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Soft and Milk Brioche Rolls

These soft and milk brioche rolls are light, fluffy, and rich with the flavors of butter and milk, making them a perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour King Arthur Flour is preferred for consistency.
  • 1/3 cup granulated sugar
  • 2 and 1/4 teaspoons instant yeast Fleischmann's is recommended for reliability.
  • 1 teaspoon salt
Wet Ingredients
  • 4 large eggs, room temperature Let them sit out for about 30 minutes for best results.
  • 1/2 cup warm milk 110 degrees F; whole milk is best.
  • 1/2 cup unsalted butter, softened Kerrygold is suggested for baking.
  • 1 large egg, beaten For an egg wash.

Method
 

Preparation
  1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Make sure there are no lumps.
  2. Combine Wet Ingredients: Add in the eggs and warm milk to the dry mixture. Stir until the dough begins to come together into a shaggy mass.
  3. Incorporate Butter: Gradually add in the softened butter, mixing well after each addition until fully incorporated.
  4. Knead the Dough: Knead the dough for about 8 to 10 minutes by hand or 5 to 6 minutes with a stand mixer on medium speed until it’s smooth and elastic. If the dough sticks, sprinkle with extra flour.
Rising & Shaping
  1. First Rise: Transfer the dough to a greased bowl, cover it, and let it rise for 1 to 2 hours until doubled in size.
  2. Shape the Rolls: Once risen, punch down the dough gently. Divide into 12 pieces and shape each into a smooth ball.
  3. Second Rise: Place rolls on a greased sheet, cover, and let rise again for 30 to 40 minutes.
Baking
  1. Preheat and Bake: Preheat oven to 375 degrees F (190 degrees C). Brush rolls with beaten egg and bake for 18 to 20 minutes until golden brown.
  2. Cool and Serve: Allow to cool slightly before serving.

Notes

These rolls can be kept in an airtight container at room temperature for 3 days or refrigerated for a week. They freeze well for up to 2 months. Experiment with flavors by adding vanilla extract or cinnamon.