Description
These Brioche Dinner Rolls are incredibly soft, buttery, and perfect for any meal. Made with enriched dough containing eggs and butter, these rolls are fluffy with a delicate crumb and a slightly sweet flavor. The step-by-step method ensures they rise beautifully to achieve a heavenly texture.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup milk, warmed
- 4 large eggs
- 1/2 cup unsalted butter, softened
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, instant yeast, and salt until well mixed.
- Add Wet Ingredients: Pour the warmed milk and crack in the eggs to the dry mixture. Stir to combine into a shaggy dough.
- Knead the Dough: Knead the dough by hand or with a dough hook for about 10 minutes until it begins to come together and is smooth but still slightly sticky.
- Incorporate Butter: Gradually add the softened unsalted butter into the dough while continuing to knead. Keep kneading until the dough is smooth, elastic, and the butter is fully absorbed.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Rolls: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball and arrange them closely in a greased baking dish.
- Second Rise: Cover the shaped rolls and let them rise again for 30 minutes until puffed up and nearly doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 20-25 minutes or until golden brown on top.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving to enjoy their soft and buttery texture.
Notes
- Warming the milk improves yeast activation but avoid making it too hot to prevent killing the yeast.
- Using softened butter ensures it incorporates smoothly into the dough.
- For extra shine, brush the tops with melted butter right after baking.
- Store leftover rolls in an airtight container to keep them soft, or freeze for longer storage.
