Buttery Brioche Dinner Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3/4 cup milk
02 -
1 1/2 tsp dry active yeast
03 -
1/4 cup + 1 tbsp sugar
04 -
1 tsp salt
05 -
4 cups all-purpose flour
06 -
3 large eggs
07 -
1/2 cup unsalted butter, softened
→ Egg Wash
08 -
1 large egg
09 -
1 teaspoon water
# Instructions:
01 -
Add 3/4 cup warm milk (about 105°F) to a large measuring cup along with 1 1/2 teaspoons yeast and 1 tablespoon sugar. Whisk and let sit for about 10 minutes until frothy.
02 -
In a stand mixer with hook attachment, combine 4 cups all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, 3 large eggs, and the frothy yeast mixture. Mix on low speed until flour begins to incorporate, then increase to high speed for 4-5 minutes until dough begins to take shape.
03 -
Add 1/2 cup softened unsalted butter in chunks to the dough. Continue mixing on high speed for 5-10 more minutes until dough no longer sticks to sides of bowl and has a smooth elastic texture.
04 -
Place formed dough into a lightly greased bowl. Cover with kitchen towel or plastic wrap and let rise for about 1 hour or until doubled in size. For faster rising, place in oven on proof setting.
05 -
Punch down dough and divide into 12 equal pieces. Shape each piece into round balls. Place in a 9x13 inch deep baking dish and let proof covered for another hour.
06 -
Make egg wash by combining 1 egg with a teaspoon of water. Brush over each roll using a pastry brush. Bake at 350°F for about 25 minutes until golden brown.
# Notes:
01 -
Make ahead: Once rolls are formed, cover and refrigerate for several hours or overnight before baking
02 -
Let refrigerated rolls sit at room temperature for 20 minutes before baking