MILK BRIOCHE ROLLS

Brioche is a rich, buttery French bread that’s beloved for its tender, slightly sweet crumb and delicate flavor. When made into rolls, brioche transforms into little soft clouds of buttery goodness. These Milk Brioche Rolls are the perfect treat for breakfast, brunch, or as a side to your favorite meal. The addition of milk gives

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1/2 cup warm whole milk (110°F/43°C)
• 4 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup unsalted butter (softened, cut into pieces)

For the Egg Wash:

• 1 large egg (for egg wash)
• 1 tablespoon water

Preparation Time:

• Active Preparation : 30 minutes
• Resting and Proofing Time : 2-3 hours (for rising)
• Baking Time : 20-25 minutes

Instructions

Step 1: Prepare the Dough

1. Activate the yeast : In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready to use.
2. Mix the dry ingredients : In a large mixing bowl, whisk together the flour and salt.
3. Add the wet ingredients : Create a well in the center of the dry ingredients and add the yeast mixture, eggs, and vanilla extract. Use a spoon or spatula to mix everything together until a rough dough begins to form. It will be sticky at first.
4. Knead the dough : Now, it’s time to knead the dough. You can either do this by hand or with a stand mixer (fitted with a dough hook). If kneading by hand, transfer the dough to a lightly floured surface and knead for 10 minutes until the dough becomes smooth and elastic. If using a stand mixer, mix on low speed for about 6-8 minutes until the dough is smooth.
5. Add the butter : Once the dough is kneaded, add the softened butter one piece at a time, allowing each piece to fully incorporate before adding the next. This will take a few minutes. The dough will become sticky again, but keep kneading until the butter is fully absorbed, and the dough becomes smooth and elastic.
6. First rise : Transfer the dough to a large, lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel and place it in a warm, draft-free area to rise. Let it rise for 1-2 hours, or until it has doubled in size.

Step 2: Shape the Rolls

1. Prepare the baking pan : After the dough has risen, punch it down gently to release any air bubbles. Lightly grease a 9×13-inch baking dish or a similar-sized pan.
2. Divide the dough : Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. You can either use a knife or divide the dough into quarters, then divide each quarter into three smaller pieces.
3. Shape the rolls : Roll each piece of dough into a smooth ball by cupping your hand over it and rolling it in a circular motion. Arrange the shaped dough balls in the prepared baking dish, leaving a little space between each roll. They should touch each other slightly, which will help them rise evenly.
4. Second rise : Cover the baking dish with a clean kitchen towel or plastic wrap and let the rolls rise for another 1-1.5 hours, or until they have doubled in size.

Step 3: Preheat the Oven

1. While the rolls are proofing, preheat your oven to 350°F (175°C).

Step 4: Bake the Rolls

1. Prepare the egg wash : In a small bowl, whisk together the egg and water. Brush this egg wash over the tops of the rolls to give them a shiny, golden finish.
2. Bake the rolls : Place the rolls in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature of the rolls should be about 190°F (88°C).
3. Cool the rolls : Once baked, remove the rolls from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely, or enjoy them warm straight out of the oven.

Nutrition

Calories: 250 kcal · Protein: 5 g · Fat: 13 g Saturated Fat: 8 g · Carbohydrates: 31 g Fiber: 1 g · Saturated Fat: 8 g · Fiber: 1 g · Sugar: 5 g · Sodium: 140 mg