We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These brioche bread rolls are a delightful treat, with a soft and fluffy texture that comes from the perfect blend of milk, butter, and bread flour. The process of kneading the dough until it's no longer sticky and allowing it to prove gives the rolls a light and airy quality. Baking them until they turn a beautiful golden brown adds a satisfying crispness to the exterior, making them irresistible.
Want to keep this recipe for later? We can email it to you!
Melt the butter and milk together, then allow to cool until just warm.
Add yeast, caster sugar, bread flour, sea salt, and beaten egg to the milk mixture.
Mix well, then pour onto a well-floured surface. Knead for 5 minutes until no longer sticky, adding more flour if needed.
Cover the dough ball and leave for one hour in the bowl to prove.
Knock back the dough with one gentle punch.
Roll out into two long pieces and cut into roll shapes.
Place rolls on a baking sheet.
Preheat oven to 180C and bake for 12 minutes until golden brown.
Want to keep this recipe for later? We can email it to you!
Ensure the milk and butter mixture is just warm, not hot, to avoid killing the yeast.
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to activate it in warm water before adding it to the mixture.
How do I know when the dough is properly kneaded?
The dough should be smooth and elastic, and no longer sticky.
What if my dough is too sticky?
Add more flour gradually until the dough is manageable.
Can I freeze the rolls?
Yes, you can freeze them after baking. Reheat in the oven before serving.
How can I make the rolls more flavorful?
Try adding herbs or cheese to the dough for extra flavor.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
