Here’s a recipe for delicious Milk Brioche Rolls. These rolls are soft, buttery, and slightly sweet—perfect for breakfast or as a snack.
Ingredients:
- For the Dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180ml) warm milk (around 110°F/43°C)
- 4 large eggs, at room temperature
- 1/2 cup (115g) unsalted butter, softened
- For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
- Mix the Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.
- Add the yeast mixture and eggs. Mix on low speed until the dough begins to come together.
- Gradually add the softened butter, a few pieces at a time, mixing well after each addition.
- Increase the speed to medium and knead the dough for about 8-10 minutes until it’s smooth, elastic, and slightly sticky.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Shape the Rolls:
- Punch down the dough and divide it into 12-16 equal pieces, depending on the size of rolls you prefer.
- Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper, leaving space between them for expansion.
- Second Rise:
- Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Egg Wash:
- In a small bowl, mix the beaten egg with milk. Brush the tops of the rolls with the egg wash to give them a golden brown finish.
- Bake:
- Bake the rolls for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve:
- Allow the rolls to cool slightly on a wire rack before serving. They are best enjoyed warm, either plain or with a spread of butter or jam.
Tips:
- These rolls can be stored in an airtight container at room temperature for 2-3 days.
- They can also be frozen for up to a month. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes.
Enjoy your Milk Brioche Rolls!
