Milk Brioche Rolls Recipe
Ingredients:
- For the Dough:
- 4 cups (500 g) all-purpose flour
- 1/3 cup (65 g) sugar
- 2 1/4 tsp (7 g) active dry yeast
- 1 tsp salt
- 2/3 cup (160 ml) warm milk (110°F/43°C)
- 3 large eggs (room temperature)
- 1/2 cup (115 g) unsalted butter (softened, cut into small cubes)
- For the Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions:
- Prepare the Dough:
- In a small bowl, mix warm milk and yeast. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the frothy yeast mixture and eggs to the dry ingredients. Mix until a sticky dough forms.
- Incorporate Butter:
- Gradually add softened butter, a few pieces at a time, kneading well after each addition. This process may take 8-10 minutes by hand or 6-8 minutes using a stand mixer with a dough hook.
- Knead until the dough is smooth, elastic, and slightly tacky.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Shape the Rolls:
- Punch down the dough to release air. Divide it into 12 equal portions (or more for smaller rolls). Shape each portion into a smooth ball.
- Arrange the rolls on a parchment-lined baking sheet, leaving space between them for expansion.
- Second Rise:
- Cover the rolls loosely and let them rise again for 30-40 minutes, or until puffed up.
- Egg Wash and Bake:
- Preheat your oven to 375°F (190°C).
- Mix the egg and milk for the egg wash. Brush the tops of the rolls generously.
- Bake for 15-18 minutes, or until golden brown on top.
- Cool and Serve:
- Allow the rolls to cool slightly on a wire rack before serving.
Tips:
- For extra softness, brush the warm rolls with melted butter.
- These rolls are perfect with butter, jam, or as a base for sandwiches.
Enjoy your fluffy, buttery milk brioche rolls!
