Soft and Fluffy Milk Brioche Rolls: A Heavenly Homemade Treat 🥐✨

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There’s nothing quite like the smell of freshly baked bread wafting through your home on a Saturday afternoon, and these Soft and Fluffy Milk Brioche Rolls are the perfect way to make that magic happen! With their golden crust, tender crumb, and rich, buttery flavor, these rolls are a luxurious treat that’s surprisingly simple to create. Made with a soft, enriched dough featuring warm milk, eggs, and a generous amount of butter, these brioche rolls are ideal for breakfast, brunch, or an afternoon snack on this lovely day—May 24, 2025, at 1:10 PM +01. Whether you’re enjoying them fresh from the oven with a pat of butter or using them as slider buns for dinner, these rolls will bring comfort and joy to your table. Let’s roll up our sleeves and bake something truly special!

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Ingredients (Makes 12 Rolls)

For the Brioche Dough:

• 3½ cups (420 g) all-purpose flour, plus extra for dusting
• ¼ cup (50 g) granulated sugar
• 1 packet (2¼ teaspoons or 7 g) active dry yeast (or instant yeast)
• ½ teaspoon kosher salt
• ¾ cup (180 ml) whole milk, warmed to 100–110°F (38–43°C)
• 3 large eggs, at room temperature
• ½ cup (1 stick or 115 g) unsalted butter, softened and cut into small pieces
• Optional: 1 teaspoon vanilla extract (for a subtle sweetness)

For the Egg Wash (Optional):

• 1 egg, beaten with 1 tablespoon water
• Optional: A pinch of salt (to help break down the egg)

For Garnish (Optional):

• Flaky sea salt, for a savory touch
• Sesame seeds or poppy seeds, for a classic look
• Pearl sugar, for a sweet crunch

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Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional, for easier kneading)
• Measuring cups and spoons
• Whisk
• Baking sheet
• Parchment paper or silicone baking mat
• Clean kitchen towel or plastic wrap
• Pastry brush (for egg wash)
• Cooling rack

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Instructions

Step 1: Combine the Dry Ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together the all-purpose flour, granulated sugar, active dry yeast, and kosher salt. If using instant yeast, you can mix it directly with the dry ingredients; for active dry yeast, you may want to proof it first by dissolving it in the warm milk with a teaspoon of the sugar and letting it sit for 5–10 minutes until foamy.

Step 2: Add Wet Ingredients

Create a well in the center of the dry ingredients and pour in the warm milk (make sure it’s not hotter than 110°F to avoid killing the yeast). Add the eggs and vanilla extract (if using). Mix with a wooden spoon or the dough hook attachment on low speed until a shaggy dough forms. The dough will be sticky at this stage—don’t worry, it’ll come together as you knead.

Step 3: Incorporate the Butter

Add the softened butter, a few pieces at a time, kneading the dough as you go. If using a stand mixer, knead on medium-low speed for 8–10 minutes; if kneading by hand, work the dough on a lightly floured surface for about 10–12 minutes. The dough will be very sticky at first but will become smooth, elastic, and slightly tacky as the butter incorporates fully. It should pass the “windowpane test”—stretch a small piece of dough thinly; if it doesn’t tear and you can see light through it, it’s ready.

Step 4: First Rise

Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1–2 hours. On this pleasant May afternoon at 1:10 PM +01, your kitchen might already be the perfect temperature, but if it’s cooler, place the bowl near a warm oven or in an oven with the light on (but heat off).

Step 5: Shape the Rolls

Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces (about 70–80 g each). Shape each piece into a smooth ball by tucking the edges under and rolling it between your hands or against the counter. For a more uniform look, you can flatten each ball slightly and fold the edges into the center before rolling. Place the shaped rolls on a parchment-lined or silicone mat-lined baking sheet, spacing them about 2 inches apart to allow for rising.

Step 6: Second Rise

Cover the rolls loosely with a kitchen towel or plastic wrap and let them rise again for 30–45 minutes, or until puffy and nearly doubled. They should spring back slowly when gently pressed with a finger. While the rolls rise, preheat your oven to 375°F (190°C) to ensure it’s ready to go.

