Brioche Dinner Rolls
User Reviews
5
Brioche Dinner Rolls
Description
This recipe creates brioche dough by activating yeast in warm milk with sugar and some flour, then incorporating eggs, melted butter, and salt into the mixture. Additional flour is added gradually until a soft but elastic dough forms. The dough is kneaded for an extended period to develop gluten and then set aside to rise until doubled.
Once risen, the dough is divided into equal portions and shaped into tight balls. They are placed seam side down in a baking dish and allowed a second rise, which helps yield the light, airy texture typical of brioche. Before baking at 350°F, the rolls are brushed with an egg wash to promote a rich golden color and sheen.
These rolls have a tender crumb and buttery flavor suitable for dinner accompaniment, sandwiches, or breakfast. Adjusting the portion size affects how many rolls are made and their size. Using a kitchen scale ensures uniformity. Brioche dough can be slightly sticky, but this softness contributes to their delicate texture.
Note: The recipe allows making 12 or 16 rolls by adjusting portion sizes, and separate baking dishes may be necessary for larger quantities.
Ingredients
Brioche Dough
- 1 cup milk
- 1/2 tbsp active dry yeast
- 1/4 cup sugar
- 3 cups all-purpose flour with certain brands, it can require up to 4 cups
- 3 egg room temperature, large
- 7 tbsp butter melted, unsalted
- 1 tsp salt
Egg Wash
- 1 egg large
- 1 tbsp water
Instructions
- Warm the milk until it is about 110°F. Mix in the yeast, sugar, and one cup of the flour. Cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes.
- Add the eggs, melted butter, and salt to the dough mixture. Mix in the remaining 2 cups of flour in small portions. (Depending on the brand of flour, you may need up to one extra cup here).
- Knead the dough in a stand mixer for about 10-15 minutes, or until it becomes elastic. The dough will be soft and slightly sticky. Cover the dough and let it rise for about an hour.
- Punch down the risen dough and divide it into 12 equal portions(about 80 grams each). Shape each portion into a tight, round ball.
- Arrange the rolls seam side-down in a parchment lined 9x13 inch baking pan. Cover the rolls with greased plastic wrap and let them rise for another hour.
- Preheat the oven to 350°F. Make the egg wash by whisking the egg and one teaspoon of water together in a small bowl. Brush the rolls with the egg wash using a pastry brush.
- Bake the rolls for 25-30 minutes, or until they are golden brown. Allow them to cool slightly, then dig in and enjoy!
Notes
- Use a kitchen scale to portion dough evenly: 80 grams for 12 rolls, about 60 grams for 16 rolls.
- If making more than 12 rolls, prepare an additional baking pan or dish to accommodate them.
- You can use ramekins or any suitable baking dish for shaping and baking the rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 224mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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