3/4cupbutterat room temperature, plus more melted butter for brushing the rolls
6egg yolks
1/2cupevaporated milk
oil for greasing a large bowlbaking sheet, and brioche molds
Instructions
Dissolve yeast in warm water.
Add 1 tablespoon sugar to the yeast and allow it to activate. The yeast should double in volume.
Add 1/2 cup of flour to the yeast.
Beat butter and sugar in an electric mixer until light and fluffy.
Add the egg yolks one at a time. Beat well.
Add flour and milk alternately. Mix on low until incorporated fully.
Add the yeast mixture to the electric mixer and mix until combined.
If you have a breadmaker add the dough to the breadmaker and select a dough setting. Allow the machine to complete the breadmaking process.
Bread Dough by Hand
Alternatively, knead the dough by hand on a clean surface dusted with flour until smooth and elastic. Let the dough rest in a bowl greased lightly with canola oil.
Cover the bowl with plastic wrap and let the dough rise until double in size, about one to two hours.
Making the Rolls
Punch the dough down and divide into twelve small balls.
Roll out each dough ball into a thin sheet.
Brush the flattened dough with melted butter.
Roll the dough into a thin sausage.
Coil the sausage like dough into a spiral-shaped bun.
Place the bun on a lined baking sheets or greased fluted brioche molds.
Set the buns aside to rise until they have doubled in size.
When the dough is almost done, preheat the oven to 180 degrees or 350 degrees F.
Bake until the buns are golden.
Brush buns with melted butter and dust with caster sugar or finely grated cheese.