Milk Brioche Rolls

Milk Brioche Rolls are soft, buttery, and slightly sweet, making them perfect for breakfast, brunch, or as an accompaniment to dinner. These rich and tender rolls, with their light and airy texture, are a delight to bake and enjoy. Whether served plain, with a pat of butter, or used for sandwiches, Milk Brioche Rolls are a versatile and delicious addition to any meal.

Ingredients:

• 3 1/4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup warm water (110°F/45°C)
• 1/2 cup warm milk (110°F/45°C)
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened and cut into pieces
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm water, warm milk, and a pinch of sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy and active.
2. Prepare the Dough:
   • In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Mix briefly to combine.
   • Add the yeast mixture and the eggs to the flour mixture. Mix on low speed until the dough comes together, about 2-3 minutes.
3. Incorporate the Butter:
   • With the mixer running on low speed, add the softened butter, one piece at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 5 minutes.
4. Knead the Dough:
   • Increase the mixer speed to medium and knead the dough for about 10 minutes, until it is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky but manageable.
5. First Rise:
   • Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.
6. Shape the Rolls:
   • Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball.
   • Place the dough balls on a parchment-lined baking sheet, spaced slightly apart. Cover with a damp cloth and let them rise for another 30-45 minutes, or until puffy.
7. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
8. Egg Wash:
   • In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the rolls with the egg wash.
9. Bake:
   • Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
10. Cool and Serve:
    • Allow the rolls to cool on a wire rack before serving. Enjoy them warm or at room temperature.

Tips:

• Butter Incorporation: Ensure the butter is very soft to incorporate easily into the dough. Patience is key during this step to achieve the correct texture.
• Proofing Time: The rise times may vary based on the temperature and humidity of your kitchen. The dough should double in size during the first rise.
• Serving Ideas: Serve these rolls with butter and jam for breakfast, or use them as a base for sliders and sandwiches.

Conclusion:

Milk Brioche Rolls are a delightful treat that brings a touch of indulgence to any meal. With their soft, buttery texture and slightly sweet flavor, these rolls are perfect for a variety of occasions. Whether you enjoy them fresh out of the oven or as part of a special breakfast or dinner, Milk Brioche Rolls are sure to become a favorite in your baking repertoire. Enjoy the delicious aroma and taste of these beautifully light and fluffy rolls!