Ingredients:
- 1 cup (240ml) whole milk, lukewarm
- 2 ¼ tsp (7g) active dry yeast
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1/3 cup (70g) granulated sugar
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened
- 1 egg for egg wash
Instructions:
- Activate the yeast: In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until foamy.
- Mix the dry ingredients: In a separate bowl, whisk together the flour and salt.
- Combine wet and dry ingredients: Add the eggs to the yeast mixture and whisk to combine. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add the softened butter and continue kneading until the dough is smooth and no longer sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball.
- Second rise: Place the rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a damp cloth and let rise for 30-45 minutes, or until puffed up.
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Egg wash: In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the rolls.
- Bake: Bake for 20-25 minutes, or until golden brown.
- Cool and serve: Let the rolls cool slightly before serving.
Enjoy your delicious homemade milk brioche rolls!