Milk Brioche Rolls are soft, rich, slightly sweet buns made with eggs, butter, and milk—think lighter than cake but richer than regular bread. Here’s a reliable homemade version 👇
🥖 Ingredients
- 3 cups all-purpose flour
- 2¼ tsp (1 packet) instant yeast
- ¼ cup sugar
- 1 tsp salt
- 3 eggs (room temperature)
- ½ cup warm milk (not hot)
- ½ cup soft butter
- 1 egg (for egg wash)
👩🍳 Instructions
1. Activate & mix
- In a bowl, combine warm milk, yeast, and a pinch of sugar
- Let it sit 5–10 minutes (until foamy)
2. Make the dough
- Add flour, sugar, salt, and eggs
- Mix until a sticky dough forms
3. Add butter
- Gradually knead in soft butter
- Knead 8–10 minutes until smooth and elastic
4. First rise
- Cover and let rise 1–2 hours (until doubled)
5. Shape rolls
- Divide into equal balls
- Place in a greased tray
6. Second rise
- Let them puff up for 30–45 minutes
7. Bake
- Brush with egg wash
- Bake at 180°C (350°F) for 18–22 minutes until golden
✨ Tips for perfect rolls
- Use room-temperature ingredients for better texture
- Don’t overheat the milk (it can kill yeast)
- The dough will be soft—that’s normal for brioche
- For extra softness, brush with butter after baking
🍽️ Serving ideas
- With tea or coffee
- As mini burger buns
- With jam, butter, or honey
If you want, I can give you a no-egg version, a bakery-style fluffy trick, or how to make them extra soft like store-bought buns.
