MILK BRIOCHE ROLLS

Recipe Name: Milk Brioche Rolls
Prep Time: 30 minutes (+ 2 hours rising)
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Difficulty Level: Medium
Yield: 12 rolls

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tsp (5g) salt
• 2 1/4 tsp (7g) instant yeast (1 packet)
• 1/2 cup (120ml) whole milk, lukewarm
• 4 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, softened

For the Egg Wash:

• 1 egg yolk
• 1 tbsp milk

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl or stand mixer, combine flour, sugar, salt, and yeast.
2. Add lukewarm milk and eggs, then mix on low speed until a shaggy dough forms.
3. Gradually add softened butter, a few pieces at a time, mixing until fully incorporated.
4. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky.

Step 2: First Rise

1. Transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1-1.5 hours or until doubled in size.

Step 3: Shape the Rolls

1. Punch down the dough and turn it onto a lightly floured surface.
2. Divide into 12 equal pieces (about 80g each).
3. Roll each piece into a smooth ball and place on a parchment-lined baking tray, spacing them 2 inches apart.

Step 4: Second Rise

1. Cover the rolls with a towel and let them rise for 45 minutes to 1 hour until puffy.

Step 5: Preheat & Egg Wash

1. Preheat oven to 350°F (175°C).
2. Whisk egg yolk with milk and gently brush over the risen rolls.

Step 6: Bake

1. Bake for 18-20 minutes until golden brown.
2. Transfer to a wire rack to cool slightly before serving.

Nutritional Information (Per Roll)

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 6g
• Fat: 9g (5g saturated)
• Fiber: 1g
• Sugar: 5g

Serving Suggestions

Enjoy these buttery, soft brioche rolls warm with jam, honey, or as slider buns for sandwiches. Store in an airtight container for up to 3 days or freeze for longer freshness.