Ingredients
- 4 cups all-purpose flour
- 2 large eggs, room temperature
- 1 cup whole milk, heated to about 110°F (43°C)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 egg yolk + 1 tablespoon milk (for egg wash)
- Sesame seeds or poppy seeds (optional)
Instructions
1. Prepare the Dough
- Warm the milk to about 110°F (43°C) and mix with the yeast and sugar. Let it sit for 5–10 minutes until foamy.
- In a large bowl, combine the flour and salt.
- Add the yeast mixture, eggs, and softened butter.
- Mix until a soft dough forms.
2. Knead & Rise
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
3. Shape the Rolls
- Punch down the dough and divide it into 12–16 equal pieces.
- Shape each piece into a smooth ball.
- Place the rolls in a greased air fryer-safe pan or parchment-lined basket, leaving space between them.
- Cover and let them rise again for 30–45 minutes.
4. Air Fry the Brioche Rolls
- Preheat the air fryer to 320°F (160°C) for 3 minutes.
- Brush the tops with egg wash.
- Air fry at 320°F (160°C) for 12–15 minutes, until golden brown and cooked through.
- If browning too quickly, cover loosely with foil halfway through.
5. Finish & Serve
- Brush the warm rolls with melted butter for a soft, shiny finish.
- Serve warm with butter, jam, honey, or alongside soups and main dishes.
Tip: For extra fluffy brioche, allow the shaped rolls to complete the second rise before air frying.
