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Soft & Fluffy Milk Brioche Rolls



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




Yeast Activation:

Start by warming up your milk to a lukewarm temperature. You’re aiming for a gentle warmth, not hot.

Sprinkle the active dry yeast over the milk. Allow it to sit for 5-7 minutes until it becomes frothy. This is when the magic starts!

Dry Ingredients Mix:

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. It’s essential to get an even distribution for the fluffiest rolls.

Wet Ingredients Fusion:


Create a well in the center of your dry ingredients.

Carefully pour in the milk and yeast mixture.

Add the room temperature eggs one at a time, mixing well after each addition.

Butter Incorporation:


Now, the indulgence! Gradually add the softened unsalted butter, bit by bit. Mix until you get a soft, slightly sticky dough.

Kneading & First Proofing:

Lightly flour a clean surface. Turn out your dough and knead for about 10 minutes until it’s smooth and elastic.

Place your kneaded dough in a greased bowl, covering it with a damp cloth. Let it rest in a warm spot for 1 to 1.5 hours or until it doubles in size.

Shaping the Rolls:

Punch down the dough gently to release any air bubbles.

Divide the dough into 12 equal parts. Shape each into a smooth ball.

Place these balls on a baking tray lined with parchment paper, ensuring they’re spaced out.


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