I made these and they turned out perfectly and everyone ate them up! I'm not sure why a previous review thought they were too dense.
You don't need a brioche pan for this recipe—a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor.
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Total: 12 Hours, 16 Minutes
- Calories: 128
- Fat: 4.9g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.4g
- Protein: 3.4g
- Carbohydrate: 17.2g
- Fiber: 0.6g
- Cholesterol: 41mg
- Iron: 1.1mg
- Sodium: 94mg
- Calcium: 13mg
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/3 cup warm 1% low-fat milk (100° to 110°)
- 15.75 ounces unbleached all-purpose flour (about 3 1/2 cups)
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 large eggs, lightly beaten
- 8 1/2 tablespoons unsalted butter, softened and divided
- Cooking spray
- 1 tablespoon water
- 1 large egg white
- 1. Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, salt, and eggs to milk mixture; beat with a stand mixer at low speed until smooth, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Beat dough at low speed 5 minutes or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2 tablespoons butter into large cubes; add half of butter to dough, mixing at medium speed to blend. Add remaining butter cubes to dough; beat at medium speed until incorporated. Beat dough at medium speed 4 minutes or until smooth and elastic.
- 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; form into a ball. Return dough to bowl; cover with plastic wrap, and refrigerate 8 hours or overnight.
- 3. Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball. Repeat procedure with remaining 3 dough portions to make 24 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size.
- 3. Preheat oven to 350°.
- 4. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350° for 14 minutes or until golden. Place pans on wire racks. Place remaining butter in a microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Brush butter onto rolls.
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