Brioche Dinner Rolls
Brioche Dinner Rolls are soft, pillowy mounds of rich, slightly sweet bread and they are the perfect appetizer, side dish, or snack. You won't want to pass these brioche rolls at the dinner table because you'll be too busy hogging them!
Equipment
Ingredients
- 1 cup (240 g) Whole milk
- 2¼ tsp (7 g) Dry yeast
- 4 tbsp (50 g) Sugar
- 3 1/2 cups (445 g) Bread Flour
- 1 cup + 2 tbsp (145) All Purpose Flour
- 2 tbsp Milk Powder, (optional)
- 2 ½ tsp Kosher salt
- 3 (150 g) Eggs
- 1 (18 g) Egg Yolk
- 2 tbsp (28 g) Vegetable Oil
- 6 tbsp (84 g) Salted Butter, , room temperature
Egg Wash
- 1 Egg
- 2 tbsp (30 g) Milk or Water
Instructions
- Warm whole milk in the microwave for about 30 seconds - milk should be lukewarm, about 105 degrees F. Then mix in active dry yeast and 1 tbsp of sugar. Gently whisk and set aside for 10 minutes to bloom. Mixture should become foamy. Then add in eggs, egg yolk, and oil. Whisk together. 1 cup Whole milk 2¼ tsp Dry yeast 3 Eggs 1 Egg Yolk 2 tbsp Vegetable Oil
- Add bread flour, all purpose flour, remaining 3 tbsps of sugar, milk powder, and kosher salt to the bowl of a stand mixer fitted with the hook attachment. Pour in milk/yeast mixture and mix together for about 3 minutes, until everything comes together. 3 1/2 cups Bread Flour 1 cup + 2 tbsp All Purpose Flour 2 tbsp Milk Powder 4 tbsp Sugar 2 ½ tsp Kosher salt
- Begin to add butter, one tablespoon at a time. Dough may break apart and pool at the bottom of the bowl but it will come together, just continue to mix together. Once all of the butter is added, continue to mix on medium high speed for an additional 8-10 minutes, until the dough pulls away from the bowl and is soft and stretchy. 6 tbsp Salted Butter
- Spray a large bowl with nonstick spray and place the dough into the bowl. Cover and let the dough rise until its doubled in size, about 1-2 hours, depending on the temperature of your kitchen.
- Preheat the oven to 350 degrees.
- Punch down the dough and cut the dough into 16 equally sized pieces. Spray a 9x13 baking dish with nonstick baking spray and roll each piece into a ball. Place each roll into the baking dish. Cover with a kitchen towel and allow it to rise again for about 30-45 minutes, until puffy.
- Make the egg wash - add egg and milk to a small bowl and whisk together. Brush each roll with the egg wash. Bake for 25-30 minutes, until golden brown on top and the 1 Egg 2 tbsp Milk or Water
Notes
- Measure the flour correctly for exact portions because this ensures the rolls are the proper consistency. I highly recommend using a digital kitchen scale!
- This recipe yields a very sticky/tacky dough. Do not be tempted to add more flour. Too much flour will weigh down the rolls and they won't be fluffy.
- Make sure to use room temperature butter. This is critical to getting the butter incorporated into the dough.
- Let the dough rise in a warm area such as in the oven with the oven light on. The light warms the oven
- To get equally sized rolls, make sure the dough portion are the same weight. I recommend using a digital scale to measure each piece. Measure the dough in its entirety, then divide the weight by 12. Cut off a piece of dough and make sure that it's the correct weight as per your calculations. For me, this was 77 grams.
Nutrition
Calories: 250kcal, Carbohydrates: 38g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 423mg, Potassium: 75mg, Fiber: 1g, Sugar: 4g, Vitamin A: 240IU, Vitamin C: 0.1mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!