Recipe for Brioche Rolls with Applesauce

Dissolve the yeast in the warm milk. Pour the flour, salt, and sweetener into the bowl of the mixer. Mix. Add the egg and then the milk-yeast mixture. Knead the dough on low speed for 5 minutes.

Then add the butter in pieces and knead for another 5 minutes until it is completely incorporated. The dough should be soft and should pull away from the sides. Shape into a ball and let the dough rise in a bowl for 1 hour.

When the dough has risen well, punch it down on the work surface. Divide the dough into 15 balls the size of a clementine.

Shape: Roll out a ball of dough into an oval, place a teaspoon of filling in the center. Fold the top of the dough over the filling, seal the edges, and cut the bottom part of the dough into strips, folding them over and tucking them underneath.

Place the small rolls on two baking sheets lined with silicone mats or parchment paper and let rise for 45 minutes.

To finish, preheat the oven to 200°C. Brush the rolls with milk. Bake for 10 to 15 minutes. Once out of the oven, let the rolls cool on a rack.