Milk Brioche Rolls
These Milk Brioche Rolls are a perfect example of enriched dough, combining the tangy kick of sourdough with the rich, buttery softness of brioche. Whether you’re just starting out or you’ve got some serious baking chops, you’re going to have a blast making these fluffy delights.
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Servings: 18 Rolls
Equipment
- Stand mixer with dough hook attachment
- Glass bowl
- Scale or measuring cups and spoons
- 9in x 13in baking pan
- Dough scraper
- Pastry brush
- Kitchen thermometer (optional but very convenient)
Ingredients
- 125 g milk 1/2 cup
- 200 g sourdough starter 1 cup, active and bubbly
- 256 g Eggs 5 eggs
- 72 g granulated sugar 1/4 cup plus 1 tablespoon
- 226 g unsalted butter 1 cup, softened
- 12 g salt 1 3/4 tsp
- 480 g high-protein bread flour 4 cups
Eggwash
- 50 g eggs 1 egg
- 15 g water 1 tablespoon
Instructions
To make the dough:
- Mix warm milk, active sourdough starter, eggs, sugar, and salt in the bowl of a stand mixer using the dough hook attachment. Mix until the starter dissolves fully in the milk mixture.125 g milk, 200 g sourdough starter, 256 g Eggs, 72 g granulated sugar, 12 g salt
- Add softened butter. Mix on slow speed. Slowly add bread flour to the wet ingredients and continue mixing on low until the dough starts to form.226 g unsalted butter, 480 g high-protein bread flour
- Increase the mixer's speed by a notch or two. Mix for about 4-6 minutes until the brioche dough becomes glossy.
First rise:
- Using a dough scraper or a spatula, transfer the kneaded dough to a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature until it has doubled in size. Depending on your kitchen's temperature, this could take anywhere from 6 to 8 hours.
- Once doubled in size, transfer the bowl to the refrigerator. You can refrigerate overnight or for 1-2 hours until the dough is cold and manageable.
Second rise:
- Generously butter a 9in x 13in baking pan. Take the dough out of the refrigerator and flour your working surface.
- Using a scale, divide the dough into 18 equal pieces. Roll them into tight dough balls and place them in the buttered baking pan. You will make 3 rows of 6 dough balls.
- Cover the milk brioche rolls with a kitchen towel and let them sit in a warm place for about 4-6 hours. You will know if they are ready to bake when they are airy and puffy and almost doubled in size.
Bake:
- Preheat the oven to 425°F (218°C).
- Mix one egg with milk or water and brush the dough with the egg wash using a pastry brush.50 g eggs, 15 g water
- Bake for 30 to 35 minutes or until the internal temperature reads 190°F (87°C).
Notes
- You might feel tempted to add more flour, but this will decrease the hydration of your dough and give the milk brioche rolls a dense texture.
- Do not let it overproof! Overproofing your brioche dough will lead to a dense texture and a dough that will deflate during baking.
- I use 14% high-protein flour. You might need to decrease hydration depending on the flour you use.
