MILK BRIOCHE ROLLS

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Milk Brioche Rolls

Yield: 12 soft, fluffy rolls
Prep Time: 30 minutes (plus rising time)
Cook Time: 15-20 minutes

Ingredients:

  • For the Dough:
    • 3 ¾ cups (450g) all-purpose flour, plus extra for dusting
    • ¼ cup (50g) granulated sugar
    • 1 teaspoon salt
    • 1 packet (7g or 2 ¼ teaspoons) instant yeast
    • ½ cup (120ml) whole milk, warmed to around 110°F (43°C)
    • 4 large eggs, room temperature
    • ½ cup (115g) unsalted butter, softened and cut into cubes
    • 1 teaspoon vanilla extract
  • For the Egg Wash:
    • 1 egg, beaten
    • 1 tablespoon milk
  • Optional:
    • Pearl sugar or sesame seeds for topping

Instructions:

  1. Prepare the Dough:
    • In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, salt, and yeast. Mix briefly to combine.
    • Add the warm milk, eggs, and vanilla extract to the dry ingredients. Begin mixing on low speed until the dough starts to come together.
    • Gradually add the softened butter, one cube at a time, ensuring each piece is fully incorporated before adding the next. This process may take about 8-10 minutes.
    • Continue kneading the dough on medium speed for about 10-15 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky but manageable. If it’s too sticky, add a tablespoon of flour at a time until the desired consistency is reached.
  2. First Rise:
    • Lightly grease a large bowl with oil or butter. Transfer the dough into the bowl, turning it once to coat with the grease.
    • Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size. If your kitchen is cool, you can place the dough in an oven with just the light on to create a warm environment.
  3. Shape the Rolls:
    • Once the dough has doubled in size, punch it down gently to release the gas.
    • Turn the dough out onto a lightly floured surface and divide it into 12 equal portions. You can use a kitchen scale for precision.
    • Roll each portion into a smooth ball by cupping your hand over the dough and making circular motions against the work surface. Place the dough balls onto a baking sheet lined with parchment paper, spaced evenly apart.
  4. Second Rise:
    • Cover the baking sheet with a clean towel and let the rolls rise for another 45 minutes to 1 hour, or until they have puffed up and are nearly doubled in size.
    • Preheat your oven to 375°F (190°C) while the rolls are rising.
  5. Egg Wash and Topping:
    • In a small bowl, whisk together the egg and milk for the egg wash.
    • Once the rolls have risen, gently brush the tops with the egg wash. This will give them a beautiful golden-brown color when baked. If desired, sprinkle with pearl sugar or sesame seeds for added texture and flavor.
  6. Bake the Rolls:
    • Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
    • If the rolls are browning too quickly, you can cover them loosely with aluminum foil during the last few minutes of baking.
  7. Cool and Serve:
    • Once baked, remove the rolls from the oven and transfer them to a wire rack to cool slightly.
    • These rolls are best enjoyed warm, either plain or with a pat of butter. They are perfect for breakfast, as a snack, or alongside a meal.

Tips for Success:

  • Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to ensure they incorporate smoothly into the dough.
  • Kneading: Don’t rush the kneading process. Proper kneading develops the gluten, which is crucial for the rolls’ soft and fluffy texture.
  • Rising Environment: If your kitchen is cold, use the oven light method for rising. Avoid placing the dough in a hot oven, as this can kill the yeast.

Storage:

Milk brioche rolls can be stored in an airtight container at room temperature for up to 3 days. To reheat, warm them in a preheated oven at 300°F (150°C) for about 5 minutes. For longer storage, freeze the rolls for up to 2 months. Reheat directly from frozen in a warm oven until heated through.

Enjoy these delicious milk brioche rolls with your favorite spreads, or simply savor their soft, buttery goodness on their own!

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