Milk Brioche Rolls

In a small bowl, combine the warm milk and sugar. Stir until the sugar is dissolved, then sprinkle the yeast over the milk. Let it sit for about 5-10 minutes, or until it becomes frothy.
Mix the Dough:

In a large mixing bowl, whisk together the flour and salt. Make a well in the center, then add the yeast mixture, eggs, melted butter, and heavy cream.
Mix until the dough begins to come together, then knead it on a lightly floured surface for 8-10 minutes, or until the dough is smooth and elastic. If you have a stand mixer, you can knead the dough with the dough hook attachment.
First Rise:

Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Allow it to rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Shape the Rolls:

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish or on a baking sheet lined with parchment paper.
Second Rise:

Cover the rolls with a clean towel and let them rise for another 30-45 minutes, or until puffed and nearly doubled in size.
Bake the Rolls:

Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until they are golden brown on top.
Brush with Butter:

Remove the rolls from the oven and immediately brush the tops with the melted butter to give them a soft, glossy finish.
Serve:

Let the rolls cool slightly before serving. Enjoy them warm or at room temperature.
Serving and Storage Tips: