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Milk Brioche Rolls

Are you in the mood for a buttery, soft, and sumptuous treat that melts in your mouth? Do you crave something that’s both comforting and elevating at the same time? If your answer is a resounding ‘Yes!’, then you’re in the right place. Today, we’ll dive deep into the delectable world of Milk Brioche Rolls!

The magic of these rolls doesn’t stop at the baking. Serve them with luxurious jams, creamy cheeses, or transform them into gourmet sandwiches. Every bite promises an indulgence.

Grandma’s Whisk: The Tale of Soft & Fluffy Milk Brioche Rolls

There are recipes, and then there are heirlooms. This Milk Brioche Roll recipe is, for me, the latter. Whenever I sink my teeth into these soft, buttery rolls, I’m instantly transported to my grandma’s warm, sunlit kitchen, enveloped by the aroma of freshly baked bread and the gentle clink of her porcelain tea set.

Grandma Elise, a sprightly lady with snow-white hair and sparkling blue eyes, was the essence of everything warm and comforting. Born in a small village near Provence, France, she had tales that could captivate anyone from restless toddlers to cynical teenagers. However, the stories that stood out the most were not spoken but baked.

I remember being about seven, visiting her during the summer holidays. She would wake up at the crack of dawn, and by the time I’d lazily roll out of bed, the house would be filled with the rich scent of yeast and butter. On the wooden table would be a row of golden Milk Brioche Rolls, steam still wafting off them, waiting to be slathered with her homemade berry jam.

One morning, as she was teaching me the art of kneading – a task that seemed almost magical under her dexterous fingers – she shared the story behind this particular recipe. During World War II, when resources were scant, making something as ‘luxurious’ as brioche was a rarity. But young Elise was determined. She had seen the recipe in an old magazine and decided to save it for a special occasion.

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That occasion came when her eldest brother returned home after the war. Using the few ingredients they could gather, she and her mother set out to make the brioche rolls. They didn’t have enough eggs or butter as per the original recipe, so they improvised. What resulted were rolls that were, as she put it, “Not quite brioche, but something even better.” The family loved them so much that they became a staple for any significant event.

Ingredients:

1 cup (240ml) whole milk, lukewarm
2 ¼ tsp (7g) active dry yeast
4 cups (500g) all-purpose flour, plus more for dusting
1/3 cup (70g) granulated sugar
1 tsp salt

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