There’s something undeniably comforting about the warm, pillowy embrace of a freshly baked brioche roll. As someone who’s been in the kitchen since I was tall enough to peek over the counter, I’ve tried my fair share of bread recipes—but these homemade milk brioche rolls hold a special place in my heart. They’re tender, buttery, and enriched with milk and eggs, striking that perfect balance between a soft breakfast roll and an indulgent afternoon treat. Plus, they make your home smell like a bakery, which is reason enough to give them a whirl.

I first stumbled upon this recipe on a chilly Sunday morning. I had invited friends over for brunch, only to realize at the last minute that the store-bought rolls I grabbed were as dense as hockey pucks. Determined to redeem myself, I dug into my recipe archives and found this gem. By mid-afternoon, my kitchen table was lined with golden-brown brioche rolls so light and tender that even my most skeptical friend declared them “better than my grandma’s.” Since then, they’ve become my go-to for everything from sandwich sliders to decadent French toast.

Before we dive in, here’s a quick overview of what makes these rolls so special:

• Richness from Eggs and Butter: Two whole eggs plus two extra yolks, together with half a cup of softened butter, give the dough its luxurious texture.

• Milk for Tenderness: Warming the milk activates the yeast gently, while infusing the rolls with a soft crumb.

• Overnight Option: If you refrigerate the dough after the first rise, you’ll develop even deeper flavor—perfect if you want to bake fresh rolls the next morning without the early wake-up call.

Now, let’s get that dough going!

Gather Your Ingredients

• All-purpose flour: 400 g (about 3⅓ cups)

• Granulated sugar: 3 Tbsp, divided

• Active dry yeast: 2 tsp

• Sea salt: 1 tsp

• Whole eggs: 2

• Egg yolks: 2

• Whole milk: ½ cup + 2 Tbsp, warmed to 120 °F (49 °C)

• Unsalted butter: ½ cup (113 g), softened

For the egg wash:

• 1 egg, beaten

• 1 Tbsp water

Step 1. Activate the Yeast

The secret to a light, airy crumb starts here. Warm your milk to about 120 °F (49 °C)—it should feel like a warm bath, not hot enough to burn your finger. In a small bowl, whisk together the warmed milk with 1 Tbsp of the granulated sugar, then sprinkle in the yeast. Give it a gentle stir, then set it aside for 5–10 minutes. You’re looking for a frothy, bubble-topped surface—that’s your yeast waking up and ready to work its magic.

Step 2. Mix the Dry Ingredients

While the yeast blooms, sift together 400 g of all-purpose flour, the remaining 2 Tbsp of sugar, and 1 tsp of sea salt in the bowl of your stand mixer (or a large mixing bowl if you’re going by hand). Whisking them together now ensures that your dough will develop evenly and helps prevent any pockets of salt from creaming the yeast later on.

Step 3. Combine Wet & Dry

Once the yeast mixture is foamy, crack in your 2 whole eggs and the extra 2 egg yolks. Stir gently to combine, then pour the entire wet mixture into the bowl with the dry ingredients. Use the paddle attachment on medium-low speed (or a sturdy wooden spoon) to bring everything together until you have a shaggy, slightly sticky dough. Don’t worry about perfect smoothness yet—that comes next when we add the butter.

Step 4. Incorporate the Butter

With your dough pulled into a loose mass, it’s time to work in the star of the show: butter. Add the softened butter a few tablespoons at a time, pressing each piece into the dough before adding more. If you’re using a stand mixer, switch to the dough hook on low speed; if kneading by hand, use the heel of your hand to push and fold. This stage can feel a bit messy—don’t be alarmed if the dough deflates slightly or looks greasy at first. Keep kneading, and you’ll see it gradually absorb the butter and come back together.

Step 5. Kneading to Smooth Perfection

Continue kneading for about 8–10 minutes total. You’re aiming for a dough that’s smooth, elastic, and just a touch tacky. If you gently press it with your finger, the indent should spring back slowly. This elasticity means your brioche will trap air beautifully, giving you that signature, open crumb. If you’re kneading by hand and the dough starts to stick, lightly flour your work surface and your hands—but resist adding too much flour, or your rolls could end up dense.

