Brioche Rolls

1/2 cup warm water
1 package dried yeast
3 tablespoons sugar
6 eggs
1 pound unbleached all-purpose flour
2 teaspoons salt
1/2 pound unsalted butter, cut in chunks

Note that eggs and butter should be at room temperature.

Combine the water, yeast, and sugar in the bowl of an electric mixer for 5 minutes.

Add the eggs and beat on medium speed until well mixed.

Add half of the flour and the salt and mix on low speed for 5 minutes.

Switch to dough hook and add remaining cups of flour and mix for 5 more minutes.

Add the butter in and mix for 2 minutes until well blended.

Add in any extra flour so that dough becomes a ball while mixing. Continue on low speed for 2 minutes. Put dough in greased bowl, cover and refrigerate overnight.

Let the dough get to room temperature. Divide the dough into approx. 20 rolls and place on sheet pans. Leave enough room for the dough to double in volume over two hours (covered).

Brush the top of each with a milk-egg wash and bake for 20 minutes at 350 degrees. For a loaf of about half the dough, bake time should be around 40 minutes. As usual, use a probe thermometer to check if the internal temperature is above 200F.

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