Milk Brioche Rolls 2

 

Tips for Making the Recipe

  • Warm  Milk: Ensure the milk is warm but not hot, as too much heat can kill the yeast. The milk should be around 110°F (43°C).

 

  • Kneading: Knead the dough long enough to develop the gluten, which gives the rolls their light, airy texture.

 

  • Don’t Overcrowd the Rolls: Leave some space between the rolls when placing them on the baking sheet so they can rise properly.

 

  • Check for Doneness: The rolls should be golden brown on top when done. You can also tap the bottom of a roll—if it sounds hollow, it’s done.

 

  • Use Fresh Yeast: Make sure your yeast is fresh and active to ensure the dough rises properly.

How to Serve