1. Prepare the Dough
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Add the warm milk, eggs, and vanilla extract if using. Mix until a shaggy dough forms.
Gradually add the softened butter a little at a time, kneading well after each addition until fully incorporated.
2. Knead the Dough
Knead the dough for 10–12 minutes by hand or 8 minutes using a stand mixer with a dough hook until smooth, soft, and elastic. The dough will be slightly sticky.
3. First Rise
Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
4. Shape the Rolls
Punch down the dough gently and divide it into 12 equal portions.
Shape each piece into a smooth ball and place them in a greased baking dish or lined tray, leaving a little space between each roll.
5. Second Rise
Cover loosely and let the rolls rise again for 45 minutes to 1 hour, until puffy and nearly doubled.
6. Egg Wash
Whisk together the egg yolk and milk. Brush the tops of the rolls gently for a shiny golden finish.
7. Bake
Preheat the oven to 350°F (175°C).
Bake for 20–25 minutes or until deeply golden brown on top.
8. Cool and Serve
Let the rolls cool for 10 minutes before serving. Enjoy warm with butter, honey, jam, or chocolate spread.
Tips for Extra Soft Rolls
Use room temperature eggs and softened butter for a smoother dough.
Do not add too much extra flour; slightly sticky dough makes softer brioche.
Store in an airtight container for up to 3 days.
Reheat briefly before serving for fresh-baked softness.
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