Sure, here’s a simple recipe for making Milk Brioche Rolls:
Ingredients:
- 1 cup warm milk (about 110°F or 45°C)
- 2 1/4 teaspoons active dry yeast (or 1 packet)
- 1/4 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
For glazing (optional):
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional)
Instructions:
- Activate the yeast: In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
- Mix dry ingredients: In a separate large mixing bowl, whisk together the flour and salt.
- Combine wet ingredients: To the yeast mixture, add the eggs and softened butter. Mix until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a 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 doubles in size.
- Shape the rolls: After the dough has risen, punch it down and divide it into equal-sized pieces. Shape each piece into a ball and place them on a greased or parchment-lined baking sheet, leaving some space between each roll.
- Second rise: Cover the rolls with a kitchen towel and let them rise for another 30-60 minutes, or until they double in size.
- Preheat the oven: While the rolls are rising, preheat your oven to 375°F (190°C).
- Optional glazing: If desired, brush the risen rolls with beaten egg and sprinkle sesame seeds or poppy seeds on top.
- Bake: Place the rolls in the preheated oven and bake for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Cool and serve: Remove the rolls from the oven and let them cool on a wire rack before serving.
Enjoy your freshly baked Milk Brioche Rolls!
