1. Activate the Yeast
• Warm the milk to about 110°F (lukewarm).
• Mix with yeast and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.

2. Mix the Wet Ingredients
• In a large bowl, whisk together the eggs, oil, vinegar, and brown sugar.
• Add in the foamy yeast mixture and stir to combine.

3. Add Dry Ingredients
• Gradually add the flour and salt, mixing until a shaggy dough forms.
• Knead (by hand 10–12 minutes, or stand mixer 7–8 minutes) until smooth and elastic.

4. Incorporate Butter
• Add the softened butter a little at a time while kneading.
• Continue until the dough is silky and pulls away from the bowl.

5. First Rise
• Place dough in a lightly greased bowl, cover, and let rise for 1–2 hours, until doubled.

6. Shape the Brioche
• Punch down dough and divide into equal portions (balls or logs).
• Arrange in a greased baking tin (close together for pull-apart style).

7. Second Rise
• Cover and let rise again for 45–60 minutes, until puffy.

8. Bake
• Preheat oven to 350°F (175°C).
• Brush tops with beaten egg or milk for shine.
• Bake for 25–30 minutes until golden brown.

9. Serve
• Let cool slightly, then tear apart and enjoy the cloud-like softness.

Tips for Success
• Vinegar adds tenderness and helps structure the dough.
• For extra richness, brush with melted butter right after baking.
• Store in an airtight container to keep the rolls soft for days.