Monday, December 12, 2011

Recipe: Brioche Dinner Rolls

Have I told you how dangerous bookstores are for me?

Source: via Lauren on Pinterest

This is completely true. About a month ago I found myself in B&N in the cookbook section. Bad idea, friends. I walked around with around 5 books until I got realistic and put most of them back. Except this one:

Source: via Lauren on Pinterest

And in that book, there is a recipe: Brioche Dinner Rolls. 

Can you say yum?! These are similar to the Challah I make. This is an eggy dough with three rises. However, the crust is a bit flakier, and the inside a bit lighter. Indulgent and decadent if I ever saw it. I will warn you: this is a fairly arduous process and I have no idea how to knead butter into a dough without a stand mixer. But, the results are well worth it.

1 package active dry yeast
1/3 cup warm 2% milk
3 1/2 cups all-purpose flour
1/3 cup of sugar
1/2 teaspoon of salt
4 large eggs
6 1/2 teaspoons of softened, unsalted butter + 2 tablespoons butter, melted
1 tablespoon water
1 large egg white
cooking spray

Dissolve yeast and sugar in warm water for for 5 minutes.
Add salt, eggs, and slowly add flour.
Stir until you can't comfortably stir any longer and turn out onto a floured surface.
Continue adding flour by kneading until dough is smooth and elastic.
Continue to knead for 5 minutes.
Add butter kneading {first half, than the next half} until fully incorporated {I used a stand mixer with a dough hook for this}
Knead for approximately 4 minutes until dough is elastic and smooth {again!}
Place dough in a large, greased bowl and place in a warm location to rise {I turn on my oven to warm, then turn it off}
Let rise 1 hour or until doubled in size.
Punch down dough and then form into a ball.
Cover dough and refrigerate for 8 hours or overnight.
Uncover the dough and let stand for 1 to 1 1/2 hours {bring back to room temperature}
Divide into 24 equal pieces {I made 4 sections, then cut into 6} and roll each piece into a ball.
Place rolls in muffin tins, cover and let rise for 45 minutes or until almost doubled in size.

Preheat oven to 350 degrees.
Uncover rolls and brush with egg-white and water mixture.
Bake for 14 minutes or until golden.
Brush with melted butter and serve! 


1 comment:

  1. They look divine!! I'll have to pin this as a Saturday afternoon "i'm feeling ambitious" recipe. LOL