Milk Brioche Rolls

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Introduction:
Milk Brioche Rolls are soft, rich, and buttery bread rolls with a tender crumb, perfect for breakfast or as a side for dinner. With a subtle sweetness and golden, shiny top, these rolls are a luxurious treat that melts in your mouth. Whether slathered with butter and jam or served alongside savory dishes, these milk brioche rolls bring a touch of elegance to any meal.

Ingredients (For 12 Rolls):

  • 3¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons (1 packet) active dry yeast
  • ½ teaspoon salt
  • ½ cup warm milk (about 110°F or 43°C)
  • 3 large eggs (room temperature)
  • ½ cup unsalted butter, softened and cut into small pieces

For Egg Wash:

  • 1 egg, beaten with 1 tablespoon water or milk

Instructions:

  1. Activate the Yeast:
  • In a small bowl, mix the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
  1. Mix the Dough:
  • In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt.
  • Add the yeast mixture and eggs to the dry ingredients and mix with a wooden spoon or use a dough hook attachment on the stand mixer until a rough dough forms.
  • Gradually add the softened butter, one piece at a time, and continue mixing until all the butter is incorporated.
  1. Knead the Dough:
  • Knead the dough by hand on a lightly floured surface for about 10 minutes (or with the dough hook for about 7 minutes on medium speed) until it becomes smooth, elastic, and slightly sticky. The dough will be soft but should come together cleanly.
  1. First Rise:
  • Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for 1½ to 2 hours, or until it doubles in size.
  1. Shape the Rolls:
  • Punch down the dough to release the air, then divide it into 12 equal portions.
  • Roll each portion into a smooth ball and place them on a greased or parchment-lined baking sheet, spacing them about 1 inch apart.
  1. Second Rise:
  • Cover the rolls with a towel and let them rise again for about 45 minutes to 1 hour, or until they have puffed up and nearly doubled in size.
  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  1. Apply the Egg Wash:
  • Brush the tops of the rolls with the egg wash (a beaten egg mixed with water or milk) for a golden, shiny finish.
  1. Bake the Rolls:
  • Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
  1. Cool and Serve:
    • Allow the rolls to cool slightly on a wire rack before serving warm.

Tips for Success:

  • Room temperature ingredients: Ensure the eggs and butter are at room temperature for smooth incorporation into the dough.
  • Kneading: Proper kneading is key for developing the soft, elastic structure of the brioche dough.
  • Rest time: Allow enough time for both rises, as this will ensure the rolls have the perfect light and airy texture.

Recommendation:

Milk Brioche Rolls are best enjoyed warm with a spread of butter, jam, or honey. These rolls also make an excellent accompaniment to soups, stews, or even used as small buns for sliders. For a sweeter variation, sprinkle a little sugar on top before baking, or add chocolate chips into the dough for a dessert twist!

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