Milk Brioche Rolls: Soft, Buttery, and Irresistibly Fluffy

A tender, slightly sweet roll with a rich milk dough—perfect for everyday meals or special occasions

Introduction: The Roll That Elevates Every Meal

There’s something magical about brioche. It’s rich, tender, and slightly sweet, with a pillowy texture that melts in your mouth. These Milk Brioche Rolls are a simplified version of the classic French bread—easy enough for home bakers, yet elegant enough for a holiday table.

Whether you’re serving them with soup, making sliders, or enjoying one warm with butter and jam, these rolls are a versatile staple. The milk-based dough creates a soft crumb, while the sugar and yeast give them a gentle rise and golden finish. They’re freezer-friendly, crowd-pleasing, and absolutely addictive.

Ingredients Breakdown

Let’s take a closer look at what makes these rolls so soft and flavorful:

Dry Ingredients:

• All-purpose flour (4 cups)
  Provides structure and a tender crumb.
• Granulated sugar (⅓ cup)
  Adds sweetness and feeds the yeast.
• Salt (1 tsp)
  Balances flavor and strengthens the dough.
• Active dry yeast (2¼ tsp / 1 packet)
  Helps the dough rise and creates a light texture.

Optional: Use instant yeast for a faster rise—no need to proof.

Wet Ingredients (to be added):

• Warm milk (1¼ cups, around 110°F / 45°C)
  Activates the yeast and adds richness.
• Unsalted butter (½ cup / 1 stick, softened)
  Adds flavor and a tender texture.
• Eggs (2 large)
  Enrich the dough and help with structure and color.

Optional: Add an egg wash before baking for a glossy finish.

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Whisk or spatula
• Baking sheet or round pan
• Kitchen towel or plastic wrap

Tip: Use a kitchen scale for precise measurements.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl:

• Combine warm milk and sugar.

Sprinkle yeast over the top.

Let sit for 5–10 minutes, until foamy.

Tip: If it doesn’t foam, your yeast may be expired or the milk too hot.

Step 2: Mix the Dough

In a large bowl or stand mixer:

• Combine flour and salt.

Add the yeast mixture, eggs, and softened butter.

Mix until a shaggy dough forms.

Knead for 8–10 minutes (or 5 minutes in a stand mixer) until:

• Smooth
• Elastic
• Slightly tacky

Optional: Add a splash of vanilla extract for a hint of sweetness.

Step 3: First Rise

Place dough in a greased bowl.

Cover with a towel or plastic wrap.

Let rise in a warm place for 1–1½ hours, until doubled in size.

Tip: Dough should be soft and puffy—poke it gently to test.

Step 4: Shape the Rolls

Punch down the dough.

Divide into 12–16 equal pieces.

Shape into balls and place on a greased baking sheet or round pan.

Cover and let rise again for 30–45 minutes, until puffy.

Optional: Use a scale to ensure even rolls.

Step 5: Bake

Preheat oven to 350°F (175°C).

Brush rolls with egg wash (1 egg + 1 tbsp milk) for shine.

Bake for 20–25 minutes, until:

• Golden brown
• Internal temperature reaches 190°F (88°C)

Let cool slightly before serving.

Tip: Tent with foil if browning too quickly.

Serving Suggestions

Perfect for:

• Breakfast with jam or honey
• Dinner rolls with soup or stew
• Slider buns or sandwich rolls
• Holiday bread baskets

Pair with:

• Whipped butter
• Herb-infused olive oil
• Cream cheese and fruit preserves
• Garlic butter or pesto

Yields:

• 12–16 rolls

Tip: Freeze extras and reheat in oven for fresh-from-the-bakery taste.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Chip Brioche

Add mini chocolate chips to the dough before shaping.

Garlic Herb Rolls

Mix in minced garlic and chopped herbs.

Sweet Berry Rolls

Add dried cranberries or blueberries and a sugar glaze.

Vegan Version

Use plant-based milk, butter, and egg substitute.

Cheese-Stuffed

Wrap dough around cubes of mozzarella or cheddar.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough and refrigerate overnight. Let come to room temp before shaping.
• Refrigerate: Store baked rolls in airtight container for up to 3 days.
• Freeze: Freeze baked rolls for up to 2 months. Thaw and reheat in oven.

Tip: Wrap tightly in foil to prevent freezer burn.

Nutrition Notes (Per Roll, ~1 of 16)

• Calories: ~180
• Protein: ~5g
• Carbohydrates: ~24g
• Fat: ~7g
• Sugar: ~4g
• Sodium: ~180mg
• Fiber: ~1g

These rolls are:

• Soft and fluffy
• Slightly sweet
• Easy to make
• Perfect for any meal

Final Thoughts

These Milk Brioche Rolls are more than just bread—they’re a warm, buttery hug in every bite. Whether you’re baking for a crowd or just treating yourself, they’re guaranteed to impress.