MILK BRIOCHE ROLLS

Ingredients:

• 3 1/4 cups (400g) all-purpose flour
• 1/4 cup (50g) sugar
• 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt
• 3/4 cup (180ml) warm milk (around 110°F/43°C)
• 2 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, softened and cut into small cubes
• 1 egg yolk mixed with 1 tablespoon milk (for egg wash)

Instructions:

1. Activate the yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until foamy.
2. Mix the dough: In a large bowl (or stand mixer), combine the flour and salt. Pour in the yeast mixture and add the eggs. Mix until a rough dough forms.
3. Incorporate butter: Gradually add the softened butter, a few cubes at a time, while continuing to knead the dough (using a stand mixer with a dough hook or by hand). Knead for about 10 minutes, until the dough is smooth and elastic.
4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
5. Shape the rolls: After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round ball and place them on a lined or greased baking sheet, spacing them slightly apart.
6. Second rise: Cover the shaped rolls with a towel and let them rise again for about 30-45 minutes, until puffy.
7. Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
8. Egg wash and bake: Brush the tops of the rolls with the egg wash (egg yolk mixed with milk) for a golden, shiny finish. Bake the rolls for 18-20 minutes, or until golden brown.
9. Cool and serve: Let the rolls cool slightly before serving. They’re perfect for dinner, sandwiches, or just slathering with butter.