I first discovered the magic of brioche during a trip to a quaint French bakery. The buttery aroma that wafted through the air was irresistible. Each bite of the brioche was like a little piece of heaven, soft and melt-in-your-mouth delicious. Inspired by that experience, I decided to recreate the experience at home. The result was these Milk Brioche Rolls, which have since become a beloved staple in my kitchen. Whether enjoyed plain, with a dab of butter, or a spoonful of jam, these rolls are sure to bring joy to your table.
Ingredients
1 cup (240ml) whole milk, lukewarm
2 ¼ tsp (7g) active dry yeast
4 cups (500g) all-purpose flour, plus more for dusting
1/3 cup (70g) granulated sugar
1 tsp salt
4 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened
1 egg for egg wash
Step-by-Step Instructions
Step 1: Prepare the Yeast Mixture
Warm the Milk:
Begin by warming the milk to a lukewarm temperature (about 100°F or 38°C). The milk should feel warm but not hot to the touch, as overly hot milk can kill the yeast.
Activate the Yeast:
Sprinkle the active dry yeast over the lukewarm milk. Let it sit for 5-7 minutes until it becomes frothy. This activation step is crucial as it indicates that the yeast is alive and ready to leaven the dough.
Step 2: Combine the Dry Ingredients
Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Ensuring the dry ingredients are well-mixed helps achieve an even distribution throughout the dough, contributing to the rolls’ light and fluffy texture.
Create a Well:
Make a well in the center of the dry ingredients. This will make it easier to incorporate the wet ingredients gradually.
Step 3: Form the Dough
Add Wet Ingredients:
Carefully pour the milk and yeast mixture into the well of the dry ingredients. Add the room temperature eggs one at a time, mixing well after each addition. The eggs enrich the dough, giving the brioche its characteristic richness.
Incorporate the Butter:
Gradually add the softened unsalted butter, bit by bit, mixing thoroughly after each addition. Continue mixing until you achieve a soft, slightly sticky dough. The butter should be fully incorporated, making the dough smooth and elastic.
Step 4: Knead the Dough
Knead the Dough:
Lightly flour a clean surface and turn out the dough onto it. Knead the dough for about 10 minutes until it becomes smooth and elastic. This step develops the gluten in the flour, giving the brioche its structure and chewy texture.
First Rise:
Place the kneaded dough in a greased bowl and cover it with a damp cloth. Let it rest in a warm spot for 1 to 1.5 hours or until it has doubled in size. The dough needs to rise sufficiently to ensure a light and airy texture in the final rolls.
Step 5: Shape the Rolls
Punch Down the Dough:
After the dough has risen, gently punch it down to release any trapped air bubbles. This helps to create a more uniform crumb in the finished rolls.
Divide the Dough:
Divide the dough into 12 equal parts. Shape each piece into a smooth ball by tucking the edges underneath and rolling it gently on the countertop.
Second Rise:
Place the dough balls on a baking tray lined with parchment paper, ensuring they are spaced out to allow for expansion. Cover the tray with a cloth and allow the rolls to rise again for about 30 minutes. This second rise ensures the rolls are light and fluffy.
Step 6: Bake the Rolls
Preheat the Oven:
Preheat your oven to 375°F (190°C). A properly preheated oven is essential for even baking and achieving a golden-brown crust.
Prepare the Egg Wash:
Beat the remaining egg and brush it over the tops of the rolls. This egg wash gives the rolls a beautiful, glossy finish when baked.
Bake:
Place the tray in the preheated oven and bake for about 20-25 minutes, or until the rolls have a beautiful golden-brown hue and sound hollow when tapped. Be careful not to overbake, as this can dry out the rolls.
Step 7: Serve and Enjoy
Cool Slightly:
Let the rolls cool slightly on a wire rack before serving. This allows the interior to set properly while still being warm and delicious.
Serve:
Serve the Milk Brioche Rolls with your favorite spreads, such as butter, jam, or honey. They are also fantastic plain, showcasing their rich, buttery flavor and soft texture.
Variations and Substitutions
Sweet Additions:
For a sweeter twist, you can add chocolate chips or dried fruit to the dough before the first rise. This adds a delightful surprise in each bite.
Savory Option:
Incorporate herbs such as rosemary or thyme, or add grated cheese to the dough for a savory version of these rolls.
Whole Wheat:
Substitute half of the all-purpose flour with whole wheat flour for a healthier version. You may need to adjust the liquid slightly to achieve the right dough consistency.
Dairy-Free:
Use a plant-based milk and vegan butter to make a dairy-free version of these brioche rolls. Ensure the yeast is compatible with the type of milk you choose.
Conclusion
Milk Brioche Rolls are a delightful addition to any meal, offering a rich, buttery flavor and a soft, tender texture. Their versatility makes them suitable for both sweet and savory accompaniments, and they are sure to be a hit with anyone who tries them. The recipe is straightforward, with each step carefully designed to ensure the best possible result. Whether you are an experienced baker or a novice in the kitchen, these rolls are sure to impress and become a favorite in your home.
The process of making these rolls, from mixing the dough to the final bake, is a rewarding experience that fills your kitchen with the wonderful aroma of fresh bread. The end result is a batch of perfectly golden, fluffy rolls that are as pleasing to the eye as they are to the palate. So why not give this recipe a try and enjoy the delightful experience of homemade Milk Brioche Rolls? You won’t be disappointed!
