For the Dough
3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
1 teaspoon salt
¾ cup warm milk
2 large eggs
¼ cup unsalted butter, softened
1 tablespoon vegetable oil
For the Egg Wash
1 egg
1 tablespoon milk
Optional toppings:
Sesame seeds
Poppy seeds
Melted butter for brushing
Step-by-Step Instructions
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Egg
1. Activate the Yeast
In a small bowl, combine the warm milk and yeast. Let it sit for about 5–10 minutes until it becomes foamy. This step ensures the yeast is active and will help the dough rise properly.
2. Mix the Dough
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough begins to form.
3. Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes. The dough should become smooth, elastic, and slightly sticky.
You can also knead the dough using a stand mixer with a dough hook for about 6 minutes.
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4. First Rise
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
5. Shape the Rolls
Punch down the dough to release air. Divide it into 12 equal pieces and shape each piece into a smooth ball.
Place the balls into a greased baking dish or lined baking tray, leaving a little space between each roll.
6. Second Rise
Cover the tray and allow the rolls to rise again for 30–40 minutes until puffy.
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Brioche
Buttery
Milk
7. Apply Egg Wash
Whisk together the egg and milk, then gently brush the tops of the rolls. This gives them a beautiful shiny golden finish.
8. Bake
Bake in a preheated oven at 180°C (350°F) for 18–22 minutes, or until the tops are golden brown.
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