Search Results for: MILK BRIOCHE ROLLS

Tips for Making the Recipe
Warm Milk: Ensure the milk is warm but not hot, as too much heat can kill the yeast. The milk should be around 110°F (43°C).
Kneading: Knead the dough long enough to develop the gluten, which gives the rolls their light, airy texture.
Don’t Overcrowd the Rolls: Leave some space between the rolls when placing them on the baking sheet so they can rise properly.
Check for Doneness: The rolls should be golden brown on top when done. You can also tap the bottom of a roll—if it sounds hollow, it’s done.
Use Fresh Yeast: Make sure your yeast is fresh and active to ensure the dough rises properly.
How to Serve
These Milk Brioche Rolls are incredibly versatile. Serve them warm alongside your favorite meal, whether it’s a hearty soup, salad, or a roasted meat dish. They also make excellent buns for sandwiches or sliders. For a sweet treat, serve them with a dollop of jam, honey, or Nutella.

Make Ahead and Storage
Storing Leftovers
Once the rolls have cooled, store them in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also store them in a resealable plastic bag.
Freezing
These rolls freeze beautifully! After baking, allow them to cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, simply thaw at room temperature and warm them in the oven for 5-10 minutes.