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).