Milk Brioche Rolls

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Ingredients:

  • 1 cup (240ml) whole milk, lukewarm
  • 2 ¼ tsp (7g) active dry yeast
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1/3 cup (70g) granulated sugar
  • 1 tsp salt
  • 4 large eggs, room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 1 egg for egg wash

Step-by-Step Guide to Making Soft & Fluffy Milk Brioche Rolls:

  1. Yeast Activation:
    Start by warming up your milk to a lukewarm temperature. Sprinkle the active dry yeast over the milk and let it sit for 5-7 minutes until frothy.
  2. Dry Ingredients Mix:
    Whisk together all-purpose flour, granulated sugar, and salt in a large mixing bowl for an even distribution.
  3. Wet Ingredients Fusion:
    Create a well in the dry ingredients and pour in the milk and yeast mixture. Add eggs one at a time, mixing well after each addition.
  4. Butter Incorporation:
    Gradually add softened unsalted butter, mixing until you get a soft, slightly sticky dough.
  5. Kneading & First Proofing:
    Lightly flour a clean surface, turn out the dough, and knead for about 10 minutes until smooth. Let it rest in a greased bowl for 1 to 1.5 hours until it doubles in size.
  6. Shaping the Rolls:
    Punch down the dough, divide it into 12 equal parts, and shape each into a smooth ball. Place them on a parchment-lined baking tray.
  7. Second Proofing:
    Cover the tray and let the rolls rise again for about 30 minutes.
  8. Final Touches:
    Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the tops of the rolls for a golden finish.
  9. Baking Time:
    Bake for 20-25 minutes or until the rolls have a beautiful golden-brown hue and sound hollow when tapped.
  10. Serve & Enjoy!
    Let the rolls cool slightly before serving. Whether with your favorite spreads or enjoyed plain, savor the fluffy glory of these delightful rolls!

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours (including proofing time)
Servings: 12 delightful rolls

FAQS:

  • Q1: Can I freeze the dough for later use?
  • A1: Yes, you can freeze the dough after the first proofing and thaw it before shaping and baking.
  • Q2: Can I use bread flour instead of all-purpose flour?
  • A2: While all-purpose flour is recommended, bread flour can be used for a slightly chewier texture.
  • Q3: What’s the best way to store leftover rolls?
  • A3: Keep them in an airtight container at room temperature for up to 2 days or freeze for longer shelf life.

Conclusion:

In conclusion, our Soft & Fluffy Milk Brioche Rolls are a testament to the joy of homemade baking. Master this recipe, and you’ll have a go-to for creating delightful rolls that will impress family and friends. Elevate your baking skills and enjoy the satisfaction of creating these heavenly treats in your own kitchen.

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