Milk brioche rolls are soft, slightly sweet, and buttery, perfect for serving with sandwiches like Philly cheesesteaks or for enjoying on their own. Here’s a recipe for making them at home:
Ingredients:
- 3/4 cup whole milk (lukewarm)
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 tablespoon honey (optional, for added sweetness)
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Stir to dissolve the sugar.
- Let the mixture sit for 5-10 minutes, until it becomes frothy and bubbly, indicating the yeast is active.
2. Make the Dough:
- In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt.
- Create a well in the center of the flour and pour in the yeast mixture, eggs, and honey (if using).
- Mix everything together using a spoon or the paddle attachment of a stand mixer until a sticky dough forms.
3. Knead the Dough:
- If using a stand mixer, switch to the dough hook attachment. Knead the dough on medium speed for about 8-10 minutes, until it becomes smooth, elastic, and slightly tacky (not too sticky).
- If kneading by hand, transfer the dough to a floured surface and knead for about 10-12 minutes until the dough is smooth and elastic.
4. Add Butter:
- Gradually add the softened butter, a little at a time, continuing to knead the dough until fully incorporated and the dough is smooth and shiny. This may take 5-7 minutes. The dough should be soft but not overly sticky.
5. First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
6. Shape the Rolls:
- Punch the dough down to release the air. Divide it into 8-10 equal pieces (depending on the size of rolls you want).
- Shape each piece into a smooth ball by tucking the edges underneath.
- Place the rolls on a greased or parchment-lined baking sheet, arranging them close together but not touching.
7. Second Rise:
- Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes, until puffed up and nearly doubled in size.
8. Prepare the Egg Wash:
- In a small bowl, whisk together the egg yolk and 1 tablespoon of water.
- Gently brush the egg wash over the tops of the rolls to give them a beautiful golden finish.
9. Bake:
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 15-18 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
10. Cool and Serve:
- Let the rolls cool for 5 minutes on a wire rack before serving. Enjoy them warm with butter, or use them for sandwiches!
These milk brioche rolls are tender, slightly sweet, and a great complement to savory fillings like a Philly cheesesteak!