Old Fashioned Soft and Buttery Yeast Rolls

I heated the milk in the microwave for 25 seconds, you need to be careful not to overheat it or the yeast will die!

See also HOT HAM & CHEESE ROLLS

In a lukewarm moche, I dissolved the baker’s yeast and set it aside for approximately 10 minutes.

After that, I combined the flour, with the white sugar, kosher salt, and the bag of vanilla sugar in a medium mixing bowl.

Then, I added in the rapeseed oil, and I mixed well until combined, and I gradually poured in the heated milk and yeast combo.

And then, I kneaded the dough until it was soft and homogeneous, and I covered it in a salad bowl with a tea towel, and I leave the dough in a warm place until its size multiplied.

At this point, I needed to preheat the oven to 180 degrees Fahrenheit.

On a lightly floured work surface, I buttered the mold and put a baking sheet on top.

I degassed the dough with the palm of my fingers, and divided it and made normal dough balls, and put them in the mold, separating them slightly.

I leave them for around 20 minutes of resting time before brushing the brioche with milk and baked them for 25 minutes in the preheated oven.

Give it a quick try!! It really deserves it, for more easy bread recipes like this one, take a look at the related posts below!!