Milk brioche rolls are a delectable, soft, and rich pastry, perfect for breakfast or as a snack. These rolls are characterized by their golden-brown exterior, which has a slightly crisp texture, and a soft, fluffy interior that melts in your mouth. The key to their delightful flavor and texture is the use of high-quality milk, which adds a creamy richness.
The dough for these rolls is made using a traditional brioche recipe, which includes a generous amount of butter, giving them a tender, rich crumb and a buttery taste. The dough is carefully kneaded to develop gluten, which contributes to the rolls’ soft, airy texture. After kneading, the dough undergoes a slow fermentation process, often in a cool place, which allows the flavors to develop fully.
Once the dough has risen and doubled in size, it’s divided into small portions and shaped into smooth, round rolls. This shaping process is crucial as it ensures the rolls bake evenly and have a uniform appearance. Before baking, the rolls are often brushed with an egg wash, which gives them a shiny, golden finish.
In the oven, the rolls bake until they reach the perfect balance of a crispy exterior and a soft, fluffy interior. The aroma of butter and freshly baked bread fills the air as they cook. These milk brioche rolls are best enjoyed warm, straight out of the oven, where their buttery and milky flavors are most pronounced. They can be served plain, or with a variety of spreads like jam, honey, or even more butter for an indulgent treat. The contrast between the golden crust and the light, airy center makes each bite a delightful experience.
Milk brioche rolls are versatile and can be adapted to various flavors. Some variations include adding ingredients like chocolate chips, dried fruits, or nuts into the dough, or even filling the rolls with sweet or savory ingredients. Regardless of the variation, these rolls remain a favorite for their rich flavor and luxurious texture.
Ingredients:
For the Brioche Dough:
- 4 cups (500g) bread flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1 teaspoon salt
- 3/4 cup (180ml) warm whole milk
- 3 large eggs, at room temperature
- 10 tablespoons (140g) unsalted butter, softened
- 1 egg yolk for egg wash
- Sesame seeds or poppy seeds (optional)
Instructions:
Making the Brioche Dough:
- Activate the Yeast:In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
- Combine Dry Ingredients:In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, and salt.
- Mixing the Dough:Add the activated yeast mixture and eggs to the dry ingredients. Mix on low speed until the dough starts to come together.
- Incorporate Butter:Cut the softened butter into small cubes and gradually add them to the dough, mixing on medium speed. Continue mixing for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It might be sticky but avoid adding more flour.
- First Rise:Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shaping and Baking:
- Preheat the Oven:Once the dough has risen, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide and Shape:Punch down the risen dough to release excess air. Divide the dough into equal-sized portions, shaping each into a smooth ball. Place them on the prepared baking sheet, leaving some space between each roll to allow for rising.
- Second Rise:Cover the shaped rolls loosely with a clean kitchen towel and let them rise again for about 30-45 minutes, or until they double in size.
- Egg Wash and Topping:In a small bowl, beat the egg yolk. Gently brush the risen rolls with the egg wash. If desired, sprinkle sesame seeds or poppy seeds on top for added flavor and texture.
- Bake:Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
- Cooling:Once baked, transfer the rolls to a wire rack to cool completely before serving.
These milk brioche rolls are wonderfully soft and rich, perfect for enjoying fresh out of the oven or using for sandwiches. Enjoy the delightful taste and texture of these homemade rolls!
FAQs
On the other hand, honey brings a sort of sweetness to french brioche bread that isn't matched by any other spread. When it comes to spreads, think chocolate hazelnut, jam, butter (and a pinch of salt), and honey.
What makes a brioche bun so special? ›
Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste.
Are milk buns the same as brioche? ›
I prefer Milk Buns to Brioche buns because they are less rich and buttery, which means they often work better with other accompaniments, whether sweet or savoury. Brioche, on the other hand, is something I prefer to eat as a sweet bread or a dessert.
What is brioche bread best used for? ›
The reason brioche is so light and tastes so rich is because it's made with an enriched dough ,which gives it that soft texture and amazing taste. Brioche is enjoyed around the world as an upgraded substitute for 'normal' bread – subbed in for sandwiches, toasties, burgers and more.
What pairs well with brioche? ›
Add Parisian flair to smoked salmon and cream cheese with a St Pierre Brioche Bun. Combining the lightly sweet flavour of the brioche with the fresh flavours of the smoked salmon, cream cheese and avocado, and topped off with a fried egg, it's a delicious way to kick start the morning.
How do the French eat brioche? ›
Brioche is considered a bit like cake or cookies. It is sweet, therefore you eat it as a snack, for breakfast, with tea or coffee but rarely as dessert (unless the meal is perticularly light.)
Why does brioche need to sit overnight? ›
Overnight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!
What is a fun fact about brioche? ›
The unique part is in the making! Plain / all-purpose flour – An interesting fact is that Brioche is fluffier, rises better (about 15% taller) and has a softer crumb when made with plain / all-purpose flour rather than bread flour (ie. high protein flour).
How do you eat milk brioche rolls? ›
Try brioche buns with your breakfast if you get tired of slices. Eat the brioche buns plain, or cut them in half with a knife and spread butter and jam over the inside. You can also toast the cut sides of the brioche buns before you eat them.
Is Japanese milk bread like brioche? ›
Brioche is a much richer bread than Japanese milk bread. It uses a lot more butter than shokupan dough, giving brioche a sweeter and more buttery taste. Brioche is also made with eggs. This helps give brioche its signature golden color and a denser, chewier texture than shokupan.
Brioche burger buns are naturally fluffy, buttery, rich, and soft. They toast up well, and don't mask the flavors of the burger the way other rolls have been known to do.
Why is brioche bread more expensive? ›
Brioche is one of the costliest bakery products because of its high proportion of butter and eggs.
Are brioche buns healthy? ›
“Keep in mind that these buns can sometimes have a lot of calories, so you may want to consider doing an open-faced sandwich,” Kostro Miller warned. “Brioche contains a high amount of carbs and fat, making it a less than ideal bread,” Richards cautioned.
Why does brioche bread last so long? ›
This is due to the high fat content in the dough and the eggs, which pro- vide a combination of proteins (albumin), fat, and emulsifiers (leci- thin) that all delay staling. Although it's wrong to assume that brioche will never stale in the refrigerator, it does take longer for it to stale.
How do you eat French brioche rolls? ›
Try brioche buns with your breakfast if you get tired of slices. Eat the brioche buns plain, or cut them in half with a knife and spread butter and jam over the inside. You can also toast the cut sides of the brioche buns before you eat them.
How do you eat butter brioche rolls? ›
Our Brioche Rolls with Butter are ideal for splitting and filling with your favourite spread or sandwich fillings. And our Chocolate Chip Brioche Rolls are delicious as they are or even lightly warmed and toasted. Try them with a light spread of butter, or dipped into your morning coffee for a great start to any day.
How do you eat sweet brioche bread? ›
Smeared with jam or sliced into French toast, it's breakfast. Split open and stuffed with sandwich meat and cheese, it's lunch. Served as small rolls alongside a braise or soup, it's dinner. Brioche doesn't make a bad midnight snack, either!
What to have on toasted brioche? ›
Opt for butter, maple syrup and a handful of fresh berries. If you have a sweet tooth, chocolate or caramelised biscuit spreads are an excellent choice, especially with chocolate chip brioche.
