MILK BRIOCHE ROLLS

Milk Brioche Rolls

Ingredients

• 3 1/4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1/2 tsp salt
• 3/4 cup warm milk (not hot)
• 2 eggs (room temp)
• 1/4 cup unsalted butter, softened

Egg wash

• 1 egg + 1 tbsp milk

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Instructions

1. Activate & mix
   In a bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes (foamy = good).
   Add eggs and mix.
2. Form dough
   Add flour and salt. Mix until a sticky dough forms.
3. Knead
   Knead for 8–10 minutes until smooth. Gradually add the softened butter and keep kneading until fully incorporated. Dough should be soft and slightly tacky.
4. First rise
   Cover and let rise in a warm place for 1–1.5 hours, until doubled.
5. Shape rolls
   Punch down dough and divide into 9–12 equal pieces. Shape into smooth balls and place in a greased pan.
6. Second rise
   Cover and let rise again for 30–45 minutes, until puffy.
7. Egg wash
   Brush tops with egg wash for that golden shine.
8. Bake
   Bake at 350°F (175°C) for 18–22 minutes, until golden brown.
9. Finish
   Brush with melted butter right after baking for extra softness.

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✨ Tips for perfect brioche

• Use room temperature eggs & butter for better texture
• Don’t rush the rises—this is where the fluffiness happens
• For extra richness, replace a little milk with cream