MILK BRIOCHE ROLLS

🥖 Milk Brioche Rolls

Milk brioche rolls are soft, slightly sweet, buttery bread rolls perfect for breakfast, sandwiches, or as a side for soups and stews. They have a rich texture thanks to eggs and milk.

🧾 Ingredients (makes 8–10 rolls)

• 3 cups All-Purpose Flour

• 1/4 cup Sugar

• 1 tsp Salt

• 2 1/4 tsp Active Dry Yeast (1 packet)

• 1/2 cup Warm Milk

• 2 large Eggs, room temperature

• 1/4 cup Unsalted Butter, softened

• 1 egg for egg wash

👩‍🍳 Instructions

1. Activate yeast
   In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Mix dry ingredients
   In a large bowl, whisk together flour, remaining sugar, and salt.

3. Combine wet and dry
   Add eggs and the yeast mixture to the flour. Mix until a sticky dough forms.

4. Knead in butter
   Gradually add softened butter, kneading until the dough is smooth and elastic (about 10 minutes by hand or 6 minutes in a stand mixer).

5. First rise
   Place dough in a greased bowl, cover, and let rise until doubled in size (1–2 hours).

6. Shape rolls
   Punch down the dough and divide into 8–10 equal portions. Shape each into a ball and place on a baking tray lined with parchment.

7. Second rise
   Cover rolls loosely and let rise for 30–40 minutes.

8. Egg wash
   Brush the tops with beaten egg for a glossy finish.

9. Bake
   Preheat oven to 180°C (350°F). Bake rolls for 18–22 minutes, until golden brown.

10. Cool and serve
    Let cool slightly on a wire rack before serving.

🍽️ Tips for Perfect Brioche Rolls

• Use room-temperature eggs and butter for easier incorporation.

• Do not overbake; brioche is soft inside.

• Optional: Brush with melted butter immediately after baking for extra richness.

✅ These milk brioche rolls are soft, slightly sweet, and melt-in-your-mouth, perfect for breakfast sandwiches, jam, or just enjoying warm from the oven.

If you like, I can also give a quick 1-hour version that produces soft brioche rolls without multiple rises.