Here’s a soft, fluffy, bakery-style Milk Brioche Rolls recipe with detailed instructions so you get perfect results every time.

🥖 Milk Brioche Rolls (Super Soft & Buttery)

🧾 Ingredients (Makes 12 rolls)

For the dough:

3 ¾ cups (450g) bread flour (or all-purpose flour)
¼ cup (50g) granulated sugar
2 ¼ teaspoons (7g) instant yeast (1 packet)
1 teaspoon salt
¾ cup (180ml) warm whole milk (about 100–110°F / 38–43°C)
3 large eggs (room temperature)
½ cup (115g) unsalted butter, softened (cut into small cubes)

For egg wash:

1 egg
1 tablespoon milk

🥣 Step-by-Step Instructions

1️⃣ Activate Yeast (Skip if using instant yeast mixed directly)

If using active dry yeast:

Mix warm milk + 1 teaspoon sugar + yeast.
Let sit 5–10 minutes until foamy.

2️⃣ Make the Dough

In a large bowl (or stand mixer bowl), combine flour, sugar, yeast, and salt.
Add warm milk and eggs.
Mix until a rough dough forms (about 2–3 minutes).

If using a stand mixer:

Use dough hook on medium-low speed.

3️⃣ Add Butter (Important Step!)

Add softened butter one cube at a time, mixing well before adding the next.
Keep kneading 8–12 minutes total.
Dough will look sticky at first — keep kneading! It should become smooth, elastic, and slightly tacky but not wet.

👉 Proper kneading is key for fluffy brioche.

Windowpane test: Stretch a small piece. If it forms a thin translucent sheet without tearing, it’s ready.

4️⃣ First Rise (Bulk Fermentation)

Shape dough into a ball.
Place in greased bowl.
Cover and let rise 1–2 hours until doubled.

OR
For best flavor: Refrigerate overnight (8–12 hours). This makes shaping easier and improves texture.

5️⃣ Shape the Rolls

Punch down dough.
Divide into 12 equal pieces (about 75g each).
Shape into tight balls:
- Pull edges underneath
- Roll on counter to create surface tension

Place in a greased 9×13-inch pan or baking tray slightly spaced apart.

6️⃣ Second Rise (Proofing)

Cover loosely.
Let rise 45–90 minutes until puffy and touching each other.

They should look airy and jiggle slightly when gently shaken.

7️⃣ Egg Wash

Beat 1 egg + 1 tbsp milk.
Brush gently over tops (don’t deflate them).

Optional:

Sprinkle sesame seeds, poppy seeds, or coarse sugar.

8️⃣ Bake

Preheat oven to 350°F (175°C).
Bake 18–22 minutes until golden brown on top.
Internal temperature should be about 190°F (88°C).

If browning too quickly, tent loosely with foil.

9️⃣ Finish

Brush warm rolls with melted butter for extra softness.
Cool slightly before serving.

🧈 Tips for Extra Soft Rolls

✔ Use bread flour for better structure
✔ Don’t rush kneading — brioche needs strong gluten
✔ Overnight chill improves flavor
✔ Slightly underbake rather than overbake

🧊 Storage

Room temp (airtight): 2–3 days
Freeze up to 2 months
Reheat 10 seconds in microwave to refresh softness

If you’d like, I can also give:

Chocolate chip brioche version
Stuffed brioche rolls (cream cheese, jam, Nutella)
Tangzhong ultra-soft Japanese-style milk brioche
Stand mixer vs hand-kneading comparison

Just tell me 😊

MILK BRIOCHE ROLLS