Super Soft Brioche Dinner Rolls 🍞🥖✨
Ingredients:
– 1/4 cup warm milk (about 110°F) 🥛
– 1/4 cup sugar
– 2 1/4 teaspoons active dry yeast (1 packet)
– 4 large eggs, at room temperature 🥚
– 3 1/4 cups all-purpose flour, plus more for dusting
– 1 teaspoon salt
– 1 cup unsalted butter, softened and cut into small cubes
– Butter, melted for brushing (optional)
Prep Time: 20 minutes (plus rising and baking times)
Directions:
1. Start by warming the milk just until it feels comfortably warm to the touch (about 110°F), and combine it with the sugar in a small mixing bowl. Sprinkle the yeast over this milk-sugar mixture and let it sit for about 5-10 minutes until it’s foamy and bubbly, indicating the yeast is active. This is an important step to ensure your brioche has the perfect rise.
2. In a large bowl, beat the eggs gently before adding the proofed yeast mixture. Stir until the ingredients are combined with no lumps.
3. Gradually add the flour and salt into the egg-yeast blend. Stir slowly so the flour blends smoothly without any clumps. Continue mixing until a dough begins to form and pull away from the sides of the bowl.
4. Add the softened cubes of butter, a few at a time, mixing well after each addition to incorporate the butter fully. Once all the butter is mixed in, knead the dough for about 10 minutes by hand or 5-6 minutes if using a stand mixer fitted with a dough hook, until it is smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place. It should double in size over about 1 to 1.5 hours.
6. Once the dough has risen, punch it down gently to release any gases. Then divide it into 12 equal portions. Shape each piece into a round ball, ensuring there are no visible seams.
7. Arrange the dough balls on a greased baking sheet, spaced slightly apart. Cover again with the towel and let them rise for another 45 minutes to 1 hour, until puffy.
8. Preheat your oven to 375°F (190°C) while the rolls complete their second rise. Bake in the middle rack for about 15 to 18 minutes, or until they turn a lovely golden brown.
9. If desired, brush the top of the warm rolls with melted butter immediately after they come out of the oven, adding a tender sheen and extra flavor.
Tips:
– For the fluffiest rolls, ensure all your ingredients, especially the eggs and butter, are at room temperature before you start.
– If your kitchen is cool, allow the dough to rise in a slightly warm oven (turned off) to expedite the rising process.
– These rolls are best enjoyed fresh, but they can be wrapped and stored in an airtight container for a day or two.
Calories: Approximately 210 per roll
Super Soft Brioche Dinner Rolls
Ingredients
- Ingredients:
- - 1/4 cup warm milk about 110°F
- - 1/4 cup sugar
- - 2 1/4 teaspoons active dry yeast 1 packet
- - 4 large eggs at room temperature
- - 3 1/4 cups all-purpose flour plus more for dusting
- - 1 teaspoon salt
- - 1 cup unsalted butter softened and cut into small cubes
- - Butter melted for brushing (optional)
- Prep Time: 20 minutes plus rising and baking times
Instructions
- Directions:
- Start by warming the milk just until it feels comfortably warm to the touch (about 110°F), and combine it with the sugar in a small mixing bowl. Sprinkle the yeast over this milk-sugar mixture and let it sit for about 5-10 minutes until it's foamy and bubbly, indicating the yeast is active. This is an important step to ensure your brioche has the perfect rise.
- In a large bowl, beat the eggs gently before adding the proofed yeast mixture. Stir until the ingredients are combined with no lumps.
- Gradually add the flour and salt into the egg-yeast blend. Stir slowly so the flour blends smoothly without any clumps. Continue mixing until a dough begins to form and pull away from the sides of the bowl.
- Add the softened cubes of butter, a few at a time, mixing well after each addition to incorporate the butter fully. Once all the butter is mixed in, knead the dough for about 10 minutes by hand or 5-6 minutes if using a stand mixer fitted with a dough hook, until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place. It should double in size over about 1 to 1.5 hours.
- Once the dough has risen, punch it down gently to release any gases. Then divide it into 12 equal portions. Shape each piece into a round ball, ensuring there are no visible seams.
- Arrange the dough balls on a greased baking sheet, spaced slightly apart. Cover again with the towel and let them rise for another 45 minutes to 1 hour, until puffy.
- Preheat your oven to 375°F (190°C) while the rolls complete their second rise. Bake in the middle rack for about 15 to 18 minutes, or until they turn a lovely golden brown.
- If desired, brush the top of the warm rolls with melted butter immediately after they come out of the oven, adding a tender sheen and extra flavor.
- Tips:
- - For the fluffiest rolls, ensure all your ingredients, especially the eggs and butter, are at room temperature before you start.
- - If your kitchen is cool, allow the dough to rise in a slightly warm oven (turned off) to expedite the rising process.
- - These rolls are best enjoyed fresh, but they can be wrapped and stored in an airtight container for a day or two.
- Calories: Approximately 210 per roll
