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