Homemade Brioche Rolls
Equipment
- Stand mixer
Ingredients
- 1 cup warm milk
- 2 tsp active dry yeast
- 2 tbsp sugar
- 4 cups All Purpose Flour
- 3 eggs + 1 additional for egg wash
- 1 stick butter unsalted, room temp + more for brushing rolls
- 2 tsp salt
Instructions
- Heat up milk (microwave or stovetop) to (110 degree F) In a mixing bowl, add the warm milk, 1 tbsp sugar and 2 tsp active dry yeast. Mix, then cover with a damp towel. Allow to bloom for at least 10 minutes.
- After blooming, combine flour, eggs, remaining tbsp of sugar and salt to the yeast mixture. Add the dough hook of the stand mixer and knead for 7-10 minutes beginning with a low speed then increase to medium speed until the dough forms.
- Add 1-2 tbsp of room temperature butter into the dough as it's mixing until well incorporated and the butter is no longer visible. Add dough to a well oiled bowl. Cover the bowl with a damp towel and allow the dough to rise for an hour or until the dough has doubled in size.
- After an hour, punch the dough, and pour onto a well floured surface. Slightly roll out the dough, and cut into 9-12 pieces. After forming the rolls, place on a sheet pan lined with parchment paper. Cover the rolls with a towel, allow to rise for an additional 30 minutes. Preheat oven to 350 degrees.
- In a small bowl, whisk 1 egg and 2 tbsp of water until runny. Brush the rolls with a liberal amount of egg wash.
- Bake for 25- 30 minutes or until golden brown.
- Remove from the oven, brush with butter if desired. Allow rolls to cool before serving.
Notes
Be sure to let the yeast mixture bloom. If it doesn't get foamy, that's an indication that your yeast might be old. Or the water might be too hot or cold.
Sticky dough is a good sign after adding in butter, the dough will be somewhat sticky.