MILK BRIOCHE ROLLS

⏳ Step 4: First Rise (Proofing)

1. Shape the dough into a ball and place it in a lightly greased bowl.
2. Cover with a towel or plastic wrap.
3. Let it rise in a warm place for 1–2 hours, or until doubled in size.

🔄 Step 5: Shape the Rolls

1. Punch down the risen dough to release air.
2. Divide it into equal portions (about 10–12 pieces).
3. Roll each piece into a smooth ball by tucking the edges underneath.

Place the rolls on a lined baking tray, leaving space between them.

⏳ Step 6: Second Rise

1. Cover the shaped rolls lightly.
2. Let them rise again for 30–45 minutes, until puffy and slightly touching.

This step is key for achieving that soft, airy texture.

🥚 Step 7: Egg Wash

To get that beautiful golden shine:

1. Beat 1 egg with 1 tablespoon milk.
2. Gently brush the tops of the rolls.

🔥 Step 8: Bake to Perfection

1. Preheat your oven to 180°C (350°F).
2. Bake for 15–20 minutes, or until the tops are golden brown.

Your kitchen will smell incredible at this point!

❄️ Step 9: Cool and Serve

Remove the rolls from the oven and let them cool slightly on a rack. They’re best enjoyed warm, when the inside is soft and buttery.

💡 Tips for Perfect Brioche Rolls

• Use room temperature ingredients for better mixing.
• Don’t rush the rises—good bread takes time.
• If the dough feels too sticky, lightly flour your hands instead of adding too much extra flour.
• You can refrigerate the dough overnight after the first rise for even better flavor.

🍽️ Serving Ideas

Milk brioche rolls are incredibly versatile:

• Serve with butter and jam for breakfast
• Use them as mini sandwich buns
• Pair with soups or stews
• Turn leftovers into French toast

Making milk brioche rolls at home might feel fancy, but once you try it, you’ll realize how satisfying and doable it is. The combination of soft texture, rich flavor, and homemade warmth makes every bite worth the effort.