Buttery Bliss Brioche Rolls (Printable version)
Soft, buttery French brioche rolls perfect for breakfast or dinner.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Egg Wash
08 - 1 large egg
09 - 1 tbsp whole milk
# How to Prepare:
01 - In stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to dry ingredients. Mix on low speed until a shaggy dough forms.
03 - With mixer on medium speed, add butter one cube at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for 8-10 minutes until dough is smooth, shiny, and elastic.
04 - Transfer dough to lightly greased bowl, turning to coat all sides. Cover with plastic wrap or damp towel. Let rise in warm, draft-free place for 1 to 1.5 hours until doubled in size.
05 - Punch down dough to release air. Turn onto lightly floured surface and divide into 12 equal portions. Shape each piece into smooth, taut ball by tucking edges underneath.
06 - Arrange dough balls in greased 9x13-inch baking pan or on lined baking sheet, leaving slight space between. Cover loosely and let rise 45-60 minutes until puffy and nearly doubled.
07 - Preheat oven to 350°F during final rise period.
08 - Whisk together egg and tablespoon milk until blended. Gently brush tops of risen rolls with egg wash for golden finish.
09 - Bake for 18-22 minutes until rolls are deep golden brown and sound hollow when tapped. Internal temperature should reach 190°F.
10 - Remove from oven and let cool in pan for 5-10 minutes. Transfer to wire rack. Serve warm or at room temperature.
# Expert advice:
01 -
- The texture is impossibly soft, like clouds wrapped in golden buttery goodness
- These rolls transform simple soup night into something worth celebrating
02 -
- Cold butter creates disaster, make absolutely sure it is softened before you start
- The dough might feel sticky and strange at first but keep kneading, it will transform
03 -
- Weighing your flour instead of using cup measures will give you consistent results every time
- Resist the urge to add more flour, the dough will become manageable as the butter incorporates