Milk Brioche Rollss

Ingredients (makes ~10–12 rolls)

• 3½ cups (440 g) all-purpose flour

• ¼ cup (50 g) sugar

• 1 tsp salt

• 2¼ tsp (7 g) instant yeast

• ¾ cup (180 ml) warm milk (not hot)

• 2 large eggs (room temperature)

• ½ cup (115 g) unsalted butter, very soft

• Extra milk or 1 egg + 1 tbsp milk (for brushing)

Instructions

1. Mix dry ingredients
   In a large bowl, combine flour, sugar, salt, and yeast.

2. Add wet ingredients
   Add warm milk and eggs. Mix until a rough dough forms.

3. Knead & add butter
   Knead for about 8–10 minutes (by hand or mixer). Gradually add the soft butter, kneading until the dough is smooth, elastic, and slightly sticky.

4. First rise
   Place dough in a lightly greased bowl, cover, and let rise until doubled (1–1½ hours).

5. Shape rolls
   Divide dough into equal pieces, shape into balls, and place in a lined or greased baking pan.

6. Second rise
   Cover and let rise again until puffy (45–60 minutes).

7. Bake
   Brush tops with milk or egg wash.
   Bake at 350°F (175°C) for 18–22 minutes, until golden brown.

8. Cool slightly & enjoy
   Best eaten warm or lightly toasted.

Tips

• For extra softness, brush with melted butter right after baking.

• Want sweet rolls? Add 1–2 more tablespoons of sugar.

• These freeze well—just reheat gently.

If you want, I can give you a no-knead version, stuffed rolls, or metric-only measurements 😊