Brioche Dinner Rolls
These soft, fluffy, buttery Brioche Dinner Rolls are made with an enriched dough and are incredibly easy to make. They're delicious alone or as a side to any of your holiday dinners!
Ingredients
- 1 cup warm milk 110-115°
- 1 packet of active dry yeast 7 grams
- 1 tablespoon granulated sugar
- 3¾-4 cups (450-480g) bread flour start with 450 grams.
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1½ teaspoon salt
- 4 tablespoon melted butter
- 4 tablespoon softened butter
- 1 egg, for egg wash optional
Instructions
- Prep the yeast - In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes.1 cup warm milk, 1 packet of active dry yeast , 1 tbsp granulated sugar
- Knead the dough - In the bowl of a stand mixer, combine 3¾ cup flour, sugar, salt, eggs, melted butter, and yeast mixture and knead for about 5-10 minutes until completely combined and forms a dough that pulls away from the bowl. Note - if dough does not form a ball and is too wet, start adding 1 tablespoon of flour at a time. Make sure to knead well after each tablespoon of flour before adding more. This will ensure you don't add too much flour.3¾-4 cups (450-480g) bread flour, ¼ cup (50g) granulated sugar, 2 large eggs, 1½ tsp salt, 4 tbsp melted butter
- Add softened butter - After the first knead, add in the softened butter and knead for an additional 15-20 minutes until the dough is smooth and elastic. To know when the dough is kneaded properly, perform the windowpane test: Take a small piece of dough and stretch it between your fingers until it's thin and light can pass through it without tearing. If it tears, knead for another 5 minutes and try again.Place the dough ball in an oiled bowl and cover and let rise for 1-2 hours.4 tbsp softened butter
- Grease a 9x13 baking pan or add parchment paper instead of greasing, if you like. I like to use a 9x13 metal baking pan because they heat and bake evenly.
- Shape the dough - Divide the dough into 15 equal balls (I like to use a kitchen scale to make them even) and roll them into balls and line them up in the baking pan. Cover them and let them rise for about an hour until puffy and risen.Optional - brush egg wash on top of egg for more of a golden color.
- Preheat the oven to 350° Fahrenheit
- Place the baking pan in the oven on the middle rack and let bake for 20-25 minutes until golden. If you're not sure when the rolls are done baking, you can test by using a cooking thermometer. The thermometer should read 190° or above.Note: If the tops are browning too much before they're done baking, tint lightly with aluminum foil to avoid burning.
- These buns will stay fresh stored in airtight container or Ziploc bag for about 3 days.To last longer, store in the refrigerator for up to 1 week.
Notes
Make ahead: To make these rolls ahead, prep the dough, let rise, then roll them into 15 balls and line the baking pan. Cover and refrigerate over night. The next day, remove them from the fridge and let sit at room temperature for 1-2 hours, then bake.
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