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
Instructions
- Activate & mix
In a bowl, combine warm milk, sugar, and yeast. Let sit 5 minutes (foamy = good).
Add eggs and mix. - Form dough
Add flour and salt. Mix until a sticky dough forms. - 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. - First rise
Cover and let rise in a warm place for 1–1.5 hours, until doubled. - Shape rolls
Punch down dough and divide into 9–12 equal pieces. Shape into smooth balls and place in a greased pan. - Second rise
Cover and let rise again for 30–45 minutes, until puffy. - Egg wash
Brush tops with egg wash for that golden shine. - Bake
Bake at 350°F (175°C) for 18–22 minutes, until golden brown. - Finish
Brush with melted butter right after baking for extra softness.
✨ 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
