Soft and Buttery Milk Brioche Rolls: A Heavenly Delight

Activate the Yeast: In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for 5-10 minutes, or until the yeast becomes frothy.

Mix the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, eggs, and softened butter. Mix everything together until a dough begins to form. You can use a stand mixer with a dough hook attachment or knead by hand.

Knead the Dough: Knead the dough for about 10 minutes (or 5-7 minutes using a stand mixer) until it becomes smooth, elastic, and slightly tacky. If the dough is too sticky, you can add a little more flour, but be careful not to add too much.

First Rise: Lightly grease a large bowl with vegetable oil and place the dough in it. Cover with a clean kitchen towel and let it rise in a warm place for about 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. Turn it out onto a lightly floured surface and divide the dough into 12 equal portions. Roll each portion into a ball and arrange them in a greased 9×13-inch baking pan or on a parchment-lined baking sheet.

Second Rise: Cover the rolls with a kitchen towel and let them rise again for about 30 minutes, or until puffed up and nearly doubled in size.

Bake the Rolls: Preheat your oven to 350°F (175°C). Beat the remaining egg with a tablespoon of water to create an egg wash, and brush it over the tops of the rolls. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Cool and Serve: Allow the rolls to cool slightly before serving. They are best enjoyed warm but can also be stored in an airtight container for up to 3 days.

Serving and Storage Tips: