Instructions
- Prepare the dough
- In a bowl, mix the flour, sugar, salt, and yeast.
- Add the warm milk and eggs, mixing until the dough comes together.
- Knead the dough
- Knead for 8–10 minutes until smooth and elastic (by hand or in a stand mixer with a dough hook).
- Gradually add the softened butter, a few cubes at a time, kneading well after each addition.
- First rise
- Cover the dough and let it rise in a warm place for 1–2 hours, until doubled in size.
- Shape the rolls
- Punch down the dough and divide it into 12 equal pieces.
- Shape each piece into a ball and place them on a baking tray lined with parchment paper.
- Second rise
- Cover and let rise again for 45–60 minutes, until puffy.
- Egg wash and bake
- Preheat the oven to 180°C (350°F).
- Beat 1 egg with 1 tbsp water and brush over the rolls for a shiny golden finish.
- Bake for 20–25 minutes until golden brown.
- Cool and serve
- Let the rolls cool slightly before serving. Perfect with butter, jam, or just plain!
✨ Tips:
- For extra soft rolls, use bread flour instead of all-purpose flour.
- You can add a little vanilla or orange zest for a sweet aroma.
- Keep the rolls in an airtight container—best eaten fresh, but they freeze beautifully.
If you want, I can also give you a super-easy 10-minute prep version of milk brioche rolls that rises quickly and still comes out soft and fluffy.
Do you want me to do that?
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