Milk Brioche Rolls Recipe
Looking for the best Milk Brioche Rolls recipe? These incredibly soft, buttery, and fluffy homemade brioche rolls have a rich flavor and tender crumb that’s perfect for breakfast, sandwiches, dinner rolls, or simply enjoying warm with butter and jam. They’re easy to make and bakery-quality every time.
❤️ Why You’ll Love This Recipe
Ultra-soft and fluffy texture
Rich buttery flavor
Perfect for breakfast or dinner
Excellent for sandwiches and sliders
Freezer-friendly
Bakery-style homemade rolls
⏱️ Recipe Details
Prep Time: 25 minutes
Rise Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes
Servings: 12 rolls
Calories: Approximately 230 kcal per roll
Protein: 6 g per roll
🛒 Ingredients
Dough
4 cups (500 g) bread flour
¼ cup (50 g) granulated sugar
2¼ teaspoons (7 g) instant yeast
1 teaspoon salt
1 cup (240 ml) warm whole milk 🥛
2 large eggs 🥚
¼ cup (55 g) unsalted butter, softened 🧈
1 teaspoon vanilla extract (optional)
Egg Wash
1 egg
1 tablespoon milk
Optional Toppings
Melted butter
Sesame seeds
Poppy seeds
Flaky sea salt
👨🍳 Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine:
Bread flour
Sugar
Instant yeast
Salt
Add:
Warm milk
Eggs
Vanilla (if using)
Mix until a shaggy dough forms.
Add the softened butter and knead for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.
Step 2: First Rise
Place the dough in a lightly greased bowl.
Cover and let it rise in a warm place for 1½–2 hours, or until doubled in size.
Step 3: Shape the Rolls
Punch down the dough and divide it into 12 equal portions.
Shape each into a smooth ball by tucking the edges underneath.
Arrange the dough balls in a greased 9×13-inch (23×33 cm) baking dish or on a parchment-lined baking tray, leaving a little space between each roll.
Step 4: Second Rise
Cover loosely and let the rolls rise for 30–45 minutes, until puffy.
Preheat the oven to 375°F (190°C).
Step 5: Egg Wash
Whisk together the egg and milk.
Brush the tops of the rolls evenly with the egg wash for a shiny, golden finish.
Add sesame or poppy seeds if desired.
Step 6: Bake
Bake for 18–22 minutes, or until the rolls are deeply golden brown and the internal temperature reaches 190°F (88°C).
Step 7: Finish & Serve
Brush the warm rolls with melted butter for extra softness and flavor.
Serve warm or allow to cool on a wire rack.
🍽️ Serving Suggestions
Enjoy with:
Butter and honey 🍯
Strawberry or raspberry jam 🍓
Cream cheese
Scrambled eggs
Fried chicken
Roast beef sandwiches
Soup or stew
💡 Chef’s Tips
Use bread flour for the softest, chewiest texture.
Ensure the milk is warm (about 105–110°F / 40–43°C) but not hot, so the yeast activates properly.
Knead until the dough passes the “windowpane test” for the best rise.
Avoid adding too much flour—the dough should remain soft and slightly tacky.
🧊 Storage
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Up to 5 days.
Freezer: Freeze for up to 3 months. Thaw at room temperature and warm before serving.
🥗 Nutrition (Per Roll)
Calories: 230 kcal
Protein: 6 g
Carbohydrates: 33 g
Fat: 8 g
Saturated Fat: 4 g
Fiber: 1 g
Sugar: 5 g
Sodium: 180 mg
❓ Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature, shape the rolls, allow the second rise, and bake.
Can I use all-purpose flour?
Yes, but bread flour produces a lighter, fluffier brioche with better structure.
Why didn’t my rolls rise?
Common reasons include expired yeast, milk that was too hot or too cold, or a room that was too cool for proper proofing.
Can I use these for burger buns?
Absolutely! Divide the dough into 8 larger portions instead of 12 to make soft, buttery brioche burger buns.
