Looking for light, fluffy, and incredibly delicious rolls to elevate your next meal? Look no further than these delectable Milk Brioche Rolls! Made with simple ingredients and a touch of sweetness, these rolls are perfect for breakfast, dinner, or as a delightful afternoon snack.
Here's what you'll need (for about 16 rolls):
Ingredients:
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 4 cups all-purpose flour (or a combination of 3 ½ cups bread flour and ½ cup cake flour)
- 1/2 tablespoon active dry yeast (or 1/4 teaspoon instant yeast)
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon boiling water
- 1 tablespoon melted butter (for pan coating)
Simple Steps to Heavenly Rolls:
Prep the Dough: In a stand mixer with a dough hook attachment, combine warm milk (not included in the ingredient list, but needed!), egg, sugar, flour (your chosen option), yeast, and salt. Knead on low speed for 15 minutes, occasionally scraping the sides. Gradually add flour, a tablespoon at a time, until the dough pulls away from the sides but sticks slightly to the bottom. If kneading by hand, increase the time to 10-15 minutes.
First Rise: Cover the dough with a damp cloth and place it in a warm spot for 1-2 hours, allowing it to double in size. You can create a warm environment by placing a mug of hot water next to the covered dough in your microwave.
Prepare the Pans: While the dough rises, preheat your oven to 350°F (175°C) and grease two baking pans (two 9-inch round pans, a loaf pan, or a standard loaf pan will work perfectly).
Shaping the Rolls: After the first rise, punch down the dough and knead for an additional 5 minutes. Divide the dough in half and shape each half into a rough rectangle on a lightly floured surface. There are two shaping options:
Option 1: Cut each rectangle into three equal pieces crosswise. Place the pieces into a circular pan, creating a total of 12 rolls.
Option 2: Roll each half out into a long rope and cut into eight equal pieces. Shape each piece into a ball or twist them into buns before placing them in a circular pan. This creates 16 rolls.
Second Rise: Cover the shaped rolls and let them rise for another hour.
Baking Time: Brush the risen rolls with egg wash (made by whisking 1 egg yolk with 1 teaspoon of water). Bake for 23-25 minutes, or until golden brown.
Sweet Finishing Touch: For a touch of sweetness and shine, brush the warm rolls with a simple sugar syrup made by dissolving 1 tablespoon of sugar in 1 tablespoon of boiling water.