Milk Brioche Rolls

Ingredients
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm water (110°F)
• 2/3 cup whole milk, warmed
• 3 large eggs, at room temperature
• 1 stick (1/2 cup) unsalted butter, softened
• 1 egg, beaten (for egg wash)

Instructions

1. Activate the Yeast
• In a small bowl, dissolve yeast in the warm water with a pinch of sugar.
• Let sit for 5–10 minutes until foamy.

2. Make the Dough
• In a large mixing bowl (or stand mixer bowl), whisk together flour, sugar, and salt.
• Add the foamy yeast mixture, warm milk, and eggs.
• Mix until a sticky dough forms.

3. Add Butter
• Gradually add the softened butter, a little at a time, kneading until fully incorporated.
• Knead the dough (by hand ~10 minutes, or stand mixer with dough hook ~7 minutes) until it becomes smooth, elastic, and slightly tacky.

4. First Rise
• Place dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours until doubled in size.

5. Shape the Rolls
• Punch down the dough and divide into 12–15 equal pieces.
• Shape into smooth balls or small log shapes and place on a parchment-lined baking pan.

6. Second Rise
• Cover loosely with a towel and let rise again for 45–60 minutes until puffy.

7. Bake
• Preheat oven to 375°F (190°C).
• Brush the tops with the beaten egg wash.
• Bake for 18–22 minutes, until golden brown and hollow-sounding when tapped.

8. Cool & Serve
• Let cool slightly before serving.
• Best enjoyed warm with butter, jam, or honey.

Tip: For extra soft rolls, brush the tops with melted butter right after baking.