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
Creamy scrambled eggs on brioche with crispy bacon
Scrambled eggs are a classic breakfast dish. In this recipe we mix them lightly with cream and chives for a creamy, flavourful result and serve them on sweet brioche with delicious crispy bacon.
What is the difference between brioche and milk bread? ›
The Difference Between Milk Bread and Other Breads
There are also no eggs in most yeast breads. When it comes to milk bread vs. brioche, the texture and look are similar, though brioche uses more eggs in the dough and has a sweeter taste.
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.
What is the difference between brioche buns and rolls? ›
The butter and eggs give brioche its rich, buttery texture. Brioche also has a little more sugar in it than traditional rolls, which gives it a super soft texture and just the right amount of sweetness.
How do you eat milk brioche? ›
Steps
- Eat slices of brioche with your breakfast in the morning. ...
- Spread butter or jam over your slices of brioche. ...
- Toast your slices of brioche to make them crispy and more flavorful. ...
- Make brioche french toast with your leftover brioche. ...
- Try brioche buns with your breakfast if you get tired of slices.
Part of what makes milk bread so satisfying to eat is that feathery softness, which many bakers attribute to tangzhong, a roux that's incorporated into the dough.
Why is brioche bread so expensive? ›
Brioche is one of the costliest bakery products because of its high proportion of butter and eggs.
Is brioche more fattening than bread? ›
In one slice of brioche bread, there are 110 calories – 1.5 grams of fat, 20 grams of carbohydrates, 4 grams of protein, and 1 gram of fiber. For one slice of white bread, there are 67 calories – 1 gram of fat, 13 grams of carbohydrates, 2 grams of protein, and less than 1 gram of fiber.
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? ›
Its name may have originated from a Frenchman's humorous struggle with the original German name "schneckenkuchen" (snail pie), or from the conical shape resembling a Chinois sieve. Brioche de Nanterre is characterized by its rectangular loaf shape, made by arranging small balls of dough neatly in the baking pan.
According to McDonald's, these are the key changes in store for customers. The biggest and most noticeable difference is the burger buns. The old (rather sad-looking, let's admit it) bun is being replaced with a new brioche bun, which is much more in line with what you'd get in any restaurant these days.
Is a milk bun a brioche bun? ›
Brioche dough is an enriched bread dough made lots of butter. Milk bread is made with a two step process that begins with a warm paste of flour and water called a tangzhong which is then incorporated into the dough.
Are Hawaiian rolls the same as brioche buns? ›
Are Hawaiian rolls the same as brioche? They are similar since Hawaiian rolls and brioche are both enriched doughs, meaning they include eggs and/or butter. The main difference is that Hawaiian rolls are sweeter and include pineapple juice to give them a super yummy flavor.
Which is better challah or brioche? ›
Both breads are rich, eggy yeast breads, but brioche is definitely richer. (Butter will do that). Challah, by the way, is often a braided loaf. Both make excellent French toast and bread pudding.
What is brioche traditionally served with? ›
The origin of brioche bread says that is often served as pastries or as a base for a dessert, with many local variants adding some ingredients, fillings or seasonings of their own. It is also used as a complement to foie gras or in some other meat or poultry dishes in the kitchen.
What do you serve with sweet brioche buns? ›
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.
Are brioche and milk buns the same? ›
Milk buns are perfect for burgers with a more delicate flavour combination, as they don't overpower the burger. Think chicken burgers or simple hamburgers. The brioche bun used to be a real novelty on the burger scene, but has since become a staple. Brioche buns are buttery and sweet - also heavy in both eggs and milk.
How to eat milk buns? ›
Japanese Milk Buns are known for their distinct, milky taste and their soft, melt-in-your-mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own. Okay, I have to admit that I found it hard to lift a finger and bake these Japanese Milk Buns last week.
