Print

Brioche Dinner Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Brioche Dinner Rolls are rich, buttery, and delightfully soft, perfect for any dinner table. Made with a high-fat enriched dough using eggs, butter, and milk, these rolls have a tender crumb and a beautiful golden brown crust. The recipe involves slow mixing and proofing to develop the perfect texture and flavor, culminating in a simple baking step for an irresistible homemade bread experience.

Ingredients

Dry Ingredients

  • 400 g All-Purpose or Bread Flour (3⅓ cups)
  • 2 tsp Instant yeast
  • 1 tsp Sea salt
  • 2 tbsp Granulated sugar

Wet Ingredients

  • 2 large whole eggs + 2 yolks (room temperature, reserve the whites)
  • ½ cup Whole or 2% Milk + 1 tbsp (warmed)
  • ½ cup Unsalted butter (room temperature, cut into 5 pieces)

Instructions

  1. Combine Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, add flour, salt, sugar, yeast, eggs, yolks, and warmed milk. Mix on low speed until a rough dough forms.
  2. Incorporate Butter: With the mixer running on low, add butter pieces one at a time, waiting for each piece to fully incorporate before adding the next. Continue until all butter is mixed in.
  3. Knead the Dough: Continue mixing until the dough is smooth and elastic, passing the windowpane test. This enriched dough may require 15-30 minutes of kneading, so check every 7-10 minutes for the proper texture.
  4. First Rise: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot for 90-120 minutes until doubled in size.
  5. Prepare Pan: Line a 9x13-inch baking pan with parchment paper and set aside.
  6. Punch Down Dough: Once risen, punch down the dough gently and transfer to a clean work surface.
  7. Divide Dough: Using a knife or bench scraper, cut the dough into 12 equal pieces. Keep them covered while shaping.
  8. Shape Rolls: Take each piece, fold the edges into the center, pinch firmly, and roll into a tight dough ball with a smooth top. Place seam side down onto the prepared pan. Repeat for all pieces.
  9. Second Rise: Cover the pan loosely and let the rolls proof in a warm place for 45-90 minutes until puffed up considerably.
  10. Preheat Oven: Preheat your oven to 350°F (175°C).
  11. Egg White Wash: Brush the tops of the rolls with the reserved egg whites to achieve a shiny crust.
  12. Bake Rolls: Place the pan in the center of the oven and bake for about 25 minutes until the rolls are deeply golden brown.
  13. Cool: Remove from the oven and let the rolls cool for at least 20 minutes. Store in an airtight container for freshness.

Notes

  • Make sure all ingredients are at room temperature to achieve the best dough consistency.
  • Patience during kneading is key for an elastic dough, which contributes to the brioche’s soft crumb.
  • Proper proofing ensures light, fluffy rolls with great volume.
  • Brushing the rolls with egg white before baking gives them a beautiful glossy finish.
  • Store leftovers at room temperature in an airtight container for up to 3 days or freeze for longer storage.

Find it online: https://recipeplenty.com/brioche-dinner-rolls-recipe/