Easy Milk Brioche Rolls: Soft, Fluffy, and Slightly Sweet

In a small bowl, warm the milk until it’s lukewarm (about 110°F or 43°C). Add the yeast and a pinch of sugar to the milk, and let it sit for 5-10 minutes until it becomes frothy.
In a large bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, butter, and vanilla extract. Stir everything together to form a dough.
Knead the Dough:

Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You can also knead the dough in a stand mixer with a dough hook attachment on low speed for about 6 minutes.
Let the Dough Rise:

Place the dough in a lightly greased bowl, covering it with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the Rolls:

Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces, rolling each piece into a ball. Place the balls of dough in a greased 9×13-inch baking dish, ensuring they are close together but not touching.
Second Rise:

Cover the baking dish with a towel and let the rolls rise for another 30-45 minutes, or until they have puffed up and are touching each other.
Bake the Rolls:

Preheat the oven to 350°F (175°C). Brush the tops of the rolls with 1 tablespoon of milk for a golden finish.
Bake the rolls for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and Serve:

Allow the rolls to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with butter, or use them for sandwiches and sliders.
Serving and Storage Tips: