If you’re craving a homemade bread that’s incredibly soft, lightly sweet, and irresistibly fluffy, these Milk Brioche Rolls are the perfect choice! Made with warm milk, eggs, and butter, this recipe creates tender rolls that melt in your mouth.
Table of Contents
- Ingredients for Milk Brioche Rolls
- Time & Servings
- How to Make Milk Brioche Rolls
- Why You’ll Love These Milk Brioche Rolls
- Tips for Perfect Milk Brioche Rolls
- Frequently Asked Questions
- Brioche (Milk) Dough Tips
- Enjoy
Ingredients for Milk Brioche Rolls
Here’s everything you need to prepare the softest Milk Brioche Rolls:
- 4 cups all-purpose flour
- 2 eggs (room temperature)
- 1 cup whole milk (warm, 110°F / 43°C)
- 1 packet active dry yeast (2¼ tsp)
- 4 tbsp unsalted butter (softened)
- 1/4 cup sugar
- 1 tsp salt
- 1 egg for egg wash (optional)
Time & Servings
| Step | Time |
|---|---|
| Preparation | 20 minutes |
| First Rise | 1–1.5 hours |
| Shaping | 10 minutes |
| Second Rise | 30–40 minutes |
| Baking | 18–22 minutes |
| Total Time | ~2.5 hours |
| Servings | 12–14 rolls |
How to Make Milk Brioche Rolls
Follow these simple steps to create bakery-quality Milk Brioche Rolls:
- Activate the yeast
Mix warm milk with sugar and yeast. Let it sit 5–10 minutes until frothy. - Prepare the dough
Combine flour and salt. Add eggs and the yeast mixture. Mix until a soft dough forms. - Add the butter
Knead the dough while adding the softened butter gradually until smooth and elastic. - First rise
Place dough in a greased bowl, cover, and let rise until doubled. - Shape the rolls
Divide dough into equal portions and roll into smooth balls. - Second rise
Arrange on a baking tray, cover, and let rise again until puffy. - Bake
Brush with egg wash and bake at 350°F (180°C) for 18–22 minutes until golden.
Why You’ll Love These Milk Brioche Rolls
- Soft, fluffy, bakery-style texture
- Slightly sweet and rich from milk, eggs, and butter
- Perfect for breakfast, snacks, or dinner
- Easy to freeze and reheat
- Made with simple ingredients
Tips for Perfect Milk Brioche Rolls
- Use warm milk (not hot) to help the yeast activate properly.
- Knead the dough long enough to develop gluten — brioche dough needs time.
- Don’t skip the egg wash for a beautifully shiny golden top.
- Let the rolls cool slightly before serving for the best fluffy texture.
- For extra flavor and decoration, sprinkle the tops with sesame seeds, chopped almonds, or shredded coconut.
- You can also fill the brioche balls before or after baking with delicious spreads such as chocolate spread using our recipe for Homemade Chocolate Spread, or add a rich twist with Homemade Caramel Sauce.
- For an extra sweet finishing touch, drizzle the freshly baked rolls with sweetened condensed milk using our recipe for Sweetened Condensed Milk.
Frequently Asked Questions
1. Can I make Milk Brioche Rolls without a mixer?
Yes! You can knead by hand, but it requires more time because the dough is enriched.
2. Can I use instant yeast instead of active dry yeast?
Yes—mix it directly with the flour and follow the recipe as usual.
3. How do I store Milk Brioche Rolls?
Keep them in an airtight container for 3 days or freeze for up to 2 months.
4. Why did my rolls turn out dense?
The dough may have been under-kneaded or didn’t rise long enough.
💡 Brioche (Milk) Dough Tips
For soft, buttery, and airy brioche rolls, keep your ingredients cold—chilled eggs and slightly cool butter help prevent the dough from overheating, which can ruin its structure. Add butter gradually, piece by piece, so it fully incorporates and creates a smooth, silky dough. Knead the dough long enough to develop strong gluten; this gives the rolls their light, airy texture.
Cold fermentation (overnight in the fridge) enhances flavor and firms up the butter, making shaping easier. Use the windowpane test by gently stretching a piece of dough—if it stretches thin without tearing, it’s ready.
Shape the dough while cool, then allow it to warm slightly during the final proof to maintain its shape. Avoid overheating at any stage to keep the butter from melting and the dough from becoming too slack. For more detailed guidance, visit King Arthur Baking – How to Master Brioche.
Enjoy
These Milk Brioche Rolls are soft, buttery, and absolutely delicious—perfect for any occasion! We encourage you to try this recipe at home and enjoy bakery-level results right from your kitchen. Don’t forget to share your creations with friends and let us know how they turned out in the comments below. Thank you for taking the time to read our recipe, and happy baking!