Almond Milk Brioche Rolls

Almond Milk Brioche Rolls


Ingredients
400 grams all-purpose flour
260 milliliters almond milk
200 grams unsalted butter
4 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon active dry yeast
1 large egg, beaten
1 teaspoon almond milk (for brushing)
Instructions
Activate Yeast:
Warm the almond milk slightly (lukewarm, not hot).
Add the yeast and 1 tablespoon of sugar. Stir and let sit for 5–10 minutes until frothy.
Make the Dough:
In a large bowl, mix the flour, remaining sugar, and salt.
Gradually add the yeast mixture and beaten egg. Mix until a sticky dough forms.
Incorporate Butter:
Cut the butter into small pieces. Knead it into the dough gradually until fully incorporated and smooth.
First Rise:
Cover the dough with a clean towel and let it rise in a warm place for about 1–2 hours or until it doubles in size.
Shape the Rolls:
Punch down the risen dough and divide it into equal portions. Shape each portion into a roll and place them on a baking tray lined with parchment paper.
Second Rise:
Cover the rolls loosely with a towel and let them rise again for 30–45 minutes until puffed up.
Preheat Oven:
Preheat your oven to 180°C (350°F).
Brush and Bake:
Brush the tops of the rolls with almond milk. Bake for 15–20 minutes, or until golden brown and cooked through.
Cool and Serve:
Let the rolls cool slightly before serving. Perfect for breakfast or as a snack!
Enjoy your soft and buttery Almond Milk Brioche Rolls! 🥐✨

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