Step 7: Bake to Golden Perfection

Brush the tops of the rolls with the egg wash for a shiny, golden finish. If desired, sprinkle with flaky sea salt, sesame seeds, poppy seeds, or pearl sugar for extra flair. Bake in the preheated oven for 15–18 minutes, or until the rolls are a deep golden brown and sound hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should read 190°F (88°C).

Step 8: Cool and Serve

Transfer the rolls to a cooling rack and let them cool for 5–10 minutes—they’ll be hard to resist straight from the oven, but cooling slightly helps the texture set. Serve warm with a pat of butter, your favorite jam, or as a base for sliders. These rolls are best enjoyed fresh, filling your home with warmth and comfort on this lovely Saturday afternoon.

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Serving Suggestions

These Milk Brioche Rolls are incredibly versatile! Enjoy them warm with a spread of butter and honey for a simple, indulgent treat this afternoon, May 24, 2025, at 1:10 PM +01. They’re also perfect for breakfast with a fried egg and avocado, or as slider buns for mini sandwiches at dinner. Pair them with a cup of tea or coffee for a cozy snack, or serve alongside a bowl of soup for a comforting meal. For a sweet twist, split them open and add a dollop of whipped cream and fresh berries.

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Nutritional Information (Per Roll, Based on 12 Rolls)

• Calories: Approximately 240 kcal
• Protein: 6 grams
• Fat: 10 grams
• Carbohydrates: 32 grams
• Sugar: 5 grams
  Note: Nutritional values are approximate and may vary based on ingredient brands and optional toppings.

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Time Breakdown

• Preparation and Kneading: 20 minutes
• First Rise: 1–2 hours
• Shaping and Second Rise: 45 minutes
• Baking: 15–18 minutes
• Total Time: Approximately 2 hours 20 minutes to 3 hours

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Tips for Success

1. Warm Milk Temperature: Ensure the milk is between 100–110°F (38–43°C). Too hot, and it can kill the yeast; too cold, and the dough will rise slowly.
2. Room-Temperature Eggs and Butter: These help the dough come together smoothly and evenly.
3. Don’t Rush the Kneading: Properly kneading the dough ensures a soft, fluffy texture. The windowpane test is a great indicator of readiness.
4. Make Ahead: Prepare the dough the night before, let it rise slowly in the fridge overnight, then shape and bake the next day.
5. Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 300°F oven for 5–7 minutes to restore softness.

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Variations to Try

• Sweet Cinnamon Rolls: Add 1 teaspoon of cinnamon to the dough and sprinkle with cinnamon-sugar before the second rise.
• Savory Herb Rolls: Mix in 1 tablespoon of chopped fresh rosemary or thyme to the dough for a savory twist.
• Stuffed Brioche Rolls: Before the second rise, stuff each roll with a small cube of cheese or a spoonful of jam for a surprise center.
• Mini Rolls: Divide the dough into 24 smaller pieces for bite-sized rolls, reducing the baking time to 12–15 minutes.
• Chocolate Chip Brioche: Fold in ½ cup of mini chocolate chips after kneading for a sweet, indulgent treat.

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Why You’ll Love This Recipe

These Milk Brioche Rolls are the epitome of homemade comfort—soft, fluffy, and rich with buttery goodness. They’re a labor of love that’s well worth the effort, especially on a relaxing Saturday like today, May 24, 2025, at 1:10 PM +01, when you have a little time to enjoy the baking process. The recipe is forgiving for beginners but impressive enough to wow your family or guests. Plus, the versatility of these rolls means they can be sweet, savory, or anything in between, depending on your mood. The joy of pulling apart a warm, golden roll fresh from the oven is simply unbeatable!

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Share Your Brioche Baking Moment!

We’d love to see your Soft and Fluffy Milk Brioche Rolls! Snap a photo of your golden creations and share them on social media with our tag. Have a unique filling or topping idea? Drop it in the comments below—we’re always excited to hear how you make this recipe your own on this beautiful Saturday afternoon!

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