MILK BRIOCHE ROLLS
Ingredients
Dough
4 cups all-purpose flour
2 large eggs, room temperature
1 cup whole milk, warmed to about 110°F / 43°C (warm, not hot)
¼ cup granulated sugar
2¼ tsp (1 packet) active dry yeast
1 tsp salt
½ cup (1 stick) unsalted butter, very soft (almost melted but not hot)
Egg Wash
1 egg
1 tbsp milk
Optional Topping
Sesame seeds or poppy seeds
Melted butter (for brushing after baking)
Instructions
1️⃣ Activate the Yeast
In a large bowl, add:
Warm milk
Sugar
Yeast
Stir gently and let sit 5–10 minutes until foamy.
(If it doesn’t foam, the yeast may be inactive.)
2️⃣ Make the Dough
Add eggs to the yeast mixture and whisk lightly.
Add softened butter and mix well.
Gradually add flour and salt.
Mix until a soft, slightly sticky dough forms.
3️⃣ Knead
Knead by hand 10–12 minutes
or
Knead with a mixer (dough hook) 7–8 minutes
Dough should be smooth, elastic, and soft (not dry).
4️⃣ First Rise
Place dough in a lightly greased bowl.
Cover with a towel or plastic wrap.
Let rise in a warm place 1½–2 hours, until doubled in size.
5️⃣ Shape the Rolls
Punch down the dough.
Divide into 12–16 equal pieces.
Roll each piece into a smooth ball.
Arrange in a greased baking dish or tray, slightly touching.
6️⃣ Second Rise
Cover and let rise again 30–45 minutes until puffy.
7️⃣ Egg Wash
Whisk 1 egg + 1 tbsp milk.
Gently brush over the rolls.
Sprinkle seeds if using.
8️⃣ Bake
Preheat oven to 350°F (180°C)
Bake 18–22 minutes, until golden brown on top.
9️⃣ Finish
Brush hot rolls with melted butter for extra softness and shine
Tips
These rolls stay soft for 2–3 days in an airtight container.
They freeze beautifully.
Perfect for sliders, burgers, or sweet fillings like jam or honey.
