Milk Brioche Rolls

Instructions:

1. Activate the yeast: In a small bowl, combine the lukewarm milk and active dry yeast. Allow it to sit for about 5 minutes until it becomes frothy.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
3. Add Eggs and Yeast Mixture: Create a well in the center of the dry ingredients. Pour in the eggs and the frothy yeast mixture. Mix until you have a shaggy dough.
4. Incorporate the Butter: Gradually add the softened butter, a few tablespoons at a time, mixing continuously until fully incorporated.
5. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic.
6. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.
7. Shape the Rolls: Punch down the risen dough and divide it into 12 equal parts. Shape each part into a smooth ball and place them in a greased 9×13 inch baking dish.
8. Second Rise: Cover the rolls with a damp cloth and allow them to rise for another hour, or until they have doubled in size.
9. Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
10. Egg Wash: Beat the remaining egg and brush it over the top of the risen rolls. This gives them a beautiful golden color when baked.
11. Bake: Place the rolls in the preheated oven and bake for about 25 minutes, or until they’re golden brown and sound hollow when tapped on the bottom.
12. Cool and Serve: Remove the rolls from the oven and let them cool on a wire rack for a few minutes. Serve warm with butter, jam, or your favorite spread!

Tips for the Perfect Milk Brioche Rolls:

• Milk Temperature: Ensure your milk is lukewarm. Too hot, and it might kill the yeast; too cold, and the yeast might not activate.
• Kneading: Don’t rush the kneading process. It’s crucial for achieving that soft, fluffy texture.
• Storing: These rolls are best eaten fresh but can be stored in an airtight container for up to 3 days. They can also be frozen for up to a month.

The Secrets Behind Perfect Milk Brioche Rolls:

1. Quality Ingredients: Always opt for fresh, high-quality ingredients. Using unsalted butter and fresh eggs makes a difference in both taste and texture.
2. Patience with Proofing: Rushing the rise times can result in dense rolls. Give your dough the time it needs to double in size during each rise.
3. Consistent Oven Temperature: Ensure your oven is calibrated correctly. An oven thermometer can help you check if your oven runs hot or cold. A consistent temperature ensures even baking.
4. Gentle Handling: Overworking the dough can result in tough rolls. Handle with care, especially when shaping.

Serving Suggestions:

• Sweet: Pair with honey, clotted cream, or your favorite fruit jam.
• Savory: These rolls are perfect for sliders – think pulled pork, grilled chicken, or even veggie fillings.
• Breakfast: Enjoy with a side of scrambled eggs or use them for a delicious French toast variation!

Frequently Asked Questions (FAQs):

1. Can I use instant yeast?
   • Yes! If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.
2. Can I make the dough ahead?
   • Absolutely. Prepare the dough, let it rise once, then refrigerate overnight. Allow it to come to room temperature before shaping and proceeding with the second rise.
3. My rolls didn’t rise. Why?
   • Several factors can affect the rise: old yeast, too hot or too cold milk, or an environment that’s not warm enough for the dough to rise.

If you enjoyed this recipe, don’t forget to share your creations with us using the hashtag #MilkBriocheMagic!

Happy baking