Description
This Brioche Dinner Rolls recipe yields soft, buttery, and fluffy rolls that are perfect for any dinner table. With a rich dough made from eggs, butter, and milk, these rolls have a tender crumb and golden crust, ideal for serving warm with butter or as a side for soups and salads. The step-by-step process ensures an airy texture through proper yeast activation, kneading, and proofing, culminating in beautifully baked rolls that will impress family and guests.
Ingredients
Scale
Dough Ingredients
- 3/4 cup milk (warm)
- 1 1/2 tsp dry active yeast
- 1/4 cup sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 3 large eggs
- 1/2 cup unsalted butter (softened)
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- Make the yeast mixture: In a large measuring cup, combine the warm milk, dry active yeast, and 1/4 cup sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Add everything but the butter to the mixer: In a large mixing bowl or stand mixer, combine the all-purpose flour, salt, eggs, and the yeast mixture. Mix these ingredients together until a rough dough begins to form.
- Add softened butter: Gradually add the softened butter to the dough mixture while continuing to mix. Knead the dough using the mixer’s dough hook attachment or by hand until the dough becomes smooth, elastic, and well-incorporated, about 8-10 minutes.
- Proof the dough: Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature until it has doubled in size. This typically takes about 1 to 1.5 hours depending on the environment.
- Shape into rolls and proof again: Once risen, punch down the dough gently to release air. Divide it into 12 equal portions and shape each piece into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper or a lightly greased pan, spaced apart. Cover and let them proof for another 30-45 minutes until they puff up again.
- Brush with egg wash and bake: Preheat the oven to 350°F (175°C). In a small bowl, whisk together 1 egg and 1 teaspoon of water to make an egg wash. Gently brush the tops of the rolls with the egg wash to ensure a glossy, golden crust. Bake the rolls in the preheated oven for about 25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Notes
- Use warm milk around 100°F (38°C) to activate the yeast properly without killing it.
- Softened butter should be at room temperature for easy incorporation.
- Make sure the dough doubles in size after each proof for light and fluffy rolls.
- Egg wash gives the rolls a beautiful shiny and golden crust but can be omitted for a matte finish.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
