Homemade brioche rolls: how to make them really soft

INGREDIENTS
220ml (3/4 cup) of milk (lukewarm)
120ml (1/2 cup) of fresh cream
Vanilla extract
520g (4 1/4 cups) of all-purpose flour
7g of dry yeast
150g (3/4 cup) of sugar
70g (1/4 cup) of butter (melted)
120g of hazelnut cream
Milk for brushing

METHOD
1. In a small bowl mix the milk, fresh cream, and vanilla extract.
2. In a mixing bowl with flour add the yeast and sugar and mix. Add the melted butter and prepared mixture and mix all together. When dough starts to form knead it with your hands to obtain a smooth dough.
3. Make the cross cut on the dough, cover with cling film, and let it rise for 3 hours, or until is double in volume.
4. After time has elapsed transfer the dough to the working surface, flatten it a bit with the hands, and roll it out to obtain a thin and square sheet. Divide it into 9 squares.
5. On the right side of each square, place a hazelnut cream and wet the edges with water. Make many cuts on one half of the square and roll it up.
6. Transfer them to the baking tray covered with parchment paper, cover them with a cloth, and let them rise for 30 minutes.
7. After 30 minutes brush them with the milk and transfer to the oven. Bake at 180°C/360°F for 25 minutes.
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