Brioche Dinner Rolls

Brioche Dinner Rolls

Print Recipe

Yield

12 rolls 12 rolls

Difficulty

Beginner Beginner

Prep Time

1 hour 1 hour

Bake Time

20 minutes 20 minutes

Proof Time

2 hours 2 hours

Rise Time

30 minutes 30 minutes

Total Time

3 hours 50 minutes 3 hours 50 minutes

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Ingredients

3 cups all purpose flour
¼ cup granulated sugar
1-½ teaspoons salt
1 packet Fleischmann's^® RapidRise^® Instant Yeast (2-¼ teaspoons)
1 cup milk, warmed to 120 to 130°F
2 whole eggs plus 1 egg yolk
½ cup unsalted butter, room temperature
1 egg mixed with 1 teaspoon of water (for egg wash)

Directions

In a large bowl, mix together 2 cups of the flour, sugar, salt, and Fleischmann's^® RapidRise^® Instant Yeast.
Make a well in the center of the dry ingredients and add the milk and eggs. Beat on medium-high speed for 3 minutes. Cover and set in a warm place to rise for 1 hour.
After an hour, return the dough to the mixer and change out the paddle for the dough hook. Add the remaining 1 cup flour and mix until combined. Add the softened butter, a little bit at a time, mixing well in between each addition to fully incorporate.
Knead for 10 minutes or until the texture of the dough starts to smooth out. The dough will still be sticky, but not super tacky.
Place in a greased bowl and set aside to rise for 1 hour.
Once the dough has risen, turn it out onto a well-floured surface and divide into 12 equal pieces.
Roll each piece into a smooth ball and place in a 9" x 13" pan a few inches apart (placing three rolls across and four rolls down).
Cover the pan with a dish towel and let rise for 30 minutes.
While the dough rises, preheat the oven to 350°F and prepare your egg wash. Beat the egg and water together until homogenous.
After the dough has risen, use a pastry brush to generously brush the rolls with the egg wash. Bake the rolls for 20 to 25 minutes. Rolls should spring back when poked, be golden brown and sound hollow when tapped on the bottom.
Allow to cool before serving!

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