Milk Brioche Rolls are a delightful addition to any meal, whether enjoyed at breakfast with a spread of butter and jam or served as a soft, pillowy side to a savory dish. These rolls are known for their rich, buttery flavor and light, airy texture that melts in your mouth. Making these rolls from scratch may seem daunting, but with a bit of patience, you’ll be rewarded with warm, golden rolls that are simply irresistible
Preparation Time: 20 minutes
Rising Time: 2 hours 30 minutes
Baking Time: 20-25 minutes
Total Time: 3 hours 15-20 minutes
Ingredients:
- 3 1/4 cups (400g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 2/3 cup (160ml) warm milk (about 110°F/45°C)
- 3 large eggs, at room temperature
- 1/2 cup (115g) unsalted butter, softened
- 1 egg (for egg wash)
- Optional: 1 tablespoon milk (for egg wash)
Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This step ensures that your yeast is alive and active, which is crucial for the rolls to rise properly.
2. Make the Dough:
In a large mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and pour in the yeast mixture. Add the eggs one at a time, mixing well after each addition. As the dough begins to come together, start incorporating the softened butter, a tablespoon at a time. The dough will be sticky at first, but keep mixing until it becomes smooth and elastic.
3. Kneading:
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. The dough should be soft and slightly sticky but should pull away from your hands and the work surface easily. If it’s too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, you can add a teaspoon of milk to bring it together.
4. First Rise:
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 1/2 to 2 hours, or until it has doubled in size. Patience is key here, as this first rise is essential for developing the brioche’s signature texture.
5. Shape the Rolls:
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath and rolling it on the work surface with your hand cupped over it.
6. Second Rise:
Place the shaped rolls on a baking sheet lined with parchment paper, leaving enough space between them to allow for expansion. Cover the rolls with a cloth and let them rise for another 45 minutes to an hour, or until they have doubled in size.
7. Preheat the Oven:
While the rolls are rising, preheat your oven to 375°F (190°C).
8. Egg Wash:
In a small bowl, beat the remaining egg with a tablespoon of milk. Gently brush this mixture over the tops of the rolls. This step will give the rolls a beautiful, shiny, golden-brown finish.
9. Bake:
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If they brown too quickly, you can cover them loosely with aluminum foil.
10. Cool and Serve:
Once baked, remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving. They are best enjoyed warm, but they also keep well for a couple of days stored in an airtight container.
