Soft Milk Brioche RollsThese rich, fluffy milk brioche rolls are buttery, lightly sweet, and perfect for breakfast, sandwiches, or dinner rolls.IngredientsFor the Dough4 cups (500 g) bread flour¼ cup (50 g) granulated sugar2¼ tsp (7 g) active dry yeast (1 packet)1 tsp salt¾ cup (180 ml) warm whole milk (110°F/43°C)3 large eggs, room temperature½ cup (115 g) unsalted butter, softenedEgg Wash1 egg1 tbsp milkInstructions1. Activate the YeastIn a small bowl, combine warm milk, yeast, and 1 teaspoon of the sugar.Let sit for 5–10 minutes until foamy.2. Make the DoughIn a large bowl, mix flour, remaining sugar, and salt.Add the yeast mixture and eggs.Mix until a shaggy dough forms.Add softened butter a little at a time, kneading after each addition.Knead for 10–12 minutes until smooth, soft, and elastic.3. First RisePlace dough in a lightly greased bowl.Cover and let rise in a warm place for 1–2 hours, or until doubled.4. Shape the RollsPunch down the dough.Divide into 12 equal pieces.Shape each piece into a smooth ball.Arrange in a greased 9×13-inch baking pan.5. Second RiseCover loosely and let rise for 45–60 minutes, until puffy.6. BakePreheat oven to 375°F (190°C).Whisk together the egg and milk for the egg wash.Brush the tops gently.Bake for 18–22 minutes, until deep golden brown.7. FinishRemove from oven.Brush tops with a little melted butter for extra softness.Cool for at least 10 minutes before serving.TipsFor extra richness, replace ¼ cup of the milk with heavy cream.Store covered at room temperature for up to 3 days.Freeze baked rolls for up to 2 months.
