MILK BRIOCHE ROLLS

MILK BRIOCHE ROLLS

Ingredients:

• 4 cups all-purpose flour
• 2 large eggs, at room temperature
• 1 cup whole milk, heated to about 110°F
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 egg, beaten (for egg wash)

Directions:

1. Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes frothy. This step ensures the yeast is active.
2. Prepare the Dough: In a large mixing bowl or stand mixer, combine flour and salt. Create a well in the center and add the yeast mixture, 2 eggs, and softened butter. Mix until a dough forms. If using a stand mixer, use the dough hook attachment for convenience.
3. Kneading: Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
4. First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
5. Shape the Rolls: Once risen, punch down the dough to release air. Divide it into 12-16 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath.
6. Second Rise: Arrange the dough balls on a greased baking tray, keeping them slightly apart. Cover them with a cloth and let them rise again for about 30-45 minutes until puffy.
7. Preheat and Egg Wash: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg to give them a golden finish once baked.
8. Bake: Bake the brioche rolls in the preheated oven for 15-20 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.
9. Cool and Serve: Once baked, transfer the rolls to a wire rack to cool slightly before serving. Enjoy these soft, buttery rolls warm or at room temperature.
   Tips:

• For an extra touch of flavor, add a teaspoon of vanilla extract to the dough.
• Make sure all ingredients are at room temperature for even mixing.
• Letting the dough rise in a slightly warm oven can speed up the process.
  Prep Time: 20 minutes
  Rising Time: 2.5 hours
  Bake Time: 20 minutes
  Total Time: 3 hours and 10 minutes
  Calories (per roll): Approx. 180 calories