Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top, stir gently, and let it sit for about 5-10 minutes until it becomes foamy.
- Prepare 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. Mix on low speed using a dough hook (or stir by hand) until the dough starts to come together.
- Gradually add the softened butter, one piece at a time, while continuing to mix. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly sticky.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Rolls:
- Once the dough has risen, punch it down to release the air. Divide the dough into 12-15 equal portions (depending on the size of the rolls you want).
- Shape each portion into a smooth ball and place them on a parchment-lined baking sheet, leaving some space between each roll.
- Second Rise:
- Cover the rolls loosely with plastic wrap or a towel, and let them rise again for 30-45 minutes, until puffed.
- Bake the Rolls:
- Preheat the oven to 350°F (175°C). Brush the tops of the rolls with the beaten egg for a glossy finish.
- Bake for 15-18 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve:
- Let the rolls cool on a wire rack for 10 minutes before serving.
Tips:
- Storage: Store the rolls in an airtight container for up to 3 days, or freeze them for up to a month.
- Add-Ins: For a twist, you can add chocolate chips, dried fruit, or even a sprinkle of cinnamon to the dough before baking.
These Milk Brioche Rolls are incredibly soft and buttery, perfect for any occasion! Enjoy them warm with a pat of butter or your favorite jam.