Step 6. First Rise (Proofing)

Once your dough is silky and cohesive, shape it into a ball and transfer it to a lightly oiled bowl. Turn the dough to coat—this prevents a crust from forming—and cover the bowl with plastic wrap or a clean kitchen towel. Let it rest in a warm, draft-free spot until doubled in size, about 1½–2 hours. If you’re planning ahead, you can refrigerate it overnight instead: the slow, cold rise intensifies flavor and makes the dough easier to handle first thing in the morning.

Step 7. Shaping Your Rolls

After the dough has puffed up, give it a gentle deflate (“punching down” can sound aggressive, but a light press will do). Divide the dough into 12 equal portions—about 70 grams each. For uniform rolls, I weigh them; but if you don’t have a scale, eyeball them into golf-ball size pieces. Shape each portion into a smooth ball by stretching the surface under and around your fingers, tucking seams underneath. This tension on the surface helps the roll keep its round shape as it proofs and bakes.

Step 8. Second Rise

Place your rolls on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover loosely with plastic wrap or a lightly floured towel and let them proof at room temperature until they’re visibly puffy and nearly doubled—around 1–1½ hours. You’ll know they’re ready when you press one gently and the indentation springs back slowly but not completely. Overproofed rolls won’t brown as well, so keep an eye on them!

Step 9. Egg Wash & Baking

Preheat your oven to 350 °F (175 °C) for at least 10 minutes before baking to ensure even heat. Whisk together the beaten egg and 1 Tbsp water, then use a pastry brush to coat each roll lightly. This wash gives your brioche that irresistible, glossy, golden finish. Slide the baking sheet onto the middle rack and bake for 20–25 minutes, rotating halfway through if your oven bakes unevenly. The rolls are done when they’re deep golden on top and sound hollow when tapped on the bottom.

Chef’s Tips & Variations

• Flavor Boost: Fold in ½ tsp vanilla extract or a zest of lemon with the wet ingredients for a subtle fragrance.

• Enriched Fillings: Before shaping, flatten each piece and spoon in a teaspoon of jam, Nutella, or pastry cream. Pinch edges firmly to seal.

• Milk Swap: For a richer crumb, substitute half-and-half or a combination of milk and heavy cream for the whole milk.

• Freezing Rolls: Bake as directed, cool completely, then freeze in an airtight container. Reheat at 300 °F (150 °C) for 10–12 minutes straight from the freezer.

• Overnight Proof Shortcut: If you refrigerate after shaping (step 7), let them sit on the counter for 30 minutes before egg wash and baking—this jump-starts the second rise.

Frequently Asked Questions

1. Can I make these brioche rolls without a stand mixer?

Absolutely! While a stand mixer with a dough hook speeds up kneading, you can knead by hand just as effectively. After mixing your wet and dry ingredients into a shaggy dough, turn it out onto a lightly floured surface and knead for about 12–15 minutes, adding small pinches of flour only if the dough sticks excessively. You’ll know it’s ready when it’s smooth, elastic, and slightly tacky.

2. Why is my dough so sticky, and should I add more flour?

Brioche dough is naturally richer and more hydrated than lean doughs like baguettes, so it will feel tacky. Rather than adding a lot of flour—which can lead to dense rolls—use just enough to keep the dough manageable (a light dusting on your hands or work surface). If it’s unbearably sticky after 10 minutes of kneading, sprinkle in a teaspoon of flour at a time until it reaches that “soft, slightly tacky” stage.

3. What’s the best way to tell when the first rise is complete?

Look for the dough to double in volume and feel pillowy. A quick test: gently press two fingers into the dough; if the indent stays and only slowly springs back halfway, it’s proofed. If it completely springs back, it needs more time; if it barely springs back at all, it may be overproofed.

4. How do I store leftover brioche rolls?

These rolls stay fresh at room temperature for 2–3 days in an airtight container. For longer storage, freeze them completely cooled in a zip-top bag. When you’re ready to enjoy one, let it thaw at room temperature for 30–60 minutes, then warm in a 300 °F (150 °C) oven for 5–8 minutes to refresh that just-baked softness.

5. Can I add mix-ins like herbs, cheese, or raisins?

Definitely! After your dough has gone through the first rise, gently fold in about ½ cup of your chosen mix-in—shredded cheese and chopped herbs work beautifully, as do sweet additions like raisins or chocolate chips. Be careful not to overmix, or you’ll deflate all those lovely air pockets.

