Brioche rolls

Ingredients for 1 servings:

• 625 g flour
• 5 tbsp sugar
• 1 tbsp, leveled salt
• 1 egg(s)
• 85 g butter
• 360 ml milk
• 1 packet of dry yeast
• Flour for the work surface
• n. B. Milk for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours

Heat the milk and stir in the yeast and 1 tablespoon of sugar. Set the mixture aside to rise. For the dough, place the remaining ingredients in a bowl and add the milk mixture. Knead with a hand mixer fitted with a dough hook for about 3 minutes, then transfer to a floured surface and continue kneading by hand. Return the dough to the bowl and let it rise for 1.5 hours. Knead the dough again on a floured surface and divide it into 8 equal pieces. Roll out each piece lengthwise and fold both sides towards the middle so that one side lies on top of the other. Roll out the piece of dough once more lengthwise and then roll it up lengthwise. Cut the resulting roll in half to create 2 pieces. Repeat this process with all the dough pieces and arrange the rolls in a cake pan lined with baking paper, leaving about 1.5 cm between them. Let the rolls rise for another 40 minutes. Brush the rolls with a little milk. Bake in a hot oven at 180°C top/bottom heat on the middle rack for about 25 minutes.