Fluffy Soft Brioche Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1/2 cup unsalted butter, softened
02 -
4 cups all-purpose flour, spooned and leveled
03 -
1 teaspoon salt
04 -
3/4 cup warm milk (105°F)
05 -
1/4 cup plus 1 tablespoon granulated sugar
06 -
1 1/2 teaspoons active dry yeast
07 -
3 large eggs
→ Egg Wash
08 -
1 large egg
09 -
1 teaspoon water
# Instructions:
01 -
Mix together the warm milk (105°F), yeast, and 1 tablespoon sugar in a large measuring cup. Stir gently, then leave it alone for 10 minutes to get foamy.
02 -
Using a stand mixer with the hook attachment, combine the all-purpose flour, eggs, salt, the frothy yeast mixture, and the remaining sugar. Start at low speed until the ingredients start blending, then switch to high speed. Keep it going for 4-5 minutes until it forms a dough.
03 -
Toss in the softened butter a bit at a time. Keep mixing on high speed for 5-10 minutes until the dough becomes stretchy and smooth, and stops clinging to the sides of the bowl.
04 -
Grease a bowl lightly and put your dough in it. Cover it with either a towel or plastic wrap. Let it rest for an hour or until it doubles in size. If you’re short on time, use your oven's proof function.
05 -
Press the dough down and divide it into 12 pieces of roughly the same size. Roll them into little balls and place them evenly in a 9x13 inch deep baking dish.
06 -
Cover the rolls and let them rise again for about an hour while they puff up.
07 -
Brush the rolls with the egg wash (a mix of the egg and water). Bake them in the oven at 350°F for about 25 minutes, until the tops turn golden and beautiful.
# Notes:
01 -
Need to plan ahead? Shape the dough into rolls, cover them, and pop them in the fridge overnight. Bring them to room temperature for 20 minutes before baking.
02 -
Store these in a sealed container at room temperature for up to 2 days. Or, freeze them to keep for as long as 2 months.