Fluffy and Tender Brioche Dinner rolls
Soft, fluffy, and rich with butter, these brioche dinner rolls bake up golden with a tender, pull-apart crumb and a subtle sweetness. Perfect for holiday tables, sliders, or simply warm with a swipe of butter.
Servings 12 Rolls
Ingredients
- 3 1/2 Cups (420g) All-purpose flour
- 1/4 Cup (30g) Dry milk powder
- 3 Tablespoons (38g) Sugar
- 2 1/4 teaspoons Instant yeast
- 3/4 teaspoon Salt
- 1 Large Eggs at room temperature
- 2 Large Egg yolk at room temperature
- 1 Cup (240ml) Milk at room temperature
- 1/2 Cup (113g) Unsalted butter, soft and cut into 1/4 inch pieces
- 1 Large Beaten egg for egg wash
Instructions
- Place the flour (420g), dry milk powder (30g), sugar (38g), yeast (2 1/4 teaspoons), salt (3/4 teaspoon), 1 egg, 2 egg yolks, and milk (240ml) in a stand mixer bowl.
- Mix on low using the paddle attachment until you have a shaggy mass and all of the flour has been hydrated.
- Replace the paddle attachment with the dough hook and mix for about 2 minutes. You should have a sticky, rough dough.
- With the mixer on medium speed, add the butter (113g) one piece at a time, waiting for each piece to be incorporated.
- Increase the speed to medium-high and mix until the sides and bottom of the bowl are clean and you have a smooth, elastic dough that is slightly sticky.
- Cover the bowl with plastic wrap and place the bowl in a warm spot to rest for about one and a half to two hours or until double in size.
- Punch the dough to deflate the air, then divide it into twelve equal portions. Each approx. 70g.
- Roll each piece into a dough ball and place it on a baking sheet lined with parchment paper. I used a 9x16-inch cookie sheet, but you can use a larger pan if you don't wish the buns to stick to each other.
- Brush the buns with the egg wash and set a side to rest again for about 90 minutes, or until double in size.
- Bake at 350F over the middle oven rack for 22-25 minutes. Until the tops are golden brown and the internal temperature is 180-200F.
- Remove from the oven and allow the rolls to cool slightly before serving.
Notes
- Ensure all ingredients are at room temperature and the milk is not too hot, or it will kill the yeast.
- The dough might seem sticky at first, but the flour will absorb the liquid during rest, so please do not be tempted to add more flour.
- The buns are best fresh and keep their freshness for one day. Leftover buns can be frozen for up to eight weeks. When ready, allow the buns to defrost at room temperature, then preheat them in a 300F preheat oven.
- To freeze, place the buns in a freezer zip bag.
- The recipe yields twelve regular size brioche rolls, or 16 small ones.
- To use active dry yeast: increase the yeast amount to one table spoon, then pour the milk into the bowl of your stand mixer, add the yeast and one tablespoon if the sugar. Mix and set aside to activate for about 20 minutes, or until you have a thick layer of bubbles.