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Milk Brioche Rolls

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Prep Time: 30 minutes (+ 2.5 hours proofing) | Cook Time: 20-25 minutes
Total Time: ~3.5 hours | Yield: 12 perfect rolls
Skill Level: Intermediate (Requires patience and technique)
Cost: Moderate
Lasts: Best fresh, but keeps for 2-3 days at room temperature.

There’s something truly magical about a well-made brioche. It’s not quite bread, not quite pastry, but a sublime, golden intersection of both. These Milk Brioche Rolls take that magic and portion it into individual clouds of buttery richness. The use of milk instead of water in the dough creates an exceptionally tender crumb and a delicate flavor that pairs perfectly with both sweet and savory accompaniments. While the process requires time and attention, the result—a kitchen filled with the scent of toasted butter and yeast, and a basket of warm, feather-light rolls—is worth every minute.

Ingredients

For the Dough:

  • 500g (about 4 cups) bread flour, plus extra for dusting

  • 7g (1 packet or 2 ¼ tsp) instant yeast

  • 50g (¼ cup) granulated sugar

  • 1 ½ tsp fine sea salt

  • 120ml (½ cup) whole milk, lukewarm (110°F/43°C)

  • 4 large eggs, at room temperature

  • 170g (¾ cup) unsalted butter, softened to room temperature and cubed

For the Egg Wash:

  • 1 large egg

  • 1 tbsp whole milk or water

  • Pinch of salt

Optional:

  • Flaky sea salt for sprinkling

  • Sesame or poppy seeds

Equipment

  • Stand mixer fitted with a dough hook (highly recommended)

  • Large mixing bowl

  • Plastic wrap or a clean kitchen towel

  • Bench scraper

  • Digital kitchen scale (for accuracy)

  • Baking sheet (half sheet pan)

  • Parchment paper

  • Pastry brush

Instructions

Step 1: Mix the Base Dough

In the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt. Attach the dough hook. With the mixer on low speed, pour in the lukewarm milk, followed by the eggs, one at a time, allowing each to incorporate before adding the next. Mix until a shaggy, sticky dough forms, about 2-3 minutes.

Step 2: Knead in the Butter (The Key to Brioche)

Increase the mixer speed to medium and knead for 5-7 minutes until the dough starts to become smoother and pulls away from the sides of the bowl slightly. It will still be very sticky.
Now, with the mixer running on medium, begin adding the softened butter, one cube at a time. Wait until each piece is almost fully incorporated before adding the next. This process is crucial and requires patience—it will take 7-10 minutes. The dough will initially look slick and broken, but will gradually transform into a smooth, incredibly silky, and elastic dough that pulls away cleanly from the bowl and forms a “windowpane” when stretched (see Pro Tip #1).

Step 3: First Proof (Bulk Fermentation)

Lightly oil a large clean bowl. Gather the dough into a ball, place it in the bowl, and turn to coat in oil. Cover tightly with plastic wrap. Let it rise in a warm, draft-free spot until doubled in size. This can take 1.5 to 2 hours, depending on your kitchen’s temperature. For best flavor development, you can refrigerate this first rise for 8-12 hours (overnight).

Step 4: Shape the Rolls

Punch down the risen dough gently to deflate. Turn it out onto a very lightly floured surface. Using a bench scraper or sharp knife, divide the dough into 12 equal pieces (about 85g each).
To shape: Cup your hand lightly over a piece of dough and roll it in small, tight circles on an unfloured part of your counter. The friction will create a taut, smooth surface. Place each shaped roll onto a parchment-lined baking sheet, spacing them about 1.5 inches apart (they will expand and touch during baking).

Step 5: Second Proof

Cover the shaped rolls loosely with a clean kitchen towel or lightly oiled plastic wrap. Let them rise again in a warm place until puffy, jiggly, and nearly doubled. This will take about 1 hour. They should spring back slowly when gently poked.

Step 6: Bake to Golden Perfection

While the rolls proof, preheat your oven to 375°F (190°C). Prepare the egg wash by whisking the egg with 1 tbsp of milk or water and a pinch of salt until streak-free.
When the rolls are ready, gently brush the tops and sides with the egg wash, being careful not to deflate them. Sprinkle with flaky salt or seeds if desired.
Bake for 18-22 minutes, rotating the pan halfway through, until the rolls are a deep, glossy golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C).

Step 7: Cool & Serve

Transfer the rolls immediately to a wire rack. Resist the urge to tear into one right away! Let them cool for at least 20-30 minutes. This allows the internal steam to settle and the crumb structure to set, preventing a gummy texture.
Serve warm or at room temperature. They are sublime simply torn apart, or slathered with good butter, jam, or honey.

Pro Tips & Notes

  • The Windowpane Test: To check if your dough is kneaded enough, pinch off a small piece and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing immediately, it’s ready. This indicates strong gluten development.

  • Temperature is Critical: Ensure your milk is lukewarm, not hot, to avoid killing the yeast. Your butter must be soft but not melted. If the butter is too cold, it won’t incorporate; if it’s melted, it will make the dough greasy.

  • Make-Ahead: You can prepare the dough through Step 3 (first rise) and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before proceeding with shaping. This slow, cold ferment actually deepens the flavor.

  • Storing & Reheating: Store cooled rolls in an airtight container or bag at room temperature for 2-3 days. To refresh, wrap in foil and warm in a 300°F (150°C) oven for 5-10 minutes. They also freeze beautifully for up to 2 months.

Nutrition Information (Per 1 Roll)

Note: Nutritional values are estimates based on available databases and specific ingredient brands may vary.

  • Calories: ~285 kcal

  • Total Fat: 14g

    • Saturated Fat: 8g

  • Cholesterol: 95mg

  • Sodium: 340mg

  • Total Carbohydrates: 33g

    • Dietary Fiber: 1g

    • Sugars: 6g

  • Protein: 7g

Allergens: Contains Wheat, Eggs, Milk, Gluten.

Enjoy the process of creating these luxurious little rolls. The feel of the silky dough, the slow, satisfying rise, and the final, golden reward is what baking from scratch is all about. Share them with someone special, or treat yourself—you’ve earned it.

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