You can fill them with cream, jam or chocolate chips, these brioche rolls are super soft and fragrant. Ideal for both a snack and breakfast! 

INGREDIENTS
For the dough:
320ml of milk
1 egg
100g of melted butter
110g of sugar
7g of dry brewer’s yeast
620g of 00 flour
Salt

260g of sugar
110g of butter
Milk
Grated coconut

PREPARATION
1. In a bowl mix the milk with the melted butter, the egg, the sugar and the dry brewer’s yeast. Once the ingredients have melted, add the flour gradually and mix with a wooden spoon. When the dough begins to form, add the salt and work with your hands until you obtain a smooth dough. Cover the bowl with cling film and let rise for 2 hours or until doubled in size.
2. In the meantime, mix the butter with the sugar.
3. Once the time has passed, eliminate the air from the dough and transfer it to the work surface.
4. Cut it in half and roll it out with a rolling pin into a rectangular shape. Spread the butter and roll the dough. Cut it into slices to get rolls.
5. Place them on the baking tray, cover them with a cloth and let them rise for 45 minutes.
6. Cook the rolls in a static oven at 180° for 30 minutes.
7. Pour the milk over the brioche and sprinkle the grated coconut.