MILK BRIOCHE ROLLS

Ah, Milk Brioche Rolls—soft, buttery, slightly sweet, and perfect for breakfast or dinner! Here’s a detailed recipe to make them from scratch:

Ingredients (makes about 8–10 rolls)

• 3 1/4 cups (400 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1/2 tsp salt
• 1/2 cup (120 ml) warm milk (about 110°F / 43°C)
• 3 large eggs (2 for dough, 1 for egg wash)
• 1/2 cup (115 g) unsalted butter, softened and cut into small pieces

Instructions

1. Activate Yeast:

1. In a small bowl, combine warm milk and 1 tsp sugar.
2. Sprinkle yeast over the milk, stir lightly, and let sit 5–10 minutes until foamy.

2. Make the Dough:

1. In a large mixing bowl, combine flour, remaining sugar, and salt.
2. Add yeast mixture and 2 eggs. Mix until a sticky dough forms.
3. Gradually incorporate the softened butter, a few pieces at a time, kneading after each addition.
4. Knead the dough (by hand or stand mixer) for 8–10 minutes until smooth, elastic, and slightly tacky.

3. First Rise:

• Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place 1–2 hours until doubled in size.

4. Shape Rolls:

1. Punch down the dough gently.
2. Divide into 8–10 equal pieces.
3. Shape into smooth balls and place on a parchment-lined baking sheet, leaving space between each roll.

5. Second Rise:

• Cover rolls and let rise again 30–45 minutes, until puffy.

6. Preheat Oven:

• Preheat oven to 375°F (190°C).

7. Egg Wash:

1. Beat the remaining egg with 1 tbsp water.
2. Brush over the tops of the rolls for a glossy, golden finish.

8. Bake:

• Bake for 18–22 minutes or until golden brown.
• Cool on a wire rack slightly before serving.

💡 Tips for Perfect Brioche Rolls:

• Dough is sticky—resist adding too much flour; it should be soft and slightly tacky.
• For richer flavor, you can replace a few tablespoons of milk with cream.
• Rolls freeze well—wrap tightly and reheat in the oven.

If you want, I can also provide a quick method for ultra-soft brioche rolls using a stand mixer, which speeds up the kneading and shaping process.

Do you want me to give that version?