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**Milk Brioche Rolls: The Soft, Buttery Delight You Need in Your Life**
Brioche is one of those classic breads that feels both luxurious and comforting, and there’s no better way to experience it than in the form of soft, fluffy Milk Brioche Rolls. These pillowy rolls are the perfect balance of rich, buttery flavor with a slight sweetness, making them a hit at any dinner table. Whether served alongside a hearty meal, used to create the ultimate sandwich, or enjoyed as a snack on their own, Milk Brioche Rolls have a way of elevating any occasion.
If you’ve ever been intimidated by the thought of making brioche from scratch, fear not! These rolls are simpler to make than they seem and are totally worth the effort. In this article, we’ll walk you through the process step by step, so you can enjoy warm, homemade Milk Brioche Rolls fresh from your oven.
### **What Makes Brioche Special?**
Brioche is a type of French bread known for its sweet, buttery flavor and soft texture. Unlike regular bread, brioche incorporates ingredients like butter, milk, and eggs, giving it a richness that you won’t find in other types of bread. Its slightly sweet taste makes it versatile for both sweet and savory dishes—whether it’s paired with jam for breakfast or used to soak up savory gravy during dinner.
When you add the creamy richness of milk to the dough, it results in even softer, more melt-in-your-mouth rolls. These Milk Brioche Rolls are perfect for any occasion, but especially for special family dinners, holidays, or just whenever you want to treat yourself to something truly delicious.
### **Milk Brioche Rolls Recipe**
Here’s how to make these irresistible rolls in your own kitchen. Trust us, once you try them, you’ll never want to go back to store-bought rolls again!
#### **Ingredients:**
– 3 1/2 cups all-purpose flour
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1/2 cup whole milk, warm (about 110°F)
– 1/4 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 1 teaspoon salt
– 1 egg (for egg wash)
#### **Instructions:**
**1. Activate the Yeast:**
Start by warming the milk to about 110°F—just warm enough to activate the yeast, but not so hot that it kills it. Add the sugar to the milk, stirring until it dissolves. Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes. You should see the yeast bubble and foam, indicating it’s active and ready to go.
**2. Mix the Dough:**
In the bowl of a stand mixer, combine the flour and salt. Once the yeast mixture is ready, pour it into the flour along with the eggs. Using the dough hook attachment, mix on low speed until the ingredients come together.
Next, add the softened butter, one tablespoon at a time, allowing it to fully incorporate before adding more. Increase the speed to medium and knead the dough for about 10 minutes, or until it becomes smooth, elastic, and slightly tacky. If you don’t have a stand mixer, you can also knead the dough by hand for about 12 minutes.
**3. Let the Dough Rise:**
Once your dough is kneaded, transfer it to a lightly greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-1.5 hours or until it has doubled in size.
**4. Shape the Rolls:**
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a greased 9×13-inch baking pan, making sure the rolls are close together but not touching.
**5. Let the Rolls Rise Again:**
Cover the pan with a towel and let the dough rise for another 30-45 minutes, or until the rolls have puffed up and are almost touching each other. This second rise is crucial for achieving those ultra-soft, pillowy rolls.
**6. Egg Wash:**
Preheat your oven to 350°F (175°C). To give the rolls a golden, glossy finish, whisk the remaining egg in a small bowl and brush it over the tops of the rolls.
**7. Bake the Rolls:**
Place the pan in the oven and bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom. If you want to be extra sure they’re done, you can check the internal temperature with a kitchen thermometer—it should read around 190°F (88°C) when fully cooked.
**8. Cool and Serve:**
Let the rolls cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Serve warm, and enjoy the fluffy, buttery goodness of your Milk Brioche Rolls.
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