*MILK BRIOCHE ROLLS*
Activate the Yeast:
In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Prepare the Dough:
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the softened butter and mix until the mixture resembles coarse crumbs.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and the yeast mixture. Mix until a soft dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for about 5-7 minutes.
First Rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
Second Rise:
Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes, or until they have puffed up.
Prepare the Egg Wash:
In a small bowl, whisk together the beaten egg and milk.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake the Rolls:
Brush the rolls with the egg wash. This will give them a beautiful golden color when baked.
Bake in the preheated oven for 15-20 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. Serve warm or at room temperature.
These milk brioche rolls are perfect on their own, with butter, or as a base for sandwiches. Enjoy.
In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Prepare the Dough:
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the softened butter and mix until the mixture resembles coarse crumbs.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and the yeast mixture. Mix until a soft dough forms.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for about 5-7 minutes.
First Rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
Second Rise:
Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes, or until they have puffed up.
Prepare the Egg Wash:
In a small bowl, whisk together the beaten egg and milk.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake the Rolls:
Brush the rolls with the egg wash. This will give them a beautiful golden color when baked.
Bake in the preheated oven for 15-20 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. Serve warm or at room temperature.
These milk brioche rolls are perfect on their own, with butter, or as a base for sandwiches. Enjoy.
