Milk Brioche Rolls

  

In

gredients:

4 cups all-purpose flour

2 eggs (room temperature)

1 cup whole milk (warmed to 110°F)

1/4 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1/2 cup unsalted butter (softened)

1 tsp salt

1 egg yolk + 1 tbsp milk (for egg wash)

Instructions:

1. Activate the Yeast:

In a small bowl, mix the warm milk, yeast, and 1 tbsp sugar. Let it sit for 5–10 minutes until frothy.

2. Make the Dough:

In a large bowl or stand mixer, combine flour, remaining sugar, and salt.

Add eggs and the yeast mixture. Mix until a dough forms.

Gradually add softened butter, kneading until fully incorporated and the dough is smooth (about 8–10 minutes).

3. First Rise:

Transfer the dough to a greased bowl, cover, and let it rise in a warm place for about 1.5–2 hours, or until doubled in size.

4. Shape the Rolls:

Punch down the dough and divide it into 12–15 equal portions. Roll into smooth balls and place them on a parchment-lined baking sheet.

Cover and let them rise for another 45–60 minutes.

5. Bake:

Preheat oven to 375°F (190°C).

Brush the rolls with egg wash.

Bake for 15–18 minutes or until golden brown.

6. Enjoy!

Let them cool slightly before serving. These rolls are soft, buttery, and perfect with jam or butter!