Milk brioche rolls

at room temperature

heated to about 110 degrees Fahrenheit

large mixing bowl, combine the, and make a well in the center

Crack into the well and pour in the warmed whole milk

Gradually incorporate the into the wet ingredients until a dough forms

Knead, on a floured surface for about 10 minutes or until it becomes smooth and elastic

in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size

Punch down the risen divide it into equal portions to form rolls

Let, rise again for about 20-30 minutes until they puff up

to cool on a wire rack before serving