Brioche Dinner Rolls Recipes

MINI BRIOCHE ROLLS

Steps:

• Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
• Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
• Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

BRIOCHE DINNER ROLLS

Steps:

• Start off by making the yeast mixture. You'll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.
• Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.
• Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 
• Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.
• Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.
• Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.
• Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the "proof" setting.
• Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. 
• Place the brioche dough balls into a 9x13 inch deep baking dish and let them proof covered for another hour. They don't necessarily need to double in size in this step.
• Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.
• Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.

BRIOCHE ROLLS

Steps:

• Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
• Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
• Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
• Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
• Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
• Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
• Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.