French Brioche Rolls

Instructions

1. 1

   In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.

2. 2

   In a stand mixer bowl, combine flour, remaining sugar, and salt. Make a well in the center.

3. 3

   Add the yeast mixture and eggs to the flour mixture. Using the dough hook, mix on low speed until a shaggy dough forms.

4. 4

   Increase speed to medium and knead for 5 minutes until dough is smooth and elastic.

5. 5

   With mixer on low, add butter one tablespoon at a time, waiting until each is incorporated before adding the next. This will take about 10 minutes.

6. 6

   Once all butter is incorporated, increase speed to medium-high and knead for 5-7 minutes until dough is glossy and pulls away from the bowl.

7. 7

   Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours until doubled in size.

8. 8

   Punch down dough and refrigerate for at least 4 hours or overnight (this makes it easier to handle).

9. 9

   Divide chilled dough into 8 equal pieces (about 100g each). Shape each piece into a smooth ball by tucking edges underneath.

10. 10

    Place rolls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with plastic wrap.

11. 11

    Let rise in a warm place for 1.5-2 hours until doubled in size and dough springs back slowly when gently poked.

12. 12

    Preheat oven to 375°F (190°C). Beat egg with milk for egg wash.

13. 13

    Gently brush tops of rolls with egg wash, being careful not to deflate them.

14. 14

    Bake for 18-22 minutes until deep golden brown and internal temperature reaches 190°F (88°C).

15. 15

    Transfer to a wire rack and let cool for at least 15 minutes before serving.