Description
These Brioche Dinner Rolls are soft, buttery, and slightly sweet, perfect for accompanying any meal or serving as a base for sliders. Made with a rich dough that involves yeast fermentation and multiple proofs, these rolls bake up golden brown with a shiny crust thanks to an egg wash, offering a tender crumb and delightful flavor.
Ingredients
Scale
Yeast Mixture
- 3/4 cup warm milk
- 1 1/2 tsp dry active yeast
- 1/4 cup sugar
Dough
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- Make the yeast mixture: In a large measuring cup, combine the warm milk with the dry active yeast and 1/4 cup sugar. Let the mixture sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Add everything but the butter to the mixer: In a mixing bowl, combine the flour, 1 tbsp sugar, salt, eggs, and the frothy yeast mixture. Mix on medium speed until a dough begins to form and is roughly combined.
- Add softened butter: Gradually incorporate the softened unsalted butter into the dough while continuing to mix. Knead the dough until it becomes smooth, elastic, and cohesive. This process usually takes about 5 to 7 minutes with a stand mixer or a bit longer by hand.
- Proof the dough: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
- Shape into rolls and proof again: Punch down the risen dough and divide it evenly into 12 portions. Shape each portion into a smooth ball and place them on a greased baking sheet or in a baking dish. Cover again and allow them to proof for about 30 to 45 minutes until they puff up.
- Brush with egg wash and bake: Preheat your oven to 350°F (175°C). Beat the egg with 1 tsp water to make an egg wash. Gently brush the tops of the rolls with the egg wash to create a shiny, golden crust during baking. Bake the rolls in the oven for 25 minutes or until they are golden brown on top and sound hollow when tapped.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Use room temperature butter for easier incorporation into the dough.
- Allow adequate proofing time for soft, fluffy rolls.
- Brush rolls with egg wash right before baking to achieve a beautiful golden color.
- Store leftover rolls in an airtight container to maintain freshness.
- These rolls can be frozen after baking and reheated before serving.
