Milk Brioche Rolls

Milk Brioche Rolls

Milk Brioche Rolls


2 cups strong flour
cup butter room temperature
cup water
tablespoons powdered milk
tablespoons sugar
1/4 teaspoons active dry yeast
teaspoon sea salt
teaspoon rum or brandy (optional)

Milk Brioche RollsMilk Brioche Rolls


Mix: Cut the butter into small pieces and soften at room temperature. Add remaining ingredients to stand mixer. Mix on medium speed until flour is completely incorporated.
half of the softened butter to the mixer. Mix on high speed until completely combined, then add the other half of the butter and continue mixing on high speed. Test for gluten development: Once the dough is formed into a smooth ball, use the disc test to test for proper gluten development. Dust the dough with a little flour. Take a small piece of dough and stretch it between your fingers. It should be translucent enough that you can see your fingers through it without tearing it.
it rise: Shape the dough into a loose ball, place it in a clear fermentation container, and let it rise in a warm, moist environment until it doubles in size. See note 1.
it rest: Divide the dough into 10 pieces and roll them into balls. Cover loosely and let rest for 15 minutes.
Roll each ball firmly to release gas and form a smooth, dense crust on the surface. To do this, pull the fabric over the board and tuck the excess fabric to the bottom. Place each roll on a baking sheet, about 1cm apart.
fermentation: Ferment until doubled in size. At this point, preheat the oven to 350°F.
Bake at 350°F for 20-25 minutes or until dough is golden brown. (Optional: For a shiny crust, brush with egg immediately after removing from the oven. Crack the egg into a small bowl and mix well. Using a pastry brush, brush a thin layer of egg yolk.
from the mold and let rest on a cooling rack. Serve warm with honey and butter. enjoy!

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