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Moroccan milk briouats sweet rolls

Moroccan Milk Briouats Sweet Rolls

Soft, buttery sweet rolls inspired by Moroccan briouats. These milk-enriched rolls are lightly scented with orange blossom water, topped with sesame seeds, and brushed with a gentle honey glaze. Perfect with mint tea for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Rolls
Course: Breakfast
Cuisine: Moroccan
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons instant yeast 1 packet
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 1 cup warm whole milk not hot
  • 2 large eggs room temperature
  • ¼ cup unsalted butter softened
  • 1 tablespoon orange blossom water optional but recommended
For Topping:
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 –2 tablespoons sesame seeds
Optional Honey Glaze:
  • ¼ cup honey
  • 1 teaspoon orange blossom water

Method
 

  1. In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5–7 minutes until slightly foamy.
  2. Add eggs and orange blossom water. Stir well.
Add Dry Ingredients
  1. Add flour and salt. Mix until a dough forms.
Knead the Dough
  1. Knead for 8–10 minutes until smooth and soft.
  2. Add softened butter slowly while kneading. The dough should feel soft and slightly sticky, but not wet.
First Rise
  1. Place the dough in a lightly greased bowl. Cover with a towel.
  2. Let it rise for 1 to 1½ hours, until doubled in size.
  3. Shape the Rolls
  4. Punch down the dough gently.
  5. Divide into 10–12 equal pieces.
  6. Shape into small cylinders or slightly triangular rolls to resemble briouats.
Place on a lined baking tray.
  1. Cover and let rise again for 30–40 minutes until puffy.
Brush and Top
  1. Mix egg yolk and milk. Brush over each roll.
  2. Sprinkle sesame seeds on top.
Bake
  1. Bake at 350°F (175°C) for 18–22 minutes until golden brown.
Optional Honey Glaze
  1. Warm honey with orange blossom water.
  2. Lightly brush over warm rolls. Do not soak them.
  3. Cool slightly before serving.

Notes

  • Do not over-flour the dough. Soft dough gives soft rolls.
  • If your kitchen is cold, let the dough rise inside a turned-off oven with the light on.
  • For extra softness, brush warm rolls with a little melted butter right after baking.
  • These freeze well. Wrap tightly and freeze up to 2 months.
  • Best served slightly warm with Moroccan mint tea or simple honey and butter.