Ah, brioche dinner rolls! Just thinking about them makes my mouth water.
Imagine biting into that soft, buttery goodness—it’s like a warm hug in bread form. I remember last Thanksgiving, we ran out of rolls before the turkey even made it to the table.
True story! It’s the kind of recipe that has people lurking around the kitchen, waiting for them to come out of the oven.
Steps
- Prepare the yeast mixture by combining 3/4 cup of warm milk, 1 1/2 teaspoons of yeast, and 1 tablespoon of sugar in a large measuring cup. Whisk it together, then let it rest for about 10 minutes until it becomes frothy.
- In a stand mixer with a hook attachment, add 4 cups of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. Mix on low speed initially, and then increase to high speed, mixing for 4-5 minutes until the dough starts to form.
- Incorporate 1/2 cup of softened unsalted butter, cut into chunks, into the dough. Continue mixing on high speed for another 5-10 minutes until the dough becomes smooth and elastic, and no longer clings to the sides of the bowl.
- Transfer the dough into a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise for about an hour until it doubles in size. To speed up the process, use your oven’s “proof” setting.
- Punch down the risen dough, divide it into 12 equal portions, and shape each into a ball. Place the dough balls into a 9×13 inch baking dish, cover them, and allow them to proof for another hour.
- Make an egg wash by mixing 1 egg with 1 teaspoon of water, and brush it over each roll using a pastry brush.
- Bake the rolls in a preheated oven at 350 degrees Fahrenheit for around 25 minutes until they are golden brown. Serve warm or at room temperature as desired.
Ingredients
- 3/4 cup warm milk (approximately 105°F)
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar (for the yeast mixture)
- 4 cups all-purpose flour (spooned and leveled)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, softened and cut into chunks
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
Nutritional Values
Calories: 3192kcal | Carbohydrates: 444g | Protein: 84g | Fat: 120g | Saturated Fat: 72g | Cholesterol: 756mg | Sodium: 2628mg | Potassium: 1128mg | Fiber: 24g | Sugar: 60g | Vitamin A: 3840IU | Calcium: 384mg | Iron: 24mg
FAQ
- Why does brioche dough take a while to mix?
- Making brioche dough is a slow process because the butter needs to be gradually incorporated to achieve the desired soft and buttery texture. Using a stand mixer helps as it can handle the thorough mixing required.
- How should brioche rolls be served?
- Brioche rolls can be served warm or at room temperature. If serving with butter, slightly warming them can make spreading easier, but they remain delicious even when cool.
- Is it possible to prepare brioche rolls ahead of time?
- Yes, you can prepare the rolls in advance. Once shaped, they can be refrigerated for several hours or overnight. Let them reach room temperature for about 20 minutes before baking.
- What is the best way to enjoy brioche rolls?
- Brioche rolls are delightful with butter, jam, or Nutella. They also make excellent buns for mini sandwiches, such as pulled pork or chicken.
- How should brioche rolls be stored?
- Store these soft brioche rolls in an airtight container or a ziplock bag at room temperature for 1-2 days. To extend freshness, they can be frozen for up to 2 months.
Tips
- Slowly Incorporate Butter: To achieve perfectly soft brioche dinner rolls, be patient when mixing the dough. Slowly incorporate the butter into the dough over 5-10 minutes on high speed. This ensures a smooth and elastic texture, crucial for the softest rolls.
- Use the Oven’s Proof Setting: Speed up the dough rising process by placing the dough in the oven on the “proof” setting. This controlled environment helps the dough double in size more quickly, saving you time while ensuring a good rise.
- Make Ahead Option: You can prepare the rolls in advance by shaping them and refrigerating overnight. Allow them to sit at room temperature for 20 minutes before baking the next day, providing convenience and flexibility in your meal prep.
- Proper Storage: To maintain freshness, store the brioche rolls at room temperature in an airtight container for 1-2 days. For longer storage, freeze them for up to 2 months, ensuring you always have delicious rolls ready when needed.
Equipment
- Stand Mixer with Hook Attachment
- Deep 9×13 Inch Baking Dish
- Pastry Brush
