Milk Brioche Rolls

Ingredients

• 3 ½ cups (440g) all-purpose flour, plus extra for dusting
• ¼ cup (50g) granulated sugar
• 2 ¼ tsp (1 packet) active dry yeast
• 1 tsp salt
• ½ cup (120ml) warm milk (about 110°F / 43°C)
• 4 large eggs, room temperature
• ½ cup (115g) unsalted butter, softened and cut into pieces
• 1 egg (for egg wash)
• Optional: powdered sugar for dusting after baking

Instructions

1. Activate the yeast:
   In a small bowl, combine the warm milk and yeast. Stir lightly and let it sit for 5-10 minutes until foamy.
2. Mix dry ingredients:
   In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar, and salt.
3. Add wet ingredients:
   Add the yeast mixture and eggs to the dry ingredients. Mix using a dough hook attachment on low speed (or by hand) until the dough starts to come together.
4. Knead the dough:
   Gradually add the softened butter, a few pieces at a time, kneading continuously. Knead for about 10-15 minutes until the dough is smooth, elastic, and slightly sticky. If too sticky, sprinkle a little more flour, but keep the dough soft.
5. First rise:
   Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1 ½ hours or until doubled in size.
6. Shape the rolls:
   Punch down the dough gently to release air. Divide the dough into 12 equal portions. Shape each portion into a smooth ball. Place the balls on a baking sheet lined with parchment paper or a silicone mat, spaced apart.
7. Second rise:
   Cover the shaped rolls loosely with a clean towel or plastic wrap and let them rise again for 30-45 minutes until puffy.
8. Preheat oven:
   Preheat your oven to 375°F (190°C).
9. Egg wash:
   Beat the remaining egg and brush it gently over the tops of the rolls. This will give them a beautiful golden color.
10. Bake:
    Bake the rolls in the preheated oven for 15-20 minutes or until golden brown on top.
11. Cool:
    Remove from the oven and transfer to a wire rack to cool slightly. Optionally, dust with powdered sugar before serving.

Would you like tips on variations or how to store them? Or maybe a quick video-style step summary?