How to Make Fluffy Milk Rolls with Brioche Dough (Subtitle) 

How to Make Fluffy Milk Rolls with Brioche Dough (Subtitle)
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This time, I would like to introduce you to a milk roll made with a no-knead brioche dough and rolled in condensed milk. Rich in eggs, milk and plenty of butter, it melts in the mouth and bakes up fluffy.
This bread has a delicious egg and milk flavor with a hint of sweetness. It is recommended for those who like soft bread. I hope you will try making it.
Milk Roll
(Ingredients) For 6 paper molds 8cm in diameter and 3cm high
300g bread flour
3 tablespoons sugar (30g)
1 teaspoon (5g) salt
1 teaspoon (4g) instant yeast
100g 2 eggs(110g)
110g milk
40g butter
30g condensed milk (for rolling in)
(For finishing) 1 tablespoon milk
Bake in a preheated oven at 180C (360F) for 13 minutes.
Paper molds 8cm(3.1 in) in diameter and 3cm( 1.2 in)high
(Summary of Method)
Melt butter in warmed milk.
Beat the eggs.
Put the ingredients in a container, mix, and let sit for 15 minutes.
Stretch and fold the dough 10 times.
Primary fermentation until doubled in size
Deflate the dough and fold it several times.
Roll out to a size of 20 x 30 cm
Spread with condensed milk and roll up from the front
Cut into 6 equal pieces and put into a mold
Secondary fermentation until doubled in size
Brush the surface with milk.
Bake in a preheated oven at 180℃ (360F) for 13 minutes.
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