The Fluffiest Soft and Milk Brioche Rolls Recipe Ever

Crafting delightful soft milk brioche rolls brings pure comfort to your kitchen adventures.

Golden dough rises with tender promises of bakery-style magic.

French pastry traditions inspire these pillowy delights that melt on your tongue.

Pillowy textures emerge from a careful blend of simple ingredients waiting to become something spectacular.

Butter and milk weave rich, silky threads through each delicate layer.

Whispers of sweetness dance alongside gentle yeast notes, creating irresistible aromas.

Dive into this recipe and transform your baking game with something truly extraordinary.

Brioche Rolls (Soft & Milky) Pantry Essentials

• All-Purpose Flour: Light and soft base for tender brioche rolls.
• Sugar: Subtle sweetness for the bread.
• Salt: Enhances overall flavor profile.

• Active Dry Yeast: Essential for helping the dough rise and develop texture.
• Warm Milk: Activates yeast and adds rich moisture.

• Eggs: Provides richness and helps bind the dough.
• Unsalted Butter: Creates soft, buttery texture and adds luxurious flavor.
• Egg (for egg wash): Gives golden brown sheen to the rolls.

Brioche Rolls Baking Guide

Step 1: Mix Dry Ingredients

Combine flour, sugar, active dry yeast, and salt in a spacious mixing bowl. Whisk thoroughly to distribute ingredients evenly.

Step 2: Add Liquid Components

Introduce eggs and warm milk into the dry mixture. Stir until the dough starts forming and becomes slightly shaggy.

Step 3: Incorporate Butter

• Softened butter

Gradually fold softened butter into the developing dough. Mix completely after each butter addition, ensuring smooth integration.

Step 4: Knead Dough to Perfection

Knead the dough using either hand technique or stand mixer. Continue kneading until the texture becomes smooth, silky, and elastic. This process typically takes 8-10 minutes by hand or 5-6 minutes with a mixer.

Step 5: First Dough Rise

Transfer dough to a greased bowl. Cover with plastic wrap and place in a warm, draft-free location. Allow dough to rise until it doubles in volume, which takes approximately 1-2 hours.

Step 6: Shape Brioche Rolls

Gently deflate the risen dough. Divide into 12 equal portions. Roll each piece into a smooth, round ball. Arrange rolls on a greased or parchment-lined baking sheet with slight spacing between them.

Step 7: Second Dough Rise

Drape a clean kitchen towel over the shaped rolls. Let them rise again for 30-40 minutes until they become puffy and slightly enlarged.

Step 8: Prepare for Baking

Preheat oven to 375°F. This ensures the perfect baking environment for golden, tender rolls.

Step 9: Egg Wash and Bake

Brush roll tops with beaten egg for a beautiful golden sheen. Bake in the preheated oven for 18-20 minutes until rolls turn a rich, appetizing golden brown color.

Step 10: Cool and Serve

Remove rolls from oven. Allow them to cool slightly before serving. Enjoy the soft, buttery, melt-in-your-mouth texture of homemade brioche rolls.

Brioche Tips That Make Every Roll Soft and Buttery

• Activate Yeast Perfectly: Ensure milk is warm (not hot) around 110°F to activate yeast without killing it, creating soft and fluffy texture.
• Knead with Patience: Develop gluten structure by kneading thoroughly, which creates stretchy and tender brioche rolls with rich, buttery consistency.
• Butter Incorporation Technique: Add softened butter gradually to ensure smooth integration into dough, preventing separation and maintaining silky texture.
• Control Rising Environment: Place dough in draft-free, warm spot like inside turned-off oven with light on to help consistent and even rising.
• Egg Wash Magic: Gently brush beaten egg on top before baking to achieve beautiful golden-brown color and professional bakery-style shine.

Store Soft Milk Brioche Rolls Without Losing Softness

• Store rolls in an airtight container for 3-4 days. Wrap individually in plastic wrap to prevent drying out.
• Place rolls in a freezer-safe bag, removing excess air. Freeze up to 2 months. Label with date and contents.
• Warm in microwave for 10-15 seconds or toast in oven at 300°F for 5-7 minutes until heated through.
• Remove from freezer, unwrap, and let sit at room temperature for 1-2 hours. Warm in oven at 300°F for 8-10 minutes to restore freshness.

What to Serve with Soft Brioche Rolls

• Elevate Breakfast Combo: Serve warm brioche rolls alongside creamy scrambled eggs and crispy bacon for a luxurious morning meal that balances richness and texture.
• Wine and Cheese Delight: Match these soft rolls with a crisp Chardonnay and mild brie cheese, creating a sophisticated appetizer that highlights the brioche's buttery essence.
• Jam and Spread Paradise: Top the rolls with high-quality fruit preserves like strawberry or apricot, or spread smooth European-style cultured butter for an indulgent taste experience that enhances the bread's delicate sweetness.
• Morning Coffee Companion: Pair with a smooth cappuccino or light roast coffee, allowing the brioche's subtle sweetness to complement the drink's robust flavor profile.

