Milk Brioche Rolls Recipe
You only need 7 ingredients to make these milk brioche rolls Dough. Rich, soft and buttery, these rolls are perfect for both sweet and savory dishes. See above for perfect rich dough every time and how to make ahead.
Ingredients
Dough
- 3 cups and 3 tablespoons (475 grams) bread flour
- 1 cup (260ml) milk, at room temperature
- 1 egg
- ¼ cup (58 grams) granulated sugar
- 2 ounces (54 grams) unsalted butter, cubed at room temperature
- 2 and 1/4 teaspoons (7 grams) instant yeast
- 1 teaspoon (7 grams) sea salt
Topping
- 1 Egg yolk
- 2 tablespoons milk
- ⅓ cup pearl sugar
Instructions
- Make the dough: In the bowl of your stand mixer, add the ingredients in this order: egg, milk, flour, sugar, salt and yeast. (Place the yeast, sugar, and salt in separate places.)Mix with the dough hook for 4 minutes on low speed, then for 6 minutes on medium speed. *The dough is slightly stiff at the end of this step, it's okay.* Set the mixer to low speed again and add the softened butter cubes one at a time. Knead the dough for an additional 6 minutes. (To ensure the dough's consistency, use a bowl scraper to remove any dough stuck to the bowl between mixing cycles.) *The dough will be a little sticky at the end of this step*
- Rest: Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap or a clean kitchen towel and freeze for 1 hour at 39°F (4°C).
- Grease a 9*13 inch glass baking pan or round baking pan.
- Shaping: When the dough is ready. Remove it from the freezer. Divide into 12 equal pieces and shape each into a soft ball. A bench scraper is always useful for dividing and shaping enriched dough. Place them in the prepared baking pan.
- Rise: Cover the shaped rolls with plastic wrap or a clean kitchen towel. Allow to rise in a warm environment for 60-90 minutes or until it puffs up. *The ideal temperature for brioche rising is 82°F (28°C).*
- Set the oven rack in a lower position and preheat the oven to 320°F (160°C).
- Egg wash: Egg wash: right before baking, whisk together the egg yolk and 2 tablespoons milk. Brush egg wash over the tops of the rolls with a pastry brush. Sprinkle pearl sugar over the top of each roll.
- Bake: Bake for 30-35 minutes or until golden brown on the top. If it's browning too quickly, cover with aluminum foil or parchment paper after 15 minutes.
Notes
Flour: Brioche dough made only with high protein flour so bread flour is your only option. Alternatively, if you already have all-purpose flour and vital wheat gluten, you can create your own high protein flour at home (see my success tips above).
Yeast: I made this recipe using instant dry yeast, but you can use fresh or active yeast instead. If you are using active yeast, mix it with the milk and allow it to activate before using, but note that the rise time will be slightly longer. If using fresh yeast, triple the amount.
Baking tools (affiliate links): A stand mixer and spatula come in handy when making brioche dough | I recommend a kitchen scale to weigh the ingredients instead of measuring them in cups | These 3 Mixing Bowl Sets are useful | Glass baking pan | Pastry brush