Milk Brioche Rolls

III. Preparation

A. Making the dough

1. In a small saucepan, heat the milk until it is warm but not boiling. Remove from heat and let it cool slightly.
2. In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes, or until the yeast is foamy.
3. Add the flour, salt, and beaten eggs to the yeast mixture, stirring until a shaggy dough forms.
4. Cut the butter into small pieces and gradually add them to the dough, mixing until the butter is fully incorporated and the dough is smooth and elastic.

B. Rising and shaping the rolls

1. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place until it has doubled in size, about 1-2 hours.
2. Once the dough has risen, gently punch it down and divide it into equal-sized portions.
3. Shape each portion of dough into a smooth ball and place them on a baking sheet lined with parchment paper, leaving some space between each roll.
4. Cover the rolls with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size again.

C. Baking the rolls

1. Preheat your oven to 375°F (190°C).
2. Brush the tops of the rolls with beaten egg for a shiny finish, if desired.
3. Bake the Milk Brioche Rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
4. Remove the rolls from the oven and let them cool slightly before serving.