Preparing the Dough:
- Activate the Yeast: In the bowl of a stand mixer, combine the lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating that the yeast is active.
- Mix the Dry Ingredients: Add the flour, remaining sugar, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients start to come together.
- Add Eggs and Butter: With the mixer running on low, add the eggs one at a time, waiting until the first is fully incorporated before adding the second. Gradually add the softened butter, a tablespoon at a time, mixing well after each addition. The dough will be quite sticky at this point.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for about 10 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, you can add a little more flour, but be cautious not to add too much to keep the rolls light and fluffy.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
Shaping and Second Rise:
- Punch Down and Divide: Once the dough has doubled, punch it down gently to release air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal pieces.
- Shape the Rolls: Shape each piece into a smooth ball by pulling the dough underneath itself. Arrange the balls of dough in a greased 9×13-inch baking dish or on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped rolls with a towel and let them rise for another 30-45 minutes, or until puffy and nearly doubled in size again.
Baking:
- Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).
- Apply Egg Wash: Just before baking, gently brush the tops of the rolls with the beaten egg mixed with 1 tablespoon of milk. This will give them a beautiful golden color and a shiny finish.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped.
- Cool: Remove the rolls from the oven and allow them to cool on a wire rack for at least 10 minutes before serving.
Serving Suggestions:
Milk Brioche Rolls can be served warm, slathered with butter, jam, or honey. They make an excellent accompaniment to soups, salads, and main dishes, or can be enjoyed as a luxurious breakfast or snack on their own. The tender crumb and rich flavor of these rolls make them a hit with everyone who tries them, ensuring they disappear quickly from the table.
Creating Milk Brioche Rolls is a delightful baking project that rewards you with a batch of soft, buttery, and utterly delicious rolls. The process, while requiring some patience, is a testament to the beauty of homemade bread and the incomparable taste of freshly baked goods made with care and love.