Milk Brioche Rolls Recipe
Introduction to Milk Brioche Rolls
Milk brioche rolls are a delightful fusion of soft, buttery brioche and the subtle sweetness of milk. Perfect for breakfast, as a snack, or to accompany a meal, these rolls are loved for their rich texture and slightly sweet flavor. This comprehensive guide will walk you through the process of making these delicious rolls at home. By following our detailed instructions, you’ll be able to create milk brioche rolls that are sure to impress your family and friends.
Ingredients for Milk Brioche Rolls
To create the perfect milk brioche rolls, you will need the following ingredients:
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast
- 1 teaspoon salt
- ½ cup (120ml) whole milk, warmed
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (170g) unsalted butter, softened
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
For Garnish:
- Optional: Pearl sugar or coarse sugar for sprinkling
Step-by-Step Guide to Making Milk Brioche Rolls
1. Preparing the Dough
Activate the Yeast:
Begin by warming the milk to around 110°F (43°C). Ensure it is not too hot to avoid killing the yeast. In a small bowl, combine the warmed milk with the active dry yeast and a teaspoon of sugar. Let this mixture sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
Mixing the Ingredients:
In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, beat the eggs and vanilla extract together. Make a well in the center of the dry ingredients and pour in the egg mixture and the activated yeast mixture. Using a stand mixer fitted with a dough hook, mix the ingredients on low speed until they are just combined.
Incorporating the Butter:
Gradually add the softened butter to the dough mixture, one tablespoon at a time. Continue mixing on medium speed for about 10 minutes until the dough becomes smooth and elastic. The dough will be sticky, but resist the urge to add more flour. The stickiness is essential for the soft texture of the rolls.
2. First Rise
Once the dough is well-kneaded, transfer it to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. The rising time can vary depending on the ambient temperature.
3. Shaping the Rolls
After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a ball by pulling the edges towards the center and pinching them together. Place the shaped dough balls on a baking sheet lined with parchment paper, ensuring there is enough space between them for the second rise.
4. Second Rise
Cover the baking sheet with a damp cloth and let the dough balls rise for another 30-45 minutes, or until they have nearly doubled in size. This second rise will give the rolls their light, airy texture.
5. Baking the Rolls
Preheat the Oven:
While the dough balls are rising, preheat your oven to 375°F (190°C).
Egg Wash:
In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the tops of the risen rolls. This will give the rolls a beautiful golden-brown color when baked.
Baking:
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If desired, sprinkle pearl sugar or coarse sugar on top before baking for added sweetness and texture.
6. Cooling and Serving
Once the rolls are baked, remove them from the oven and transfer them to a wire rack to cool. Serve them warm or at room temperature. These rolls can be enjoyed plain, with butter, or even with a sweet spread like jam or honey.
Tips for the Perfect Milk Brioche Rolls
1. Temperature Control:
Maintaining the right temperature is crucial for yeast activation and dough rising. Ensure your ingredients, especially milk and butter, are at the appropriate temperatures.
2. Kneading:
Proper kneading develops the gluten in the dough, giving the rolls their characteristic texture. Use a stand mixer with a dough hook for efficient kneading.
3. Patience with Rising:
Do not rush the rising process. Allow the dough ample time to double in size during both rises for the best texture.
4. Storage:
Store any leftover rolls in an airtight container at room temperature for up to three days. You can also freeze the rolls for longer storage. To reheat, thaw them at room temperature and warm them in the oven.
Variations and Serving Suggestions
1. Chocolate Chip Brioche Rolls:
Add a handful of chocolate chips to the dough before the first rise for a sweet treat.
2. Cinnamon Sugar Brioche Rolls:
Sprinkle cinnamon and sugar on the dough before shaping the rolls for a spiced version.
3. Savory Brioche Rolls:
Incorporate herbs like rosemary or thyme into the dough for a savory twist. These are perfect for serving with dinner.
4. Sandwich Rolls:
Use milk brioche rolls as a base for gourmet sandwiches. Their soft texture and slight sweetness complement a variety of fillings.
Conclusion
Milk brioche rolls are a delightful addition to any meal, offering a perfect balance of softness, sweetness, and richness. By following this detailed recipe, you can create bakery-quality rolls in your own kitchen. Experiment with different variations and enjoy these versatile rolls in various ways.
