unsalted butter, softened and cubed
For Egg Wash
- 1 egg yolk
- 1 tbsp milk
Optional Toppings
- Sesame seeds
- Poppy seeds
- Pearl sugar
🥣 Instructions & Methods
Step 1: Activate the Yeast
- Warm the milk until lukewarm (not hot).
- Mix with yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
- In a large mixing bowl (or stand mixer), combine flour, sugar, and salt.
- Add yeast mixture and eggs. Mix until a shaggy dough forms.
- Knead for 8–10 minutes (or 5 minutes in a stand mixer with dough hook).
Step 3: Add Butter
- Gradually add softened butter, one cube at a time, kneading well after each addition.
- Continue kneading until dough is smooth, elastic, and slightly tacky (about 10–12 minutes total).
Step 4: First Rise
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 ½ – 2 hours, or until doubled.
Step 5: Shape the Rolls
- Punch down the dough.
- Divide into 12–15 equal portions.
- Shape into smooth balls and place on a greased or parchment-lined baking sheet (or in a greased round pan for pull-apart rolls).
Step 6: Second Rise
- Cover and let rise again for 45–60 minutes, until puffy.
Step 7: Bake
- Preheat oven to 375°F (190°C).
- Brush rolls with egg wash.
- Bake for 18–22 minutes, until golden brown.
- Cool slightly before serving warm.
🌱 Benefits of Milk Brioche Rolls
- Soft & tender texture – enriched dough creates a melt-in-the-mouth crumb.
- Versatile – works as dinner rolls, sliders, or sweet buns.
- Nutritious touch – milk adds protein and minerals.
- Make-ahead friendly – dough can be refrigerated overnight.
- Elegant yet simple – looks bakery-quality but can be made at home.
🥖 Formation (Structure of the Rolls)
- Crumb: Soft, fluffy, with rich buttery strands.
- Crust: Shiny, golden, slightly crisp from egg wash.
- Shape: Smooth round balls, either standalone or joined together in a pull-apart style.
- Flavor profile: Buttery, slightly sweet, enriched with milk richness.
💖 Conclusion
Milk Brioche Rolls are a fusion of French luxury and homestyle comfort. They elevate any meal, whether served with soup, filled with sandwich ingredients, or enjoyed plain with butter. Their soft, golden perfection makes them a go-to bread for special occasions and everyday indulgence.
😍 For Bread Lovers
These rolls are adored by:
- Home bakers – who want to master enriched doughs.
- Families – soft and kid-friendly.
- Holiday hosts – a perfect side for festive tables.
- Sandwich lovers – ideal for mini sliders or breakfast rolls.
- Anyone who loves bakery-style bread – fresh, golden, and irresistible.
✨ In short: Milk Brioche Rolls are soft clouds of buttery bread that bring bakery magic into your kitchen.