Brioche Roll Style Swaps

• Gluten-Free Brioche Rolls: Replace wheat flour with a gluten-free blend of rice flour, potato starch, and xanthan gum for celiac or gluten-sensitive individuals.
• Vegan Milk Brioche Alternative: Swap dairy milk with almond or oat milk, use coconut oil instead of butter, and replace eggs with a combination of ground flaxseed and water for a plant-based version.
• Whole Wheat Healthier Option: Substitute half the all-purpose flour with whole wheat flour to boost fiber and nutritional content, creating a slightly denser but more nutritious roll.
• Low-Carb Keto-Friendly Rolls: Use almond flour and coconut flour as base ingredients, incorporate cream cheese and extra eggs to maintain moisture and texture while reducing carbohydrate content.

FAQs

• Why are my brioche rolls not rising properly?

Check that your yeast is fresh and active. Ensure your warm milk isn’t too hot, which can kill the yeast. Maintain a warm, draft-free environment for rising, ideally around 80-85°F.

• How can I tell if I've kneaded the dough enough?

The dough should become smooth, elastic, and pass the “windowpane test” – when stretched, it should form a thin, translucent membrane without tearing. This indicates proper gluten development.

• Can I make brioche rolls ahead of time?

Yes, you can prepare the dough, shape the rolls, and refrigerate overnight for the second rise. Remove from the refrigerator 30 minutes before baking to let them come to room temperature.

• Why did my brioche rolls turn out dense?

Avoid adding too much flour during kneading. Measure ingredients precisely and knead until the dough is smooth and elastic. Ensure proper rising time and temperature for light, fluffy rolls.

Brioche Rolls That Bake Up Perfectly Soft

• Elevate Baking Skills: Master a professional-level bread recipe that transforms home baking from ordinary to extraordinary, perfect for expanding culinary techniques.
• Create Crowd-Pleasing Comfort: Soft, buttery rolls guarantee smiles around the dinner table, making them an instant hit for family meals and gatherings.
• Versatile Bread Delight: Enjoy as a standalone snack, breakfast companion, or elegant side dish that complements multiple cuisines and meal styles.
• Quick Homemade Goodness: Simple ingredients and straightforward steps allow even novice bakers to produce bakery-quality rolls with minimal kitchen effort.

Soft and Milk Brioche Rolls Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Delightful Milk Brioche Rolls elevate classic French baking with buttery, golden perfection. Pillowy layers of rich dough promise a heavenly breakfast or elegant snack that will enchant your senses.

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Ingredients

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Primary Ingredients:

• 4 cups (480 grams) all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup (115 grams) unsalted butter, softened
• 1/2 cup (120 milliliters) warm milk (110°F)

Supplementary Ingredients:

• 1/3 cup (70 grams) granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt

Finishing Ingredient:

• 1 egg, beaten (for egg wash)

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Instructions

1. Create a soft, pillowy dough by combining flour, sugar, active dry yeast, and a pinch of salt in a spacious mixing vessel.
2. Introduce room-temperature eggs and gently warmed milk into the dry ingredients, stirring until a shaggy mixture forms.
3. Incorporate room-temperature butter incrementally, kneading thoroughly after each addition to ensure complete integration.
4. Transform the dough through vigorous kneading, developing gluten and creating a silky, elastic texture that springs back when touched.
5. Allow the dough to undergo its first fermentation in a draft-free environment, covering with a damp cloth to prevent surface drying.
6. Deflate the risen dough and portion into uniform segments, carefully shaping each into a smooth, tight round using gentle rolling motions.
7. Provide a second proofing period, allowing the shaped rolls to expand and become beautifully puffy.
8. Prepare the oven by preheating to a precise temperature, creating an ideal baking environment.
9. Apply a delicate egg wash to the surface of each roll, ensuring a glossy, golden-brown finish during baking.
10. Monitor the rolls closely, removing them when they achieve a rich, amber color and emit a tantalizing aroma.
11. Rest the freshly baked brioche briefly, allowing internal steam to distribute and texture to settle before serving.

Notes

• Ensure the butter is softened but not melted to achieve the perfect texture and incorporating it smoothly into the dough.
• Develop gluten by kneading thoroughly, which creates the signature soft and stretchy brioche texture.
• Place dough in a draft-free, warm spot around 80-85°F to help yeast activate and dough rise properly.
• Brush with egg wash before baking to create a beautiful golden-brown, glossy exterior that looks professionally baked.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 4 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 80 mg