Milk Brioche Rolls

Serving: These Milk Brioche Rolls are perfect with butter, jam, or honey. They can also be used for sandwiches or sliders.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. To reheat, warm them in the oven for a few minutes.
Variations:
Add-ins: You can add a touch of cinnamon or nutmeg for a spiced flavor, or mix in raisins or chocolate chips for a sweet treat.
Topping: For extra shine, brush the rolls with egg wash before baking (a mixture of 1 egg and 1 tablespoon of water).
Mini Brioche Rolls: You can make smaller rolls by dividing the dough into more than 12 pieces for tiny, bite-sized versions.
FAQ:
Can I use a different type of flour?
While all-purpose flour is ideal for this recipe, you can use bread flour for a slightly denser and chewier texture.

Can I make these ahead of time?
Yes! After the second rise, you can cover and refrigerate the rolls for up to 24 hours. Let them come to room temperature before baking.

Enjoy!
These Milk Brioche Rolls are a treat for any occasion, with their soft texture and buttery richness. Make them for dinner tonight or bake a batch to enjoy all week long!