Here’s a soft, fluffy Milk Brioche Rolls recipe—rich, tender, and perfect for dinner rolls, sliders, or breakfast 🥖🥛
Milk Brioche Rolls
Ingredients (makes 12 rolls)
- 3½ cups all-purpose flour
- ¼ cup sugar
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- ¾ cup warm milk (110°F / 43°C)
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened and cubed
Instructions
- Activate yeast
Mix warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy. - Mix dough
In a large bowl, combine flour, remaining sugar, and salt.
Add yeast mixture and eggs. Mix until a sticky dough forms. - Add butter
Knead in butter a few cubes at a time until fully incorporated.
Knead 8–10 minutes (by hand or mixer) until smooth and elastic. - First rise
Place dough in a greased bowl, cover, and let rise 1½–2 hours until doubled. - Shape rolls
Punch down dough and divide into 12 equal pieces.
Shape into smooth balls and place in a greased baking dish. - Second rise
Cover and let rise 45–60 minutes, until puffy. - Bake
Preheat oven to 350°F (175°C).
Brush tops with milk or egg wash (optional).
Bake 18–22 minutes until golden. - Finish
Brush warm rolls with melted butter for a soft crust.
Tips for Perfect Brioche Rolls
- Dough should be soft and slightly sticky
- Add butter slowly—this gives brioche its texture
- Don’t rush the rises
- Best served warm but great the next day
Variations
- Sweet rolls: Add ½ tsp vanilla or orange zest
- Savory: Add herbs or garlic butter topping
- Make-ahead: Refrigerate shaped rolls overnight, bake next day
- Slider buns: Shape smaller and bake 14–16 minutes
If you’d like a no-knead version, stand mixer method, or metric measurements, just let me know!
