Ultra-soft, pillow-fluffy, and pillowy like a cloud, these 10-Minute Prep Milk Brioche Rolls pull apart in delicate, golden layers. Quick to knead and easy to bake, they make a comforting treat for breakfast or afternoon tea!
Why You’ll Love This Recipe
Cloud-Like Texture: Uses warm milk and butter to create an insanely soft, pillowy interior.
10-Minute Hands-On Prep: Simple dough comes together quickly using basic pantry staples.
Golden Shine: Brushed with egg wash and topped with sesame seeds for a beautiful bakery-worthy finish.
Essential Kitchen Equipment
Mixing Bowl or Stand Mixer: For bringing the soft yeast dough together effortlessly.
9×13-inch Baking Dish or Pan: Keeps the rolls cozy together so they rise tall and pull apart easily.
Pastry Brush: For applying the egg wash top layer.
Ingredients
3 1/2 cups (approx. 450g) All-purpose or bread flour
1 cup (240ml) Warm milk (whole milk preferred)
1/3 cup (70g) Sugar
1 tbsp (7g) Instant dry yeast
1 large Egg (at room temperature)
1/4 cup (50g) Unsalted butter (softened)
1/2 tsp Salt
1 tsp Vanilla extract (optional)
For the Top Wash & Garnish:
1 Egg yolk beaten with 1 tbsp milk
1 tbsp White sesame seeds
Step-by-Step Instructions
1. Activate Yeast & Mix Liquids: In a large bowl, whisk together warm milk, sugar, and instant dry yeast. Let sit for 3 to 5 minutes until slightly frothy. Whisk in the egg and vanilla extract.
2. Form Dough: Add the flour and salt to the wet ingredients. Mix until a shaggy dough forms. Add the softened butter and knead by hand (or in a stand mixer) for 8 to 10 minutes until smooth, elastic, and non-sticky.
3. First Proof: Cover the bowl with a clean towel and let the dough rise in a warm spot for 45 to 60 minutes, or until doubled in size.
4. Shape Rolls: Punch down the risen dough and divide it into 12 equal portions. Roll each piece into a smooth ball. Place dough balls close together in a greased or parchment-lined baking pan.
5. Second Proof: Cover and let rest for 20 to 25 minutes until puffy. Preheat oven to 350°F (180°C).
6. Bake: Brush tops gently with egg yolk wash and sprinkle with sesame seeds. Bake for 20 to 25 minutes until deep golden brown on top. Brush with a little melted butter immediately out of the oven for maximum softness!
Chef’s Tips
Milk Temperature: Keep milk warm to the touch (around 105°F–110°F). Hot milk will kill the yeast, while cold milk will slow down the rising time.
Tuck for Softness: Baking the rolls close together forces them to rise upward rather than spreading outward, ensuring super-soft pull-apart edges.
Nutritional Breakdown (Per Roll / 12 Rolls Yield)
Servings: 12 rolls
Calories: ~185 kcal
Protein: 5g
Net Carbs: 29g
Fat: 5g
Frequently Asked Questions (FAQ)
Can I freeze these brioche rolls?
Yes! Once fully baked and cooled, wrap them tightly in foil or store in a freezer bag for up to 1 month. Reheat gently in the oven or microwave before serving.