Parmesan Brioche

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Ensure milk is around 37°C for best yeast activation.

2. 2

   Add flour, eggs, and salt to the yeast mixture. Mix until a shaggy dough forms, then gradually incorporate the softened butter piece by piece, kneading for 8-10 minutes until smooth and elastic.

   Tip: This can be done in a stand mixer with a dough hook attachment.

3. 3

   Fold in the grated Parmesan, thyme, and black pepper until evenly distributed throughout the dough.

   Tip: Reserve 2 tablespoons of Parmesan for topping the rolls.

4. 4

   Place dough in a lightly buttered bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.

   Tip: A warm kitchen will speed up the rising process.

5. 5

   Turn dough onto a work surface and divide into 8 equal pieces. Shape each piece into a round ball and place on a parchment-lined baking tray, spacing them about 5 cm apart.

   Tip: Smooth, taut surfaces on your rolls will give them a better shape as they bake.

6. 6

   Cover the tray with a cloth and let the rolls proof for 45 minutes until they're pillowy and nearly doubled.

   Tip: They should spring back slowly when lightly poked with your finger.

7. 7

   Preheat your oven to 200°C. Brush the tops of each roll with the beaten egg yolk and sprinkle with the reserved Parmesan cheese.

   Tip: A pastry brush ensures even egg wash coverage for a glossy finish.

8. 8

   Bake for 22-25 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.

   Tip: If browning too quickly, loosely tent with foil after 15 minutes.

9. 9

   Transfer warm rolls to a wire rack to cool slightly before serving with butter.

   Tip: These are best enjoyed warm within a few hours of baking.