Brioche Breakfast Rolls Recipe with Vanilla Glaze

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 cup whole milk, warmed
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 tsp pure vanilla extract
• 1/2 tsp fine salt
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp pure vanilla extract

Method

1. Warm the milk to about 110°F (just warm to the touch), then sprinkle in the yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, yeast mixture, vanilla extract, and softened butter.
3. Mix with a wooden spoon or dough hook until a sticky dough forms. Knead by hand or with a mixer for 8-10 minutes, until the dough is smooth and elastic.
4. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. For deeper flavor, you can refrigerate overnight.
5. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spacing them slightly apart.
6. Cover loosely and let rise again for 45-60 minutes, until puffy and nearly doubled.
7. Preheat your oven to 350°F (175°C). Bake the buns for 18-22 minutes, or until golden brown and set. Cool slightly on a wire rack.
8. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle generously over warm buns before serving.