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Milk Brioche Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Evelyn
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 rolls
  • Category: Baking
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

These Milk Brioche Rolls are soft, buttery, and slightly sweet rolls perfect for breakfast or as a snack. Made with a rich dough enriched with butter and milk, they have a tender crumb and a golden crust topped with pearl sugar for a delightful crunch. This recipe guides you through making the dough using a stand mixer, proofing, shaping, and baking to perfection.

Ingredients

For the Dough

  • 3 cups and 3 tablespoons (475 grams) bread flour
  • 1 cup (260ml) milk, at room temperature
  • 1 egg
  • 1/4 cup (58 grams) granulated sugar
  • 2 ounces (54 grams) unsalted butter, cubed at room temperature
  • 2 and 1/4 teaspoons (7 grams) instant yeast
  • 1 teaspoon (7 grams) sea salt

For the Egg Wash and Topping

  • 1 egg yolk
  • 2 tablespoons milk
  • 1/3 cup pearl sugar

Instructions

  1. Make the dough: In the bowl of your stand mixer, add the egg, milk, flour, sugar, salt, and yeast, placing the yeast, sugar, and salt separately. Using the dough hook, mix on low speed for 4 minutes, then increase to medium speed and continue kneading for 6 minutes until the dough is slightly stiff. Reduce speed to low and add the softened butter cubes one at a time, kneading for an additional 6 minutes until the dough becomes slightly sticky. Use a bowl scraper to remove any dough stuck to the sides between mixing.
  2. Rest: Shape the dough into a ball and place it in a greased bowl. Cover tightly with plastic wrap or a clean kitchen towel and place in the refrigerator at 39°F (4°C) for 1 hour to chill and rest.
  3. Prepare baking pan: Grease a 9 x 13-inch glass baking pan or a round baking pan to prevent sticking.
  4. Shaping: Remove the dough from the fridge and divide it into 12 equal pieces. Shape each piece into a soft, smooth ball using your hands or a bench scraper for precision. Arrange the balls evenly in the prepared baking pan.
  5. Rise: Cover the shaped rolls with plastic wrap or a clean kitchen towel. Allow them to rise in a warm place at about 82°F (28°C) for 60 to 90 minutes, or until the rolls have puffed up noticeably.
  6. Preheat oven: Set the oven rack to a lower position and preheat the oven to 320°F (160°C) to ensure an even, gentle bake for the brioche rolls.
  7. Egg wash: Just before baking, whisk the egg yolk with 2 tablespoons of milk to create an egg wash. Brush this evenly over the top of each roll to promote browning and shine. Sprinkle pearl sugar on top of each roll for added texture and sweetness.
  8. Bake: Place the baking pan in the oven and bake the rolls for 30 to 35 minutes until golden brown on top. If they start to brown too quickly, cover loosely with aluminum foil or parchment paper after 15 minutes to prevent burning.

Notes

  • The dough will be sticky at the end of kneading; this is normal for enriched doughs like brioche.
  • Chilling the dough before shaping helps develop flavor and makes it easier to handle.
  • Make sure not to overbrown the rolls; covering with foil after 15 minutes can help control color.
  • Pearl sugar adds a delightful crunch and sweetness on top but can be omitted if unavailable.
  • Rising temperature and time are crucial for perfect fluffy rolls; use a warm spot around 82°F (28°C).

Find it online: https://evelynscooking.com/milk-brioche-rolls-recipe/