Prep Time: 20 minutes
Rise Time: 1½–2 hours
Bake Time: 18–22 minutes
Servings: 12 rolls

Ingredients

• 1 cup (240 ml) warm milk
• 1/3 cup (65 g) sugar
• 2¼ tsp (1 packet) active dry yeast
• 3½ cups (440 g) all-purpose flour
• 1 tsp salt
• 3 large eggs
• ½ cup (115 g) melted unsalted butter (traditional brioche uses butter; if preferred, substitute with melted beef fat)
• 1 egg + 1 tbsp milk, for egg wash

Instructions

1. Activate the Yeast

In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Make the Dough

Add the eggs and melted butter to the yeast mixture and whisk until combined.

In a separate bowl, mix the flour and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.

3. Knead

Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5–6 minutes.

4. First Rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ 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 in a greased baking dish or on a lined baking sheet.

6. Second Rise

Cover and let the rolls rise for 30–45 minutes, until puffy.

7. Bake

Preheat the oven to 375°F (190°C).

Brush the tops with the egg wash. Bake for 18–22 minutes, or until golden brown.

8. Finish & Serve

Allow the rolls to cool slightly. Brush with a little melted butter for an extra-soft, shiny finish if desired.

Tips

• The milk should be warm, not hot (about 105–110°F / 40–43°C).
• For extra fluffy rolls, let the dough rise slowly in a slightly cool room.
• These rolls are delicious with jam, honey, butter, or as sandwich buns.

Enjoy your soft, fluffy, bakery-style Milk Brioche Rolls! 🥐✨❤️