Brioche bread

Make the starter: warm milk, sugar and yeast in a bowl; stand 10 to 15 minutes until bubbly.

With the paddle, add all the egg yolks, about half the flour and a pinch of salt; mix 5 minutes on medium to high to develop the gluten.

Add the butter about a tablespoon at a time until all incorporated; scrape down.

Switch to the dough hook, add the rest of the flour and knead about 5 minutes on medium to high.

Put the dough in a well-buttered bowl, butter its surface, cover with plastic and leave in a warm, damp place until doubled, about an hour.

Punch down, divide into well-greased baking pans, cover with plastic and proof until doubled.

Egg wash the tops for shine.

Bake at 375F: 10 to 15 minutes for dinner rolls, about 20 to 25 minutes for the loaf.

Cool at least 10 to 15 minutes before eating so the bread keeps its moisture and structure.

Variation: sprinkle the egg-washed rolls with a little fleur de sel or sea salt.