Milk Brioche Rolls
Ingredients:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 2/3 cup whole milk, warmed
- 3 large eggs, at room temperature
- 1 stick (1/2 cup) unsalted butter, softened
- 1 egg, beaten (for egg wash)
Directions:
1. In a small bowl, dissolve the yeast in the warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. In a separate bowl, whisk together the warmed milk and eggs.
4. Add the yeast mixture and the milk-egg mixture to the dry ingredients and mix until a dough begins to form.
5. Gradually add the softened butter, mixing well after each addition, until fully incorporated and the dough is smooth and elastic. This may take about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
6. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
7. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
8. Place the dough balls on a baking sheet lined with parchment paper, spaced evenly apart.
9. Cover again and let them rise for another 45 minutes until puffy.
10. Preheat the oven to 375°F (190°C).
11. Brush the rolls with the beaten egg to give them a shiny, golden crust.
12. Bake for 15-18 minutes, or until the rolls are golden brown and sound hollow when tapped.
13. Remove from the oven and let cool on a wire rack before serving.
Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 2 hours 15 minutes
Kcal: 220 kcal per roll | Servings: 12 rolls
Tips:
Use room temperature eggs and butter to ensure smooth dough and proper rising.
For extra shine and color, brush the rolls with egg wash twice—once before baking and once halfway through baking.