These soft and fluffy milk brioche rolls are perfect for breakfast, brunch, or a side to any meal. The addition of milk makes them incredibly tender, while the slight sweetness is balanced by a touch of salt.
Ingredients:
- For the Dough:
- 1 cup warm milk (105-115°F)
- 1 large egg, plus 1 egg yolk
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- For Egg Wash:
- 1 egg, beaten
Instructions:
- Proof the Yeast: In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
- Combine Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together egg and remaining sugar. Add proofed yeast mixture, melted butter, and vanilla extract.
- Add Dry Ingredients: Add flour and salt to the wet ingredients. Mix on low speed until just combined.
- Knead the Dough: Increase speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic.
- First Rise: Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Rolls: Punch down the dough and turn out onto a lightly floured surface. Divide dough into 12 equal pieces. Shape each piece into a smooth ball.
- Second Rise: Place rolls on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for another 30 minutes, or until slightly puffy.
- Bake: Preheat oven to 350°F (175°C). Brush rolls with beaten egg.
- Bake for 15-20 minutes, or until golden brown.
- Cool: Let rolls cool slightly on the baking sheet before serving.
Enjoy these delicious milk brioche rolls warm with butter, jam, or your favorite toppings!