1. Before mixing the dough, prepare the Tangzhong.
2. Add the milk and flour to a small saucepan or skillet and bring to medium heat. Whisk constantly until a thick paste forms (about 3-5 minutes).
   20 grams all-purpose flour, 100 grams milk
3. Remove the saucepan from heat and allow the Tangzhong to cool before preparing the dough.

   To do this quickly, spread the thick paste over a large plate, cover it with plastic wrap and place it into the fridge. It should be cool enough within 5-10 minutes.

Mix the Dough

1. In a bowl of a stand mixer with the dough hook attachment, add the active sourdough starter, cooled Tangzhong, sugar, cold milk, cold eggs, flour, and salt. Mix on low for about 5 minutes until all of the ingredients are incorporated and a stiff, thick dough forms. While the dough mixes, prepare the butter.
   75 grams active sourdough starter, 120 grams tangzhong, 50 grams sugar, 50 grams milk, cold, 150 grams eggs, cold, 6 grams salt, 375 grams bread flour
2. To incorporate easily, the butter should be cold, but not rock hard. I like to remove it from the fridge 5-10 minutes before adding it to the dough. Slice the cold butter into 10-12 slices total.

   The butter was about 62 degrees F.
   126 grams unsalted butter, cold
3. While still mixing on low, add one slice of butter every 10-20 seconds.
4. Once all of the butter has been added, increase to medium speed and knead the dough for 10-15 minutes more or until the dough is smooth, elastic, tacky to the touch and passes the windowpane test.

   While kneading the dough, the mixer will get warm, which in turn can heat the dough. It is important to keep the dough cool to prevent the butter from melting. If you notice that the dough is getting warm, stop kneading, cover and place the dough into the fridge to cool for 10-15 minutes. Then continue with the kneading until it passes the windowpane test.
5. Signs that Your Dough Has Been Kneaded Enough:

   - It is no longer sticky

   -Instead, the dough is smooth and tacky to the touch.

   -The dough no longer tears when spread out thin enough that light passes through.

Bulk Fermentation:

1. Place the dough in a straight-edge bowl, covered with a plastic cover or plastic wrap and leave to double in size. At 70 degrees F, this took about 7-9 hours.
2. Once the dough has doubled in size, keep covered and place it in the fridge overnight or up to 48 hours.

   Brioche dough is very sticky, so a cold proof helps the dough to be more manageable while shaping. If you’d like to skip this step, place the dough in the fridge for at least 2 hours for easier shaping.

Shaping:

1. Remove the dough from its container onto a clean work surface. With a bench scraper, divide the dough into 16 equal pieces, about 56 grams each.

   Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Place them in a greased 9x9 metal baking pan. Repeat until all the rolls are shaped.

Second Rise

1. Cover and leave to complete its second rise. I placed my rolls in my favorite proofing box at 90 degrees F for 1-2 hours. You could also place the rolls in an OFF oven with just the light on to help speed up this step.

   The dough balls should look light and airy. The dough shouldn’t be cool to the touch. Since this is an enriched dough and it is cool from being in the fridge, this step will take some time. Be patient. Don’t rush this step, otherwise the brioche rolls will bake up dense.

Bake

1. Once the rolls have completed the second rise, preheat the oven to 400 degrees F. With a pastry brush, top the dough with an egg wash.
   egg wash
2. Bake for 15-18 minutes or until the internal temperature is at least 190 degrees F.

   If the tops of the Sourdough Brioche Rolls are getting too dark, cover with a piece of aluminum foil and continue to bake.
3. Remove the rolls from the oven and brush the tops of each roll with butter (this makes the rolls even softer!) Serve warm and enjoy!