MILK BRIOCHE ROLLS

1. Activating the Yeast:

1. Warm the Milk: Warm the milk to about 110°F (43°C). It should be warm to the touch but not hot.
2. Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active.

2. Preparing the Dough:

3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, and salt.
4. Add Wet Ingredients: In a separate bowl, lightly beat the eggs and vanilla extract.
5. Mix Dough: Add the yeast mixture and the beaten eggs to the dry ingredients. Mix on low speed until a rough dough forms.
6. Incorporate Butter: Gradually add the softened butter, a few pieces at a time, while the mixer is running on low speed. Continue mixing until the butter is fully incorporated and the dough is smooth and elastic, about 10-15 minutes.
7. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.

3. Shaping the Rolls:

8. Prepare Baking Sheets: Line two baking sheets with parchment paper.
9. Divide the Dough: Punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.
10. Shape the Rolls: Shape each piece into a smooth ball by pinching the edges into the center and rolling it on the countertop with your hand. Place the shaped rolls on the prepared baking sheets, spaced evenly apart.

4. Second Rise:

11. Second Rise: Cover the rolls loosely with plastic wrap or a damp kitchen towel and let them rise in a warm place for about 45 minutes to 1 hour, or until puffy and almost doubled in size.

5. Baking the Rolls:

12. Preheat Oven: Preheat your oven to 375°F (190°C).
13. Prepare Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
14. Brush the Rolls: Gently brush the tops of the rolls with the egg wash. If desired, sprinkle with sesame seeds, poppy seeds, or coarse sugar.
15. Bake: Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

6. Cooling and Serving:

16. Cool the Rolls: Remove the rolls from the oven and transfer them to a wire rack to cool slightly before serving.
17. Serve: Serve the rolls warm or at room temperature. They can be enjoyed plain, with butter, or as a sandwich roll.

Tips for Success:

• Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature for easier incorporation into the dough.
• Kneading: The dough should be kneaded until it is smooth and elastic. This develops the gluten and gives the rolls their structure.
• First and Second Rise: Allow the dough to rise fully during both the first and second rise. This will result in light, fluffy rolls.
• Egg Wash: The egg wash gives the rolls a beautiful, shiny finish. Be gentle when brushing it on to avoid deflating the rolls.

Variations:

• Sweet Rolls: Add a teaspoon of cinnamon and 1/2 cup of raisins to the dough for a sweet variation.
• Savory Rolls: Add 1/2 cup of grated cheese and a teaspoon of dried herbs to the dough for a savory twist.

Conclusion:

Milk Brioche Rolls are a delightful, versatile addition to any meal. Their soft, fluffy texture and rich, buttery flavor make them a favorite among bread lovers. This recipe provides a detailed guide to creating these delicious rolls from scratch. Enjoy the process of baking and savoring these elegant and tasty Milk Brioche Rolls!