Start by combining the warm milk, yeast, and sugar in a bowl. Stir it together gently and let it sit for about 5 minutes. You’ll notice the yeast will start to foam up, which means it’s doing its thing. This is the first sign that your rolls are going to be soft and fluffy.

Now, grab a large mixing bowl and add your flour, salt, eggs, and softened butter. You can use a stand mixer with a dough hook if you have one, or just mix it by hand with a spoon. Slowly pour in the yeast mixture you created earlier. Once everything is combined, you should have a soft dough. If the dough is a bit too sticky, you can add a little more flour, but don’t go overboard—brioche dough is supposed to be slightly sticky.

Here’s where the fun begins! Flour your surface and dump your dough onto it. Now, knead the dough for about 10 minutes. I know, 10 minutes sounds like a lot, but trust me, it’s worth it. Kneading is what helps develop the gluten in the dough, and that’s what makes your rolls soft and chewy. It’s a great way to get a little workout in too, if you’re into that kind of thing. 😉 When it’s ready, your dough should be smooth and elastic.

This part is where patience really comes into play. Place your dough in a greased bowl, cover it with a damp towel, and let it rise for about an hour. You want the dough to double in size, so give it the time it needs. I know it’s hard, but try not to peek too much—just let it rise.

Once the dough has doubled in size, punch it down! Sounds a little aggressive, right? But really, you just need to gently deflate it. This helps release the air bubbles that formed during the rise. After punching it down, divide the dough into 12 equal portions. You can shape them into balls or any shape you like—just make sure they’re about the same size.

Place your rolls on a baking sheet lined with parchment paper or lightly greased. Cover them and let them rise for another 30 minutes. They’ll puff up nicely during this time.

While your dough is doing its second rise, preheat the oven to 375°F (190°C). Once the rolls are ready to go, pop them in the oven for about 15-20 minutes. You’ll know they’re done when they’re golden brown on top and you can smell that fresh-baked bread aroma. Just try not to eat them all while they’re still hot. 😉

Once they’re baked to perfection, take them out of the oven and let them cool for just a few minutes. But honestly, who can wait? These soft and sweet Milk Brioche Rolls are best served warm, fresh out of the oven. You can enjoy them just as they are or slather them with butter, jam, or anything you love. They’re the perfect addition to any meal or just a comforting snack for yourself.