🧁 Milk Brioche Rolls
Makes 12 rolls | Prep: 20 min + rising | Rise: ~3 hrs | Bake: 18–20 min | Total: ~4 hrs
🛒 Ingredients
For the Dough:
3 ½ cups (440g) all-purpose flour, plus more as needed
¼ cup (50g) granulated sugar
2 tsp instant yeast (or active dry — see note)
1 tsp salt
3 large eggs, room temperature
½ cup (120ml) warm whole milk (~110°F / 43°C)
½ cup (1 stick / 113g) unsalted butter, softened
For Egg Wash & Finish:
1 egg yolk + 1 tbsp milk (for brushing)
Optional: Sprinkle of coarse sugar for sparkle
🍃 Optional Upgrade: Add ½ tsp vanilla extract or lemon zest for subtle fragrance
👩🍳 Step-by-Step Instructions
1️⃣ Mix the Dough
In a stand mixer with a dough hook (or by hand), combine:
Flour
Sugar
Yeast
Salt
Add eggs, warm milk, and mix until a shaggy dough forms.
Gradually add softened butter, a few tablespoons at a time, mixing well after each addition.
Knead on medium speed 8–10 minutes until smooth, shiny, and pulling away from the bowl.
💡 No stand mixer? Use hands — it’ll take 12–15 mins of kneading.
2️⃣ First Rise (Bulk Fermentation)
Place dough in a lightly greased bowl, cover with a damp towel or plastic wrap.
Let rise in a warm spot for 1.5–2 hours, until doubled in size.
3️⃣ Shape the Rolls
Punch down dough gently.
Divide into 12 equal pieces (~70g each).
Roll each into a smooth ball and place in a 9x13-inch baking pan (touching for soft sides) or on a parchment-lined sheet (for crisp edges).
4️⃣ Second Rise
Cover and let rise 45–60 minutes, until puffy and nearly doubled.
5️⃣ Preheat & Glaze
Preheat oven to 375°F (190°C).
Whisk egg yolk + milk and gently brush over tops.
Optional: Sprinkle with coarse sugar for shine and crunch.
6️⃣ Bake to Golden Perfection
Bake 18–20 minutes, until deep golden brown.
Internal temp should read ~190°F (88°C).
Cool in pan 5 minutes, then transfer to wire rack.
🍽️ Serving Ideas:
Split and toasted with honey butter
Mini sandwich buns for sliders
Dipped in chocolate or custard
🌈 Variations & Pro Hacks
🧀 Cheesy Pull-Apart: Stir in shredded cheddar; sprinkle top with Parmesan
🍫 Sweet Version: Add raisins or chocolate chips before shaping
🧊 Make-Ahead Magic: Refrigerate shaped rolls overnight; bake straight from fridge (+2 mins)
❄️ Freeze It! Freeze baked rolls in a bag; reheat at 350°F for 10 mins
🥖 Want a Loaf? Press dough into a loaf pan — bake 30–35 mins
🧠 Why Milk Makes Brioche Better
Compared to water-based brioche:
Milk adds fat and protein → richer crumb and better browning
Lactose enhances sweetness and color (Maillard reaction = deeper golden crust)
Softer texture that stays fresh longer
It’s not just tradition — it’s science. ✨
❤️ Final Thought: Sometimes, the Best Things Take Time
You can’t rush brioche.
The slow rise. The patient kneading. The wait while golden perfection happens in the oven.
But that’s the point.
Because great things — like love, friendship, and homemade bread — aren’t made fast.
They’re made with care.
So tie on your apron, whisk in that warm milk, and let your kitchen fill with the scent of butter and home.
Because sometimes, happiness comes in a soft, golden roll. 💛