Milk Brioche Rolls

Here’s a delightful recipe for Milk Brioche Rolls that are soft, fluffy, and perfect for any meal!

Table of Contents

For the Dough:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/2 cup whole milk, warmed (110°F/43°C)
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, softened and cut into cubes

Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
Make the Dough:
- In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and eggs. Mix until a rough dough forms.
- Gradually add the softened butter, kneading until the dough is smooth and elastic (about 10 minutes). You can use a stand mixer with a dough hook for this.
First Rise:
- Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
Shape the Rolls:
- After the first rise, punch down the dough to release air. Divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13 inch baking pan or a round cake pan, leaving a little space between them.

Second Rise:
- Cover the pan with a kitchen towel and let the rolls rise again until doubled in size, about 30-60 minutes.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Egg Wash:
- In a small bowl, whisk together the egg and milk. Brush the egg wash over the top of the rolls.

Bake:
- Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown. If they brown too quickly, cover them loosely with aluminum foil.
Cool and Serve:
- Once baked, remove the rolls from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack.

These Milk Brioche Rolls are perfect for breakfast, as dinner rolls, or even for making sliders. Enjoy their rich, buttery flavor!

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