Soft & Fluffy Milk Brioche Rolls Recipe

by

Soft & Fluffy Milk Brioche Rolls Recipe: The Ultimate Homemade Delight

There’s something irresistibly comforting about the aroma of fresh, warm milk brioche rolls straight from the oven. With their rich flavor, buttery softness, and pillow-like texture, these rolls are a staple in many French-inspired kitchens. Whether you’re preparing a weekend brunch, an elegant dinner side, or simply craving something deliciously soft and golden, this recipe for homemade milk brioche rolls is guaranteed to deliver.

What Are Milk Brioche Rolls?

Milk brioche rolls are a sweet, tender bread enriched with eggs, butter, and milk. Unlike typical dinner rolls, they have a rich, slightly sweet flavor and a light, fluffy interior. The buttery crumb and golden crust make them a perfect match for sweet spreads like jam or honey—or a savory partner to stews, soups, and roasts.

Why You’ll Love These Brioche Rolls

  • Buttery and Rich: The combination of eggs, milk, and butter creates a deep, satisfying flavor.
  • Soft and Fluffy: Perfectly tender, with a texture that pulls apart like a dream.
  • Versatile: Great for breakfast with jam, as a dinner roll, or even used as slider buns.
  • Make-Ahead Friendly: Dough can be prepped in advance and refrigerated overnight.

Ingredients for Milk Brioche Rolls

To create these heavenly rolls, gather the following ingredients:

  • 4 cups all-purpose flour
  • 2 large eggs, at room temperature
  • 1 cup whole milk, warmed to 110°F (not hot)
  • 1/3 cup granulated sugar
  • 2 ¼ tsp active dry yeast (or 1 packet)
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 egg yolk + 1 tbsp milk (for egg wash)

Step-by-Step Instructions for Perfect Brioche Rolls

1. Activate the Yeast

In a small bowl, combine the warm milk with 1 tablespoon of the sugar. Stir in the active dry yeast and let it sit for 5–10 minutes, until foamy. This shows the yeast is alive and ready to work.

2. Make the Dough

In the bowl of a stand mixer fitted with a dough hook:

  • Add flour, the rest of the sugar, and salt.
  • Pour in the yeast mixture and beat in the eggs.

Knead on medium speed for about 5–7 minutes until a shaggy dough forms. Slowly add the softened butter, one tablespoon at a time, until fully incorporated. Continue kneading for another 7–10 minutes until the dough is smooth and elastic.

3. First Rise

Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

4. Shape the Rolls

Once the dough has doubled, punch it down gently. Divide it into 12 equal portions. Roll each into a ball and place them in a greased 9×13-inch baking dish or on a parchment-lined sheet.

5. Second Rise

Cover the rolls with a towel and let them rise again for 45–60 minutes, until puffy.

6. Egg Wash and Bake

Preheat your oven to 350°F (175°C). Brush the tops of the rolls with the egg yolk and milk mixture. This gives them that beautiful, glossy golden finish.

Bake for 18–22 minutes or until the tops are golden brown and the rolls sound hollow when tapped.

7. Cool and Serve

Let the rolls cool slightly before serving. Enjoy warm, slathered with butter or jam.

Pro Tips for Success

  • Don’t Overheat the Milk: Too hot and it will kill the yeast; aim for about 110°F.
  • Use Room Temp Eggs and Butter: Cold ingredients can slow down yeast activation and prevent proper dough development.
  • Use a Stand Mixer: Brioche dough is sticky and benefits from long kneading—stand mixers make it much easier.
  • Chill the Dough Overnight: For more flavor and easier shaping, let the dough rise in the fridge overnight.

Serving Suggestions

These milk brioche rolls are incredibly versatile. Here are a few ideas to enjoy them:

  • Breakfast: Serve warm with butter, jam, or honey.
  • Lunch: Use as slider buns or sandwich rolls.
  • Dinner: Perfect alongside soups, roasted chicken, or holiday feasts.
  • Sweet Treat: Drizzle with icing or stuff with Nutella for a decadent dessert.

How to Store Brioche Rolls

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerate: Keep refrigerated for up to 5 days, though they’re best fresh.
  • Freeze: Wrap tightly and freeze for up to 2 months. Reheat in the oven at 300°F until warm.

Frequently Asked Questions

Can I knead the dough by hand?

Yes, but it will take longer—around 15–20 minutes of kneading. The dough is sticky but becomes smooth with patience.

Can I make the dough in advance?

Absolutely. After the first rise, punch the dough down and refrigerate overnight. Shape and rise the next day before baking.

Why is my dough too sticky?

Brioche dough is naturally soft and sticky. Avoid adding too much flour. If it’s unmanageable, lightly flour your hands or chill the dough for easier shaping.

Can I make these rolls dairy-free?

You can substitute plant-based milk and vegan butter, though the texture and flavor may vary slightly.

Final Thoughts

These homemade milk brioche rolls are the soft, fluffy, slightly sweet bread you’ve been dreaming about. Whether you’re making them for a cozy family breakfast or a festive holiday table, they’re sure to impress with their golden crust, tender crumb, and buttery richness.

Once you bake them once, they’ll become a staple in your baking rotation—guaranteed!

Leave a Comment