These Soft & Fluffy Milk Brioche Rolls are buttery, slightly sweet, and incredibly light—just like the ones from a French bakery! They have a golden, shiny crust with a soft, airy inside, making ...

This recipe uses a technique called tangzhong. It goes by several other names, such as hot water bread (or water roux bread), Hokkaido or Japanese milk bread and 65 degree bread (because you cook ...

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.

If you have a food mixer with a paddle fitting, make the dough as follows: into the bowl put the flour, salt, yeast, milk and eggs and mix until the dough becomes smooth and shiny. Add the butter ...