These soft and pillowy Milk Brioche Rolls are light, buttery, and melt in your mouth. With a golden crust topped with sesame seeds and a tender, feathery crumb inside, they make the ultimate side for dinner tables, Sunday roasts, or holiday feasts!
Why You’ll Love This Recipe
Ultra-Pillowy Texture: The combination of warm milk, butter, and eggs creates an incredibly soft crumb.
Golden & Fragrant: Brushed with egg wash and topped with sesame seeds for a beautiful bakery-style finish.
Versatile: Great served warm with butter and jam, or used for mini dinner sandwiches.
Essential Kitchen Equipment
Stand Mixer (with Dough Hook): Makes kneading enriched dough effortless, though hand-kneading works too.
9×13-inch Baking Pan or Round Pyrex Dish: For proofing and baking the rolls side-by-side so they pull apart.
Pastry Brush: For applying the egg wash to achieve a glossy top crust.
Ingredients
For the Yeast Dough:
4 cups All-purpose flour (or bread flour for extra chew)
1 cup Whole milk, heated to 110°F (43°C)
2 1/4 tsp (1 packet) Active dry yeast or instant yeast
1/4 cup Granulated sugar
2 large Eggs (room temperature)
1/2 cup (1 stick) Unsalted butter, softened to room temperature
1 tsp Salt
For the Topping:
1 large Egg + 1 tbsp milk (whisked for egg wash)
1 tbsp Sesame seeds (for sprinkling)
2 tbsp Melted butter (for brushing after baking)
Step-by-Step Instructions
Step 1: Activate Yeast & Mix Dough
1. In the bowl of a stand mixer, combine warm milk (110°F), sugar, and active dry yeast. Let sit for 5 to 10 minutes until frothy.
2. Whisk in the 2 room-temperature eggs.
3. Add the flour and salt. Attach the dough hook and knead on low speed for 2 minutes until combined.
Step 2: Incorporate Butter & Knead
1. With the mixer running on medium-low, add the softened butter 1 tablespoon at a time, allowing each piece to blend in before adding the next.
2. Knead for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky (it should pass the windowpane test).
Step 3: First Rise
1. Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap.
2. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Step 4: Shape & Second Rise
1. Punch down the dough and turn it onto a lightly floured surface.
2. Divide into 12 to 15 equal portions and roll each into a smooth ball.
3. Arrange the dough balls close together in a greased baking pan or round dish.
4. Cover and let rise a second time for 30 to 45 minutes until puffy.
Step 5: Bake
1. Preheat oven to 350°F (175°C).
2. Brush the tops gently with the egg wash and sprinkle with sesame seeds.
3. Bake for 20 to 25 minutes until deep golden brown on top.
4. Brush immediately with melted butter upon pulling out of the oven for a glossy finish and soft crust!
Chef’s Tips
Check Milk Temperature: Ensure the milk is warm to the touch (around 110°F). If it is too hot, it will kill the yeast.
Room Temperature Ingredients: Make sure your eggs and butter are completely at room temperature so the enrichment blends seamlessly into the dough.
Nutritional Breakdown (Per Roll)
Servings: 12 rolls
Calories: ~210 kcal
Protein: 6g
Net Carbs: 26g
Fat: 9g
Frequently Asked Questions (FAQ)
Can I make these dough balls ahead of time?
Yes! After shaping the dough balls in the pan, cover tightly with plastic wrap and store in the refrigerator overnight. The next morning, bring them to room temperature for 45 minutes to finish proofing before baking.
How should I store leftovers?
Store cooled rolls in an airtight bag or container at room temperature for up to 3 days, or freeze them for up to 3 months.