Soft, lightly sweet, and bakery-golden — without blowing your points.
Introduction
Milk brioche rolls are a French classic: fluffy, tender, and just a little sweet. Traditional brioche relies on lots of butter and eggs, which taste amazing… but add up fast in WW points. This lighter version keeps the signature softness while cutting back where it counts. By using non-fat Greek yogurt, low-fat milk, and just a touch of light butter, you get brioche vibes without the overload.
These rolls work beautifully for breakfast, dinner, or sandwiches, and they freeze like a dream. Warm one up and it feels freshly baked again — perfect for everyday WW living.
Ingredients
For the Dough
- 2¾ cups (330 g) bread flour
- 1 packet (7 g / 2¼ tsp) active dry yeast
- ½ cup (120 ml) warm low-fat (1%) milk (about 110°F / 43°C)
- ⅓ cup (80 g) non-fat plain Greek yogurt (0 points)
- 2 tbsp light butter or reduced-fat margarine, softened
- 1 large egg, room temperature
- 2 tbsp monk fruit sweetener or erythritol
(or 1 tbsp sugar if preferred) - ½ tsp salt
- 1 tsp vanilla extract
For Brushing
- 1 tbsp low-fat milk
- Optional: a small amount of egg yolk for deeper color
Instructions
1. Activate the Yeast
Mix the warm milk and sweetener. Stir in yeast and let sit 5–10 minutes, until foamy.
2. Mix
In a large bowl, whisk flour and salt. In another bowl, whisk egg, yogurt, butter, and vanilla until smooth.
3. Knead
Add yeast mixture and wet ingredients to the flour. Knead until smooth and elastic (about 8–10 minutes by hand or 6–7 minutes with a mixer). Dough should be soft, not sticky.
4. First Rise
Place dough in a lightly greased bowl, cover, and let rise 1–1½ hours, until doubled.
5. Shape
Punch down dough and divide into 12 equal pieces (about 50 g each). Roll into balls and place on a lined baking sheet.
6. Second Rise
Cover loosely and let rise 30–45 minutes, until puffy.
7. Bake
Preheat oven to 375°F (190°C). Brush rolls lightly with milk.
Bake 18–22 minutes, until golden brown.
8. Cool
Let cool slightly before serving — or enjoy warm right away.
WW Points (Current System)
✅ 3–4 WW Points per roll
(final value depends on flour brand, sweetener choice, and butter used)