6. My rolls turned out dense—what went wrong?

Dense brioche often means under-kneading or insufficient proofing. Make sure you knead long enough for the dough to become smooth and elastic (8–10 minutes in a mixer, longer by hand). Also, give both rises enough time—especially the second proof—until the rolls look noticeably puffy and spring back slowly when poked.

Conclusion

There you have it—your comprehensive guide to Soft & Fluffy Homemade Milk Brioche Rolls. From that first foaming yeast bowl to the final golden bake, you’ve learned how to coax maximum richness and tenderness from a simple dough. I love how these rolls bring people together: breakfast gatherings, impromptu tea service, or even as the base for dinner sliders.

Now it’s your turn! Give this recipe a try, and don’t worry if your first batch isn’t perfect—the magic of brioche is in its forgiving nature. Share your tweaks and triumphs in the comments below: Did you sneak in chocolate chips? Or maybe you discovered a new favorite jam filling? I can’t wait to hear how yours turned out.

Happy baking, friends! May your kitchen be warm, your rolls be golden, and your bellies be very, very happy.

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Soft & Fluffy Homemade Milk Brioche Rolls

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• Author: Mark's Recipe
• Total Time: 3 hours

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Description

These milk brioche rolls are the epitome of soft, buttery indulgence. Their golden-brown crust gives way to an ultra-tender, pillowy interior, enriched by eggs and butter for a subtle sweetness and melt-in-your-mouth crumb.

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Ingredients

Scale 1x2x3x

• All-purpose flour: 400 g (about 3⅓ cups)
• Granulated sugar: 3 Tbsp, divided
• Active dry yeast: 2 tsp
• Sea salt: 1 tsp
• Whole eggs: 2
• Egg yolks: 2
• Whole milk: ½ cup + 2 Tbsp, warmed to 120 °F (49 °C)
• Unsalted butter: ½ cup (113 g), softened

For the egg wash:

• 1 egg, beaten
• 1 Tbsp water

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Instructions

 

1️⃣ Activate the Yeast:
Warm the ½ cup + 2 Tbsp milk to about 120 °F (49 °C). In a small bowl, sprinkle in the yeast and 1 Tbsp sugar. Let sit 5–10 minutes until frothy.

2️⃣ Mix Dry Ingredients:
In a large bowl (or the bowl of a stand mixer), whisk together the flour, remaining 2 Tbsp sugar, and salt.

3️⃣ Combine Wet & Dry:
Crack in 2 whole eggs and 2 yolks into the yeast mixture. Stir lightly, then pour into the flour mixture. Mix until a shaggy dough forms.

4️⃣ Incorporate Butter:
Add the softened butter, a few pieces at a time, kneading (by hand or with dough hook) until fully absorbed. Continue kneading until the dough is smooth, elastic, and slightly tacky—about 8–10 minutes total.

5️⃣ First Proof:
Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature until doubled, about 1½–2 hours (or refrigerate overnight for deeper flavor).

6️⃣ Shape Rolls:
Punch down the dough gently and divide into 12 equal pieces (≈70 g each). Roll each piece into a smooth ball, tucking seams underneath.

7️⃣ Second Proof:
Arrange rolls on a parchment-lined baking sheet, spacing about 2 inches apart. Cover loosely and proof at room temperature until puffy and nearly doubled, about 1–1½ hours.

8️⃣ Egg Wash:
Whisk together 1 beaten egg with 1 Tbsp water. Gently brush over each roll.

9️⃣ Bake:
Preheat oven to 350 °F (175 °C). Bake rolls on the middle rack for 20–25 minutes, until golden brown and hollow-sounding when tapped.

Notes

• Texture & Flavor: Thanks to the rich dough (milk, eggs, and butter), these brioche rolls are irresistibly soft with a tender, slightly sweet crumb.
• Overnight Option: After Step 5, cover and refrigerate for up to 12 hours. Bring back to room temperature before shaping (Step 6).
• Freezing: Fully cooled rolls freeze beautifully. Reheat in a 300 °F oven for 10 minutes or microwave briefly.

• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes

Nutrition

• Serving Size: 12 rolls