Soft Milk Brioche Rolls
Light, buttery, and melt-in-your-mouth perfection
If you’ve ever wanted to bake something that feels like pure comfort, these Milk Brioche Rolls are it. Pillowy soft, slightly sweet, and irresistibly buttery, they’re the kind of rolls that make any meal feel special. Whether you’re serving them with dinner, using them for sandwiches, or enjoying one warm with a pat of butter, these rolls are a delicious homemade treat you’ll make again and again.
The magic lies in their texture — a tender, airy crumb that comes from using warm milk, eggs, and butter in perfect balance. The result? A rich, bakery-quality bread that fills your kitchen with the most inviting aroma. These rolls are easy enough for beginners yet elegant enough for any holiday table or Sunday dinner.
🧡 Why You’ll Love This Recipe
- Soft & Fluffy Texture
The combination of milk and butter creates a light, pillowy roll that stays tender for days. - Perfect Touch of Sweetness
A hint of sugar enhances the flavor without making the rolls overly sweet — perfect for both savory and sweet pairings. - Versatile for Every Occasion
Serve as dinner rolls, slider buns, or breakfast treats with jam or honey. - Simple, Reliable Recipe
Straightforward steps and pantry-friendly ingredients make this recipe great for all skill levels. - Meal Prep Friendly
These rolls keep beautifully, reheat well, and can be frozen for up to 3 months.
🥣 Ingredients You’ll Need
- ¾ cup warm milk (about 110°F / 43°C)
- 2¼ tsp active dry yeast (1 packet)
- 3 tbsp sugar
- 3¼ cups all-purpose flour
- 1 tsp salt
- 2 large eggs
- 6 tbsp unsalted butter, softened
🌿 Delicious Variations
- Cinnamon Brioche Rolls: Add ground cinnamon and a pinch of nutmeg for cozy, spiced rolls.
- Garlic Butter Brioche Rolls: Mix garlic powder into the dough and brush with melted garlic butter after baking.
- Herb Brioche Rolls: Add finely chopped herbs like rosemary, thyme, or parsley for a savory twist.
- Chocolate Chip Brioche Rolls: Fold in chocolate chips or chunks for a sweet, bakery-style treat.
👩🍳 How to Make Milk Brioche Rolls
Step 1: Activate the Yeast
In a mixing bowl, combine the warm milk, yeast, and sugar. Let it sit for 5–10 minutes until it becomes foamy — this means your yeast is alive and ready.
Step 2: Form the Dough
Add the flour, salt, eggs, and softened butter to the yeast mixture. Stir or mix until a dough forms.
Step 3: Knead Until Smooth
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on low speed for the same time.)
Step 4: First Rise
Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, or until it doubles in size.
Step 5: Shape the Rolls
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a parchment-lined baking sheet, spaced slightly apart.
Step 6: Second Rise
Cover and let the rolls rise again for 30 minutes, or until puffy.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake for 15–20 minutes, until the rolls are golden brown on top and sound hollow when tapped underneath.
Step 8: Serve & Enjoy
Brush with melted butter (optional) and let cool slightly before serving. Enjoy them warm and fluffy!
💡 Baker’s Tips
- Warm, Not Hot Milk: Aim for about 110°F — hot milk can kill your yeast.
- Knead Well: Proper kneading helps build gluten for a light, airy crumb.
- Use Fresh Yeast: Expired yeast won’t rise properly.
- Don’t Overcrowd: Space the rolls so they can expand without sticking together.
- Golden Rule: A golden crust means perfectly baked. Tap the bottom — it should sound hollow.
🍽️ How to Serve
These soft Milk Brioche Rolls are endlessly versatile.
Serve them:
- Warm with butter alongside soups, stews, or roasted meats.
- As slider buns for pulled chicken or mini burgers.
- For breakfast with jam, honey, or Nutella.
- Split and toasted for sandwiches or brunch spreads.
🧊 Make Ahead & Storage Tips
To Store: Keep cooled rolls in an airtight container at room temperature for up to 3 days.
To Freeze: Once cooled, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
To Reheat: Wrap in foil and bake at 350°F (175°C) for 5–10 minutes, or until warm.
❓ Frequently Asked Questions
Q: Can I use instant yeast?
A: Yes! You can skip activating it in milk — just mix it directly with the dry ingredients.
Q: Can I make this dough in a stand mixer?
A: Definitely. Use the dough hook on low speed for about 8–10 minutes.
Q: Can I make the dough ahead of time?
A: Yes! After the first rise, refrigerate overnight, then shape and bake the next day.
Q: Can I make this recipe without eggs?
A: You can substitute eggs with 1 tbsp melted butter or 1 tbsp flaxseed meal + 3 tbsp water per egg.
Q: What if my dough isn’t rising?
A: Check your yeast freshness and ensure the milk is warm enough (not cold or hot). Let the dough rise in a warm spot.
Q: Can I use whole wheat flour?
A: Yes, though the rolls will be slightly denser. Try a 50/50 blend of whole wheat and all-purpose for balance.
❤️ In Conclusion
These Milk Brioche Rolls are soft, buttery, and delicately sweet — everything you love in a homemade bread. They’re easy to make, versatile enough for any meal, and so satisfying that you’ll never want to buy store-bought rolls again.
Bake a batch for your next family dinner or holiday feast, and watch them disappear in minutes. There’s simply nothing like warm, homemade brioche fresh from the oven.
