Brioche Rolls

May 28

Yields 12 rolls

Prep Time: 10 minutes | Mix time: 10-15 minutes | Resting & Proofing: 1.5 hours | Baking: 25 minutes | Total: 2 hrs, 20 min

Ingredients:

240g whole milk, warmed

16g active dry yeast

2 eggs

500g All Purpose Flour

60g granulated sugar

1 tsp fine salt

120g softened butter

1 additional egg for egg wash

Warm the milk (just until tepid—if too warm, it will kill the yeast) and mix with the yeast.
In a stand mixer bowl, add the milk mix, eggs, flour, sugar, and salt.
Using a dough hook, mix on med-low speed for 4 minutes. Once the dough is coming together, add the soft butter in 5-6 pieces.
Scrape down the sides of the bowl, then mix for 2 minutes on medium-high.
Turn the mixer on high for 4 minutes, scraping down the sides every 30-60 seconds.
After 10 minutes total, the dough will still look and feel sticky. Scrape down the sides one last time and cover the bowl with a towel or cling wrap and set aside for 1 hour.
After resting for 1 hour, the dough should have more volume. Punch it down and scrape all dough onto a clean, NON-floured surface. (I have found that adding extra flour makes the rolls difficult to shape properly.)
Cut the dough into 12 pieces (you can rip off pieces to make them similar size). Pre-shape each piece into a ball by cupping the dough between both hands and making circles for 10 seconds.
Place all pre-shaped dough balls on the counter and cover with a light towel for 5 minutes. Prepare a 9x13 pan by lining with parchment.
Final Shape (pictures to the right for help!): Grab one side of the dough and lightly stretch it outwards, then fold it into the center. Do that 4-5 times for each piece to get all the ‘sides’. Place shaped dough in the parchment lined pan.
Cover the pan with a light towel/cling wrap and proof for 30 minutes. The rolls should double in size!
Preheat the oven to 335*F.
Once proofed, lightly egg wash with one additional egg.
Bake on the middle rack 25-27 minutes.

Serve warm and enjoy!! Happy Thanksgiving!

xAmanda

Random things:

-If you don’t have an extra egg for egg wash, you can use milk or cream.

-To expedite proofing, you can turn the oven on to the lowest temperature setting for just 2 minutes and then off. Too warm (above 80*F) and the butter in the dough will melt.

-Leftover rolls (if there is such a thing) are great for frozen breakfast sandwiches.