Brioche Rolls

brought by Kristin Marshall

1/2 kg flour

150 gr warm milk

20 gr yeast

7.5 gr salt

75 gr sugar

125 gr butter, softened

2 eggs

Mix the eggs, sugar, salt, yeast and warm milk. Then add the flour and butter. Let it raise for 1 1/2 hours, punching down after 45 minutes (that is usually when I roll it out into shapes and then let it rise the remainder of the time on a baking sheet). Bake them in a 425 degree oven for about 10 minutes.