Brioche rolls: very soft and fragrant!

INGREDIENTS
For dough:
320ml (1 1/4 cups) of milk
1 egg
100g (1/2 cup) of butter (melted)
110g (1/2 cup) of sugar
7g of dry yeast
620g (5 1/4 cups) of flour
Salt

260g (1 1/4 cups) of sugar
110g (1/2 cup) of butter
Milk
Shredded coconut

METHOD
1. In a bowl add the milk, egg, butter (melted), sugar, and dry yeast and whisk. Add the salt gradually add the flour and mix it with the wooden spoon. When the dough starts to form knead it with hands to obtain smooth dough. Cover with cling film and let it rise for 2 hours, or until is double in volume.
2. Meanwhile add the butter and sugar in the bowl and mix it with a spatula to combine.
3. After time has elapsed punch out the gas from the dough and transfer it to the working surface.
4. Cut the dough into half and roll out each half into a rectangular shape. Spread the butter/sugar on top evenly and roll it out. Cut it into pieces/rolls (6 pieces each half).
5. Transfer the rolls to the baking tray covered with parchment paper and cover with a cloth. Let them rise for 45 minutes, or until they are double in volume.
6. After 45 minutes transfer the rolls to the oven and bake them at 180°C/360°F for 30 minutes.
7. Pour the milk on the rolls after baking and sprinkle with shredded coconut. Serve them on the serving dish and enjoy.
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