MILK BRIOCHE ROLLS

Prep Time: 20 minutes
Rising Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes

Table of Contents

Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes frothy.

Make Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs. Mix on medium speed until a dough forms.
Add Butter: Gradually add the butter, a few pieces at a time, mixing well after each addition. Continue kneading for about 8-10 minutes until the dough is smooth and elastic.
First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1.5 hours, or until doubled in size.

Shape Rolls: Punch down the dough to release air. Divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
Second Rise: Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes until doubled in size.
Preheat Oven: Preheat your oven to 375°F (190°C).

Egg Wash: In a small bowl, whisk together the egg yolk and 1 tbsp of milk. Brush the tops of the rolls with the egg wash.
Bake: Bake the rolls in the preheated oven for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool: Transfer the rolls to a wire rack to cool slightly before serving.

Enjoy these soft and fluffy Milk Brioche Rolls as a perfect addition to any meal!