Ultra-Fluffy Milk Brioche Rolls
I. Ingredients
1. For the Dough:
Bread Flour: 3 ½ cups (sifted).
Warm Milk: 1 cup (approx. 35°C–40°C).
Instant Yeast: 1 tbsp.
Granulated Sugar: ¼ cup.
Fine Salt: ½ tsp.
Large Egg: 1 (at room temperature).
Unsalted Butter: 4 tbsp (must be very soft, but not melted).
2. For the Glaze & Garnish:
Egg Wash: 1 egg yolk whisked with 1 tbsp of milk.
Sesame Seeds: For sprinkling on top.
Melted Butter: 1 tbsp (to brush after baking for extra shine).
II. Instructions
Step 1: The Yeast Mix
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it rest for 5–10 minutes until it becomes frothy and bubbly.
Step 2: Mixing the Dough
In a large mixing bowl (or a stand mixer), combine the flour and salt. Make a well in the center and pour in the yeast mixture and the beaten egg. Mix until a sticky dough forms.
Step 3: Incorporating the Butter
Add the softened butter one tablespoon at a time. Knead the dough for 10–12 minutes.
Note: The dough will feel very sticky at first—don’t add extra flour! Keep kneading until it becomes smooth, elastic, and pulls away from the sides of the bowl.
Step 4: First Proofing
Place the dough in a greased bowl. Cover it with plastic wrap and let it rise in a warm, dark place for 1 to 1.5 hours until it has doubled in size.
Step 5: Shaping the Rolls
Gently punch down the dough to release the air. Divide it into 12 to 15 equal pieces. Roll each piece into a tight, smooth ball. Place them in a greased baking pan, leaving a small gap between each ball.
Step 6: Second Proofing
Cover the pan and let the rolls rise again for 30–45 minutes. They should grow until they are touching each other and look “puffy” (as seen in the top half of your image).
Step 7: Baking
Preheat your oven to 180°C (350°F).
Gently brush the tops with the egg wash and sprinkle with sesame seeds.
Bake for 20–25 minutes until the tops are a deep golden brown.
