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Homemade Milk Brioche Rolls

Milk Brioche Rolls are delightfully soft, fluffy, and slightly sweet. They make a perfect breakfast treat, an excellent addition to brunch, or a delicious snack any time of the day. These rolls are made with a rich dough that includes milk and heavy cream, creating a wonderfully tender crumb.
Prep Time30 minutes
Active Time3 hours
Total Time3 hours 30 minutes
Course: Appetizer
Cuisine: American
Keyword: Homemade Milk Brioche Rolls
Yield: 6

Materials

- Dough:

  • - 2/3 cup heavy cream at room temperature
  • - 1 cup milk at room temperature, plus 1 tablespoon for brushing
  • - 1 large egg at room temperature
  • - 1/3 cup sugar
  • - 4 cups all-purpose flour or 1/2 cup cake flour combined with 3 1/2 cups bread flour
  • - 1 tablespoon active dry yeast or instant yeast
  • - 1 1/2 teaspoons salt

- Toppings:

  • - Egg wash 1 egg beaten with 1 teaspoon water
  • - Simple syrup 1 tablespoon sugar dissolved in 1 tablespoon hot water

Instructions

Prepare the Dough:

  • - In the bowl of a stand mixer fitted with a dough hook attachment, add the heavy cream, milk, egg, sugar, flour, yeast, and salt in that order.
  • - Turn on the mixer to "stir" and knead the dough for about 15 minutes. Occasionally stop the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides).
  • - If kneading by hand, extend the kneading time by 5-10 minutes.

First Proof:

  • - Cover the dough with a damp towel and place it in a warm spot until it doubles in size, about 1-2 hours. A good method is to proof the dough in a closed microwave with a mug of just-boiled water next to it.

Prepare the Baking Vessels:

  • - Grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or one loaf pan and one round pan.

Shape the Dough:

  • - After the dough has doubled in size, put it back in the mixer and stir for another 5 minutes to get rid of air bubbles.
  • - Dump the dough onto a lightly floured surface and cut it in half.
  • - To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place them in the loaf pan. Alternatively, cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan.
  • - You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.

Bake:

  • - Position a rack in the center of the oven and preheat it to 350°F (175°C).
  • - Brush the risen dough with egg wash.
  • - Bake for 23-25 minutes or until golden brown.

Finish:

  • - Remove from the oven and brush the warm bread with simple syrup to give it shine and sweetness.