🥖 Milk Brioche Rolls Recipe (Makes 8-10 rolls)
Ingredients:
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250g (2 cups) bread flour
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30g (2.5 tbsp) sugar
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1 tsp salt
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7g (1 packet) instant dry yeast
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120ml (½ cup) warm milk (about 38°C / 100°F)
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1 egg (room temperature)
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60g (4 tbsp) unsalted butter, softened
Optional for topping: 1 egg (for egg wash), sesame seeds, or pearl sugar
Instructions:
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Activate the yeast (if not instant):
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Mix the warm milk with the sugar and yeast. Let it sit for 5–10 minutes until foamy.
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Make the dough:
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In a large bowl (or stand mixer), combine flour and salt.
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Add the milk/yeast mixture and egg. Mix until a rough dough forms.
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Knead for 5–7 minutes (or use the dough hook on medium speed for 4 minutes) until it becomes smooth.
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Add butter:
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Add softened butter gradually, kneading it in. The dough will become sticky — keep kneading until it’s smooth, shiny, and elastic (10–15 mins by hand or 7–8 mins with a mixer).
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First proof:
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Cover the bowl with a damp cloth or plastic wrap. Let it rise for 1–1.5 hours until doubled in size.
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Shape the rolls:
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Punch down the dough. Divide into 8–10 equal pieces. Roll each into a ball. Place on a lined baking tray.
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Second rise:
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Cover and let rise for another 45 minutes or until puffy.
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Egg wash & bake:
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Preheat oven to 180°C (350°F).
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Brush rolls with beaten egg.
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Bake for 15–18 minutes or until golden brown.
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Cool & enjoy:
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Let cool slightly. Serve warm or room temp.
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📝 Notes:
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For extra softness, add 1 tbsp of milk powder to the dry ingredients.
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Want it richer? Replace 60ml of the milk with cream.
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These freeze beautifully once baked and cooled — just reheat in the oven for a few minutes.
Would you like a visual guide or a savory/sweet variation (e.g. with cheese or chocolate)?
