MILK BRIOCHE ROLLS

---

Why You’ll Love These Rolls

Unlike lean breads, this enriched dough uses milk, butter, and eggs to create an ultra-soft crumb. The tangzhong (a cooked flour-and-milk paste) locks in moisture, keeping these rolls fresh for days. They’re perfect for:

• Breakfast with jam & butter

• Mini burgers or lobster rolls

• Holiday dinner bread baskets

• French toast (yes, day-old brioche is legendary)

---

Ingredients

For the Tangzhong (Starter)

• 3 tbsp (25g) bread flour

• ½ cup (120ml) whole milk

For the Dough

• 2 ¾ cups (350g) bread flour (plus extra for dusting)

• ¼ cup (50g) granulated sugar

• 1 packet (2 ¼ tsp) instant dry yeast

• 1 tsp fine sea salt

• 2 large eggs (room temperature)

• ½ cup (120ml) whole milk (warmed to 105°F/40°C)

• 4 tbsp (57g) unsalted butter (softened, cut into 8 pieces)

For the Egg Wash

• 1 large egg + 1 tbsp milk (whisked together)

Optional Topping

• Flaky sea salt or pearl sugar

---

Step-by-Step Instructions

Intensity Level 1: Low – Make the Tangzhong (5 minutes)

1. In a small saucepan, whisk together the 3 tbsp flour and ½ cup milk until no lumps remain.

2. Heat over medium-low, stirring constantly with a wooden spoon or silicone spatula.

3. After 2-3 minutes, the mixture will thicken into a paste-like pudding. You’ll see lines from your spoon hold their shape.

4. Remove from heat and transfer to a small bowl. Let cool to room temperature (about 20 minutes). Do not skip cooling—it will kill the yeast if hot.

Intensity Level 2: High – Mix & Knead (15 minutes active)

Note: This dough is sticky by design. Resist adding extra flour.

1. In the bowl of a stand mixer fitted with a dough hook, combine the 350g bread flour, sugar, yeast, and salt. Whisk briefly.

2. Add the cooled tangzhong, 2 eggs, and the warmed ½ cup milk.

3. Mix on low speed (speed 2 on KitchenAid) for 2 minutes until a shaggy dough forms—it will look like a mess. That’s correct.

4. Increase speed to medium-low (speed 4). Knead for 6 minutes. The dough will start to smooth out but still stick to the bottom of the bowl.

5. Add the butter one piece at a time (about every 30 seconds). Wait until each piece is almost incorporated before adding the next. This takes 4 minutes.

6. After all butter is in, knead for another 3-5 minutes. You’re aiming for the windowpane test: tear off a small piece and stretch it gently. It should form a thin, translucent membrane without ripping. Total kneading time: 12-14 minutes.

Intensity Level 3: Low – First Rise (1 hour)

1. Lightly oil a large bowl. Transfer the dough (it will be soft and tacky).

2. Cover with plastic wrap or a damp towel. Let rise in a warm place (75-80°F / 24-27°C) until doubled in size.

3. Time check: about 1 hour. Dough is ready if you poke it gently and the indentation slowly springs back halfway.

Intensity Level 3: Low – Chill & Second Rise (1 hour 30 minutes)

1. Punch down the dough gently. Cover the bowl and place it in the refrigerator for 30 minutes. This cold step makes the buttery dough firm enough to shape without turning into a sticky mess.

2. After 30 minutes, remove from fridge. Line a 9×13-inch baking pan with parchment paper.

3. Turn dough out onto a lightly floured surface. Divide into 12 equal portions (~70g each).

4. Shape each into a tight round:

   • Flatten portion into a small disk.

   • Fold edges toward the center, pinching to seal.

   • Cup your hand over the ball and roll in small circles on the counter until smooth.

5. Arrange rolls in the pan in a 3×4 grid (they will touch as they rise).

6. Cover loosely with plastic wrap. Let rise again in a warm place for 45-60 minutes, until puffy and nearly doubled. They should be pillow-soft when gently pressed.

Intensity Level 2: Medium – Bake (18-22 minutes)

1. Preheat oven to 350°F (175°C) about 15 minutes before the second rise ends.

2. Gently brush the tops with the egg wash—don’t deflate them.

3. Sprinkle with flaky sea salt or pearl sugar if desired.

4. Bake for 18-22 minutes, rotating pan halfway. *The rolls should be deep golden brown and an instant-read thermometer inserted into the center roll reads 190°F (88°C).*

5. Remove from pan immediately and transfer to a wire rack to cool for 10 minutes before pulling apart.

---

How to Store & Reheat

---

Nutrition Facts (Per 1 Roll)

Calculated using 12 rolls with egg wash, no additional toppings.