The Ultimate Milk Brioche Rolls Recipe – Soft, Buttery & Irresistible

It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.
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The scent of freshly baked bread filled my grandmother’s kitchen every Sunday morning. As a child, I would eagerly watch her knead the dough, her hands dusted with flour, as she shaped the most delicate, golden brioche rolls. 

The first bite was always magical—soft, buttery, and lightly sweet. Now, I want to share that comforting experience with you through this Milk Brioche Rolls Recipe—a classic that brings warmth and joy to any table.

Why You’ll Love This Milk Brioche Rolls Recipe

  • Incredibly Soft & Fluffy – The high butter and milk content make these rolls ultra-light and airy.
  • Versatile – Serve them plain, with jam, or as a base for sliders and sandwiches.
  • Simple Yet Elegant – With just a few ingredients, you can make bakery-style brioche at home.
  • Make-Ahead Friendly – You can refrigerate the dough overnight for convenience and a deeper flavor.

Ingredients To Make Milk Brioche Rolls

For the Dough:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 tsp) instant yeast
  • 1 teaspoon salt
  • 1/2 cup (120ml) warm milk (not too hot, around 110°F/45°C)
  • 3 large eggs, at room temperature
  • 1/2 cup (115g) unsalted butter, softened

For the Egg Wash:

  • 1 egg yolk
  • 1 tablespoon milk

Optional Toppings:

  • Sesame seeds or poppy seeds
  • Coarse sugar for a sweet finish

Instructions for Milk Brioche Rolls

1. Activate the Yeast

In a bowl, mix warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes frothy.

2. Prepare the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and eggs, then mix until a sticky dough forms.

3. Incorporate Butter

Gradually add the softened butter, kneading until the dough becomes smooth and elastic. This should take about 10 minutes of kneading.

4. First Rise

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise for 1.5–2 hours, or until doubled in size.

5. Shape the Rolls

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet.

6. Second Rise

Cover the rolls lightly with a cloth and let them rise for another 45–60 minutes, until puffy.

7. Bake to Perfection

Preheat your oven to 375°F (190°C). Brush the rolls with egg wash and bake for 18–20 minutes, or until golden brown.

8. Cool & Enjoy

Let them cool slightly before serving. Enjoy warm with butter, honey, or jam!

Nutritional Facts (Per Roll)

  • Calories: 180
  • Protein: 5g
  • Carbohydrates: 24g
  • Fat: 7g
  • Sugar: 4g
  • Fiber: 1g

FAQ – Your Questions Answered

1. Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking.

2. Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate it first by dissolving it in warm milk with sugar for 10 minutes before adding it to the flour.

3. How do I store leftover brioche rolls?

Store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

4. Why are my brioche rolls not fluffy?

Over-kneading or not letting the dough rise properly could result in dense rolls. Ensure proper proofing times for the best texture.

5. Can I add chocolate or raisins to the dough?

Absolutely! Fold in chocolate chips or raisins during the final kneading step for a delightful twist.

Image Prompts for MidJourney

  • A close-up of golden-brown brioche rolls on a baking tray, steam rising.
  • A top-down view of freshly baked brioche rolls with a glossy, egg-washed surface.
  • A hand tearing apart a brioche roll, revealing its soft, airy interior.
  • A breakfast table setup with brioche rolls, butter, and a cup of coffee.

Final Thought

This Milk Brioche Rolls Recipe is a must-try for any baking enthusiast. Whether you’re making them for a special occasion or just to enjoy a cozy morning, these rolls will fill your home with irresistible aromas and your heart with happiness. Give them a try and let me know how they turn out!

Cuisine & Course

This Milk Brioche Rolls Recipe belongs to the French cuisine, known for its rich, buttery pastries. It is perfect for the breakfast or brunch course, but it also works wonderfully as a side dish for dinner or a sweet snack with jam and coffee.

The Ultimate Milk Brioche Rolls Recipe – Soft, Buttery & Irresistible

Ingredients

Instructions

  1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

  2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

  3. Preheat the oven to 375°F (190°C).

  4. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender.

  5. Add the oregano, basil, salt, and black pepper, and stir to combine.

  6. Add the tomato sauce and cooked beans to the skillet and stir to combine.

  7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese shreds and vegan parmesan cheese on top.

  8. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

  9. Serve hot and enjoy!

Nutrition Facts

Servings 1

Serving Size 1

Amount Per Serving
Calories 386kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%
Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.