Super Soft Brioche Dinner Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3/4 cup warm milk (105°F)
02 -
1 1/2 teaspoons active dry yeast
03 -
1/4 cup plus 1 tablespoon granulated sugar
04 -
1 teaspoon salt
05 -
4 cups all-purpose flour, spooned and leveled
06 -
3 large eggs
07 -
1/2 cup unsalted butter, softened
→ Egg Wash
08 -
1 large egg
09 -
1 teaspoon water
# Instructions:
01 -
Combine warm milk (105°F), yeast, and 1 tablespoon sugar in a large measuring cup. Whisk gently and let it sit for 10 minutes until frothy.
02 -
In a stand mixer with hook attachment, combine flour, remaining sugar, salt, eggs, and the frothy yeast mixture. Mix on low until flour starts incorporating, then increase to high speed. Continue mixing for 4-5 minutes until dough takes shape.
03 -
Add softened butter chunks to the dough. Mix on high speed for 5-10 minutes until dough becomes smooth and elastic, no longer sticking to the bowl sides.
04 -
Place dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap. Let rise for 1 hour or until doubled in size. For faster rising, use oven's proof setting.
05 -
Punch down dough and divide into 12 equal pieces. Shape each piece into round balls and place in a 9x13 inch deep baking dish.
06 -
Cover shaped rolls and let them proof for another hour.
07 -
Brush rolls with egg wash (egg beaten with 1 teaspoon water). Bake at 350°F for about 25 minutes until golden brown.
# Notes:
01 -
These rolls can be made ahead - after shaping, cover and refrigerate overnight. Let sit at room temperature for 20 minutes before baking.
02 -
Store at room temperature in an airtight container for 1-2 days, or freeze for up to 2 months.