Milk Brioche Rolls

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Milk Brioche Rolls: A Buttery, Pillowy Delight

Brioche is a beloved French bread known for its rich, buttery, and slightly sweet taste. Originating from France in the 15th century, brioche has been enjoyed in various forms—from loaves to rolls and even filled pastries. These Milk Brioche Rolls are soft, fluffy, and perfect for breakfast, sandwiches, or a delicious snack with jam or butter.

Ingredients:

For the Dough:

  • 4 cups (500g) all-purpose flour
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, warmed to 110°F (43°C)
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • ½ cup (113g) unsalted butter, softened
  • 1 tsp salt

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk

Instructions:

Step 1: Activate the Yeast

  1. In a small bowl, mix warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.

Step 2: Make the Dough

  1. In a large mixing bowl, combine the flour and salt. Add the eggs and the activated yeast mixture.
  2. Knead with a stand mixer (or by hand) until a sticky dough forms.
  3. Gradually add the softened butter, kneading until fully incorporated and the dough becomes smooth and elastic (about 10 minutes).

Step 3: First Rise

  1. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.

Step 4: Shaping the Rolls

  1. Punch down the dough and divide it into 12 equal portions. Shape each piece into a smooth ball.
  2. Place them on a lined baking sheet, slightly apart, to allow for expansion.

Step 5: Second Rise

  1. Cover the rolls with a towel and let them rise again for 30-45 minutes until puffy.

Step 6: Baking

  1. Preheat oven to 375°F (190°C).
  2. Mix the egg and milk for the egg wash, then brush it over the rolls for a golden finish.
  3. Bake for 15-18 minutes or until golden brown.

Step 7: Enjoy!

  1. Let the rolls cool slightly before serving with butter, jam, or honey.

The History of Brioche

Brioche originated in Normandy, France, where butter was abundant. The word “brioche” comes from “brier,” meaning “to knead,” reflecting the labor-intensive process. Over centuries, it evolved into various forms, such as brioche Nanterre and Parisian brioche.

Why We Love These Rolls

  • Soft & Buttery – Perfectly fluffy with a slight sweetness.
  • Versatile – Great for sandwiches, French toast, or alongside soups.
  • Traditional Yet Easy – Classic French baking made simple.

Brioche lovers appreciate the luxurious texture and melt-in-your-mouth experience. Whether enjoyed fresh or toasted, these rolls bring warmth and comfort to every meal.

Would you like a variation with chocolate or cinnamon? Let me know!

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