🥖 Milk Brioche Rolls – Don’t Miss Out!

Ingredients (makes 12 rolls)

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp salt
• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup warm milk (110°F / 43°C)
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 egg for egg wash (optional)

---

Instructions

Step 1: Activate Yeast

1. In a small bowl, combine warm milk and sugar.
2. Sprinkle yeast over milk and let sit 5–10 minutes until foamy.

Step 2: Make Dough

1. In a large bowl, combine flour and salt.
2. Add eggs and yeast mixture to the flour. Mix until dough begins to come together.
3. Gradually add softened butter, mixing until fully incorporated.

Step 3: Knead

1. Knead dough for 8–10 minutes until smooth and elastic.
2. Place in a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.

Step 4: Shape Rolls

1. Punch down dough and divide into 12 equal pieces.
2. Shape each piece into a ball and place on a baking sheet lined with parchment paper.

Step 5: Second Rise

1. Cover with a kitchen towel and let rolls rise for 30–45 minutes until puffy.

Step 6: Egg Wash (Optional)

1. Beat an egg and brush lightly over rolls for a golden, glossy finish.

Step 7: Bake

1. Preheat oven to 375°F (190°C).
2. Bake rolls for 18–22 minutes, or until golden brown.
3. Cool slightly before serving.

---

Serving Suggestions

• Enjoy warm with butter, jam, or honey.
• Slice for sandwiches or sliders.
• Perfect for afternoon tea or brunch!

---

Conclusion

Milk Brioche Rolls are soft, tender, and irresistibly buttery. Once you try these at home, you’ll never want store-bought rolls again. Their melt-in-your-mouth texture and lightly sweet flavor make them a true treat for any occasion.

---

If you want, I can also give you a quick 30-minute version that doesn’t require hours of rising — still soft and fluffy, but ready faster.

Do you want me to share that version?