MILK BRIOCHE ROLLS 🥐

These Milk Brioche Rolls are irresistibly soft, golden, and pillowy-light with a rich buttery flavour and a delicate hint of sweetness. Baked to a beautiful golden-brown finish, they’re perfect for breakfast, sandwiches, or serving alongside any meal.

Ingredients

500g (4 cups) bread flour
2 ¼ tsp instant yeast
60g (¼ cup) granulated sugar
1 tsp salt
250ml (1 cup) warm milk
Use 2 eggs for the dough. Keep 1 more egg to brush on top before baking.
60g (¼ cup) unsalted butter, softened
1 tbsp sesame seeds (optional, for topping)
Extra melted butter, for brushing

MILK BRIOCHE ROLLS: Instructions

Put the bread flour, instant yeast, sugar, and salt into a big bowl. Mix them together well.
Warm the milk gently until lukewarm (not hot), then pour it into the dry ingredients along with 2 eggs.
Mix until a rough dough forms.
Knead the dough for 8–10 minutes, either by hand or with a stand mixer, until smooth.
Add the softened butter and continue kneading for another 5–7 minutes, until the dough is soft, elastic, and slightly tacky.
Roll the dough into a round ball. Put it in a bowl with a little oil inside.
Cover the bowl with a clean, wet towel or some plastic wrap. Leave it in a warm spot for about 1 to 1½ hours. Wait until the dough doubles in size.
Punch down the dough gently to release the air, then divide it into equal-sized portions (about 15–18 pieces).
Roll each portion into a smooth ball and arrange them closely together on a greased tray or baking dish.
Cover loosely and let the rolls rise again for 45–60 minutes, until puffy and touching each other.
Preheat the oven to 180°C (350°F).
Beat the extra egg and brush it gently over the tops of the rolls.
Sprinkle sesame seeds over the rolls, if using.
Bake for 18–22 minutes, until golden brown on top.
Take the rolls out of the oven. Brush melted butter on top right away to make them soft and shiny.
Allow the rolls to cool slightly before pulling apart and serving.