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
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.
How do you eat milk brioche rolls? ›
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.
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 brioche bread best used for? ›
You can use your loaf to make everything from sandwiches and burgers to bread pudding and croutons (depending on how stale it is). There's something for everyone in this collection of our best recipes with brioche.
Is brioche more fattening than bread? ›
However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread. Unfortunately, the fat content comes mainly from saturated fats, which should be limited to 5% to 6% of a person's daily caloric intake, according to the American Heart Association.
Why is milk bread so good? ›
The dough is left to rise at a low temperature for a long time, making it especially sweet, and the long steaming process gives it a moist and mellow texture. To make its decadent treats, the store uses 100-percent Japanese wheat, along with cream, condensed milk, cream cheese, and pure honey.
What does the word "brioche" mean in French? ›
Translation of brioche – French–English dictionary
a sticky bun.
Why do restaurants use brioche buns? ›
A brioche roll is a form of enriched dough. That means that it's made the same way as a regular roll of bread, but lots of butter and eggs are added to it. This gives it a richer flavor with a tender crumb and soft texture.
Why does brioche need to sit overnight? ›
Kneading with a stand mixer is highly recommended for brioche dough. Cold proof your dough: According to Martin, letting the dough proof in the fridge overnight provides extended fermentation time, which in turn develops more flavor.
How do the French eat brioche? ›
But back to brioche. Children love it with Nutella as an afternoon snack (called le goûter), and it is also a popular weekend pastry (much like croissants and pain au chocolat (or chocolatine, if you live in Southwest France).
The name "brioche" comes from the old French word "brier," which means "to crush the dough". Over the centuries, brioches spread to many regions, and there are now over 30 different types of brioche in France, with almost every region having its own specialty.
What to eat with brioche rolls? ›
How to Serve Brioche For Breakfast
- Start your day off with a little je ne sais quoi and serve some brioche to your breakfast. ...
- Go Classic with Eggs Royale. ...
- Salmon & Cream Cheese Brioche Roll. ...
- Indulge in French Toast. ...
- Sweet French Toast With Bananas and Caramel Sauce.
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.
What is the difference between brioche and bread rolls? ›
Brioche rolls and regular rolls are different in that brioche rolls require more eggs and butter in their recipe than regular rolls. Although both brioche rolls and regular rolls contain eggs and butter, the fact that brioche rolls contain more of these ingredients means that these rolls are higher in fat content.
Why is brioche so expensive? ›
Brioche is so rich it is closer to croissants, danishes, and beignets on the bread family tree than it is to the kind of bread you might usually pair with ham for a standard lunchbox sandwich. Its extravagant ingredients, which aren't normally used to make breads, explains its higher price point.
What's the difference between milk buns and brioche? ›
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.
What is another name for milk bread? ›
The other name for milk bread is 'D pain au lait', a French term translating to 'milk bread'. Although, these types of breads can have different names in varying cultural contexts, and thus may not be completely identical. Challah, pita, and Pullman are distinctly different types of bread.
How is brioche different from bread? ›
Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar.
What bread is similar to brioche? ›
Challah bread, with its similar rich and slightly sweet flavor, can be a great alternative to brioche. It is often more widely available and can be found in many grocery stores or bakeries.
