Introduction
Milk Brioche Rolls are a delightful treat that embodies the essence of French baking. Known for their rich, buttery flavor and soft, pillowy texture, these rolls are a perfect addition to any meal or occasion. The use of milk in the dough adds a subtle sweetness and moisture, making each bite incredibly tender and satisfying.
Traditionally enjoyed for breakfast or as a snack, Milk Brioche Rolls can be served plain, slathered with butter, or filled with your favorite jams and spreads. Their versatility makes them suitable for both sweet and savory pairings, whether enjoyed alongside a warm bowl of soup or as a decadent dessert.
Baking these rolls at home fills your kitchen with an irresistible aroma, inviting everyone to gather around the table. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in a homemade treat, Milk Brioche Rolls are sure to impress with their elegant appearance and delightful taste. Experience the joy of baking and savor the warmth of these classic rolls!
Ingredients
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon salt
1/2 cup whole milk, warmed
4 large eggs, at room temperature
1 cup unsalted butter, softened (cut into pieces)
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Instructions
Prepare the Dough
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
Add Wet Ingredients: Make a well in the center and add the warmed milk and eggs. Mix until the dough starts to come together.
Incorporate Butter: Gradually add the softened butter, mixing until fully incorporated.
Knead the Dough
Knead: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Alternatively, use a stand mixer with a dough hook on medium speed for about 5-7 minutes.
First Rise
Let Rise: Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shape the Rolls
Punch Down: Once risen, punch down the dough to release air.
Divide: Divide the dough into equal pieces (about 12-15).
Shape: Shape each piece into a ball and place them in a greased baking dish or on a lined baking sheet.
Second Rise
Let Rise Again: Cover the shaped rolls with a towel and let them rise for another 30-45 minutes, until puffy.
Preheat Oven
Preheat: Preheat your oven to 375°F (190°C).
Egg Wash
Prepare Egg Wash: In a small bowl, whisk together the egg and water. Brush the tops of the rolls with the egg wash for a golden finish.
Bake
Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Method of Storage for Milk Brioche Rolls
Proper storage will help maintain the freshness and texture of your Milk Brioche Rolls. Here are some guidelines:
Cooling
Allow the rolls to cool completely on a wire rack after baking. This prevents condensation and sogginess.
Room Temperature Storage
In an Airtight Container:
Place the cooled rolls in an airtight container or a resealable plastic bag.
They can be stored at room temperature for up to 3 days.
With Parchment Paper:
If stacking, separate layers with parchment paper to prevent sticking.
Refrigeration
In the Fridge:
For longer freshness, you can store the rolls in the refrigerator, but this may slightly alter their texture.
Store in an airtight container for up to 1 week.
Freezing
In the Freezer:
For long-term storage, freeze the rolls.
Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container.
Label with the date and contents. They can be frozen for up to 3 months.
Thawing and Reheating
Thawing:
When ready to enjoy, thaw the rolls in the refrigerator overnight or at room temperature for a few hours.
Reheating:
Reheat in the oven at 350°F (175°C) for about 5-10 minutes or microwave for a few seconds until warmed through.