Directions:
Start by warming the milk just until it feels comfortably warm to the touch (about 110°F), and combine it with the sugar in a small mixing bowl. Sprinkle the yeast over this milk-sugar mixture and let it sit for about 5-10 minutes until it's foamy and bubbly, indicating the yeast is active. This is an important step to ensure your brioche has the perfect rise.
In a large bowl, beat the eggs gently before adding the proofed yeast mixture. Stir until the ingredients are combined with no lumps.
Gradually add the flour and salt into the egg-yeast blend. Stir slowly so the flour blends smoothly without any clumps. Continue mixing until a dough begins to form and pull away from the sides of the bowl.
Add the softened cubes of butter, a few at a time, mixing well after each addition to incorporate the butter fully. Once all the butter is mixed in, knead the dough for about 10 minutes by hand or 5-6 minutes if using a stand mixer fitted with a dough hook, until it is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place. It should double in size over about 1 to 1.5 hours.
Once the dough has risen, punch it down gently to release any gases. Then divide it into 12 equal portions. Shape each piece into a round ball, ensuring there are no visible seams.
Arrange the dough balls on a greased baking sheet, spaced slightly apart. Cover again with the towel and let them rise for another 45 minutes to 1 hour, until puffy.
Preheat your oven to 375°F (190°C) while the rolls complete their second rise. Bake in the middle rack for about 15 to 18 minutes, or until they turn a lovely golden brown.
If desired, brush the top of the warm rolls with melted butter immediately after they come out of the oven, adding a tender sheen and extra flavor.
Tips:
- For the fluffiest rolls, ensure all your ingredients, especially the eggs and butter, are at room temperature before you start.
- If your kitchen is cool, allow the dough to rise in a slightly warm oven (turned off) to expedite the rising process.
- These rolls are best enjoyed fresh, but they can be wrapped and stored in an airtight container for a day or two.
Calories: Approximately 210 per roll
