WW Milk Brioche Rolls

Step 1: Activate the Yeast

1. In a small bowl, combine the warm almond milk, active dry yeast, and 1 teaspoon of the sugar. Allow this mixture to sit for about 5-10 minutes until it becomes frothy. This is crucial because it shows that the yeast is active, which will help the dough rise properly.

Step 2: Mix the Dough

1. In a large mixing bowl or the bowl of a stand mixer with a dough hook, combine the white whole-wheat flour, the remaining sugar, and salt. Add the frothy yeast mixture and the eggs, then mix on low speed until a rough dough forms.

Step 3: Add the Butter

1. With the mixer on low speed, gradually add the softened light butter to the dough, one tablespoon at a time, allowing each piece to be fully incorporated before adding the next. This will take about 5-7 minutes. Continue kneading until the dough is smooth and elastic. This step gives your brioche rolls their light, fluffy texture.

Step 4: Let the Dough Rise

1. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours or until it has doubled in size. This rising time is essential for the rolls to become light and airy.

Step 5: Shape the Rolls

1. After the dough has doubled, punch it down gently to release the air. Divide the dough into 12 equal portions and shape each one into a ball.

Step 6: Second Rise

1. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll. Cover them again with a towel and let them rise for another 30-45 minutes until they are puffy.

Step 7: Bake the Rolls

1. Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg white. Bake for 15-20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.

Step 8: Cool and Serve

1. Remove the rolls from the oven and allow them to cool on a wire rack. Serve warm or at room temperature, and enjoy!