MILK BRIOCHE ROLLS

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Milk Brioche Rolls are ultra-soft, pillowy dinner rolls with a rich, buttery crumb and a glossy golden finish. By combining whole milk, eggs, and softened butter into an enriched yeast dough, these rolls bake up feather-light with a subtle sweetness that works equally well for dinner spreads, sliders, or breakfast jams.

Pro-Tips for Ultra-Featherlight Brioche Rolls

  1. Add Butter Gradually: Never add melted butter to the initial dough mix. Knead the dough until gluten develops first, then gradually knead in softened room-temperature butter piece by piece. This prevents fat from coating the flour proteins and weakening the gluten structure.
  2. Use Warm Whole Milk: Keep milk around 105°F–110°F (40°C–43°C). Too hot will kill the yeast; too cold will slow down the enrichment rise significantly.
  3. Egg Wash for Shine: Brush with a mixture of 1 egg + 1 tbsp milk right before baking for a deep, shiny mahogany crust.

Classic Milk Brioche Rolls Recipe

Ingredients

  • 3½ cups (420g) bread flour (or all-purpose flour)
  • 2¼ tsp (1 packet / 7g) active dry yeast or instant yeast
  • ⅓ cup (65g) granulated sugar
  • 1 tsp fine sea salt or kosher salt
  • ¾ cup (180ml) whole milk (warmed to ~105°F)
  • 2 large eggs (room temperature)
  • 6 tbsp (85g) unsalted butter (softened at room temperature, cut into cubes)
For Egg Wash & Finish:
  • 1 large egg + 1 tbsp milk (whisked)
  • 2 tbsp melted butter (for brushing after baking)
1.Activate Yeast & Mix Dry Ingredients:Activates yeast for a strong rise.

In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy. In a large bowl (or stand mixer bowl), whisk together the remaining flour, sugar, and salt.
2.Form Dough & Knead First Phase:Builds gluten strength before adding fat.

Pour the yeast mixture and 2 eggs into the flour. Knead using a dough hook attachment on medium-low speed (or by hand) for 5 to 7 minutes until a cohesive, smooth dough forms.
3.Incorporate Softened Butter:Incorporating butter creates the signature brioche texture.

With the mixer running on low speed, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Knead for an additional 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test (stretches thin without tearing).
4.First Proof:Enriched dough needs time to double.

Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
5.Shape into Rolls & Second Proof:Ensures uniform baking in a 9×13 pan.

Punch down the dough and turn onto a lightly floured surface. Divide evenly into 12 equal pieces (~60g each). Roll each piece into a tight, smooth ball. Place balls evenly spaced in a greased 9×13-inch baking dish or 9×9-inch square pan. Cover loosely and let rise for 45 to 60 minutes until puffy and touching.
6.Egg Wash & Bake:Bake to golden brown finish.

Preheat oven to 350°F (175°C). Gently brush the tops with egg wash. Bake for 22 to 25 minutes until deep golden brown on top (internal temp 190°F / 88°C). Brush immediately with melted butter upon pulling out of the oven.

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