Milk Brioche Rolls

Milk brioche rolls are versatile and can be adapted to various flavors. Some variations include adding ingredients like chocolate chips, dried fruits, or nuts into the dough, or even filling the rolls with sweet or savory ingredients. Regardless of the variation, these rolls remain a favorite for their rich flavor and luxurious texture.

For the Brioche Dough:

4 cups (500g) bread flour
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (7g) active dry yeast
1 teaspoon salt
3/4 cup (180ml) warm whole milk
3 large eggs, at room temperature
10 tablespoons (140g) unsalted butter, softened
1 egg yolk for egg wash
Sesame seeds or poppy seeds (optional)
Making the Brioche Dough:
Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, and salt.
Mixing the Dough: Add the activated yeast mixture and eggs to the dry ingredients. Mix on low speed until the dough starts to come together.
Incorporate Butter: Cut the softened butter into small cubes and gradually add them to the dough, mixing on medium speed. Continue mixing for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It might be sticky but avoid adding more flour.
First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shaping and Baking:

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