Name: Milk Brioche Rolls – Soft and Fluffy Bread Easy Recipes You’ll Love
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Ingredients: 1/2 cup warm milk; 1/4 cup sugar; 2 1/4 tsp active dry yeast; 2 3/4 cups all-purpose flour; 3 large eggs; 1/2 tsp salt; 1/2 cup unsalted butter, softened; Egg wash (1 egg + 1 tbsp milk)

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I’ll be honest—when I first tried making brioche rolls, I thought I was signing up for a full-on French bakery exam. Turns out, it’s not as intimidating as it sounds. These milk brioche rolls are buttery, a little sweet, super pillowy, and guess what? You don’t need a stand mixer from Paris or a chef’s hat the size of a lampshade. I make these on lazy Sundays, when my only plans involve coffee, warm bread, and pretending the laundry isn’t calling my name. They go with everything—slathered with jam, dunked in soup, or just torn apart and devoured straight from the oven (which I may or may not do every time). If you’re into bread easy recipes that don’t ask for a culinary diploma, you’re in the right spot. I’ll walk you through every step—no fancy tricks, no kitchen drama, just soft, golden goodness that’ll have your kitchen smelling like comfort. Let’s roll (pun intended).

1) Key Takeaways
2) Easy Milk Brioche Rolls Recipe
3) Ingredients for Milk Brioche Rolls
4) How to Make Milk Brioche Rolls
5) Tips for Making Milk Brioche Rolls
6) Making Milk Brioche Rolls Ahead of Time
7) Storing Leftover Milk Brioche Rolls
8) Try these Bread recipes next!
9) Milk Brioche Rolls Recipe
10) Nutrition

1) Key Takeaways

Soft, buttery, slightly sweet bread that’s beginner-friendly
Requires only simple pantry ingredients and patience
Perfect for breakfast, brunch, or late-night snacking
Freezes well, stores easily, and goes with both sweet and savory

2) Easy Milk Brioche Rolls Recipe

Let’s be honest. If you hear “brioche” and think, no thanks, I’m not Julia Child, you’re not alone. I used to avoid it too. But this milk brioche recipe is different. It’s one of those bread easy recipes that makes you feel like a bakery wizard without the drama. No need to fly to Paris or break your stand mixer either.

The dough comes together easily, like old friends at brunch. It’s a little sweet, super fluffy, and smells so good while baking that you’ll have a line outside your kitchen door. These milk brioche rolls are basically a warm hug with a golden crust.

You can use them for sliders, serve them with soup, or just eat them warm with a slather of jam. And if you’re the type who loves freezing baked goods, these rolls are your new best friend. They thaw beautifully. That’s what makes this one of my favorite bread easy recipes ever.

3) Ingredients for Milk Brioche Rolls

1/2 cup warm milk This activates the yeast and gives our brioche its signature tenderness. I usually just warm mine in the microwave for 20 to 30 seconds. Just make sure it’s warm, not hot.

1/4 cup sugar Adds a gentle sweetness. This isn’t a dessert bread, but that subtle sugar does make every bite a little more special.

2 1/4 tsp active dry yeast Yeast makes the dough rise like a dream. Wait till it gets all foamy in the milk—that’s when you know it’s ready to go.

2 3/4 cups all-purpose flour This gives the rolls structure. Don’t skip the sifting if you want that soft interior. Trust me, it matters more than you’d think.

3 large eggs The richness from the eggs is what sets brioche apart from regular bread. I crack mine straight into the bowl—less mess, less stress.

1/2 tsp salt Just enough to balance out the sugar and make sure the flavor doesn’t fall flat.

1/2 cup unsalted butter, softened Add this a little at a time while kneading. Yes, it takes patience, but that’s the secret to that signature brioche softness.

Egg wash (1 egg + 1 tbsp milk) Gives the rolls that glossy, golden finish we all swoon over. Don’t skip it.

4) How to Make Milk Brioche Rolls

Step 1. Stir the warm milk, sugar, and yeast in a bowl. Let it sit for 10 minutes. If you see bubbles and foam, you’re in business. If not, try again with fresh yeast.

Step 2. Add flour, eggs, and salt to the yeast mix. Stir until the dough starts to come together. It’ll look messy, and that’s totally normal.

Step 3. Start kneading in the butter. One tablespoon at a time. It will feel like a gooey mess at first. Keep going. Eventually, you’ll get a smooth dough.

Step 4. Cover the bowl and let the dough rise in a warm spot. This takes about an hour. It should double in size. Sometimes I place mine inside the (off) oven with the light on for a little warmth.

Step 5. Punch it down gently. Then divide the dough into 12 equal parts. Roll each into a ball. Don’t worry if they’re not perfect—mine never are.

Step 6. Place the balls in a greased dish or on a lined baking sheet. Cover and let rise again for another 30 minutes. Meanwhile, preheat your oven to 350°F.

Step 7. Brush the tops with the egg wash. Be generous. You want that glossy shine.

Step 8. Bake for 20 to 25 minutes, or until the rolls are golden brown on top. The smell? Absolute heaven.

5) Tips for Making Milk Brioche Rolls

If your dough feels sticky during kneading, resist the urge to add flour right away. The butter needs time to work its magic. Keep kneading and it will smooth out.

Use a kitchen scale if you have one. Brioche is sensitive, and measuring by weight gives more reliable results. That’s the quiet secret behind many successful bread easy recipes.

Let the rolls cool at least 15 minutes before tearing into them. I know, it’s hard. But that cooling helps the structure set, and the inside finishes steaming. Otherwise, you’ll lose that fluffy bite we worked for.

6) Making Milk Brioche Rolls Ahead of Time

You can make the dough the night before and let it rise in the fridge overnight. It might take a bit longer to warm up before baking, but the flavor gets even better.

If you’re freezing, bake them completely first. Let them cool, then freeze in a sealed container. When you’re ready to eat, just pop them in a warm oven for 8 to 10 minutes. They’ll taste fresh again.

This recipe fits right into those quick and easy recipes you turn to when you want something cozy but doable. It’s reliable, flexible, and always welcome at the table.

7) Storing Leftover Milk Brioche Rolls

Keep leftover rolls in an airtight container at room temperature for up to three days. If you live somewhere humid, store them in the fridge to keep the texture nice.

When ready to eat, slice one open, toast it lightly, and spread on some butter or jam. Or both. You’ve earned it.

This recipe might not be listed under air fryer cookies easy recipes, but the comfort level? Same. These rolls are that good.

8) Try these Bread recipes next!

9) Milk Brioche Rolls Recipe