Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on Time:
35 Mins
Total Time:
12 Hours 16 Mins
Yield:
24 rolls (serving size: 1 roll)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 350°.

Step 5

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.

Also appeared in: Cooking Light, December, 2010

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Ratings & Reviews

Lauralbee's Review

stephanieseaman
September 06, 2014
N/A

GramaSue11's Review

CityBaker
January 04, 2014
These rolls were a two day project, but I managed to make them in spite of a broken arm, using my Kitchen Aid mixer. They took longer to rise than the recipe said, but turned out light and flavorful. I made them in advance and froze them, then thawed and heated. They were great.

stephanieseaman's Review

Lauralbee
November 18, 2013
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.

SandieBakes's Review

LaraForsythe
October 03, 2013
N/A

LaraForsythe's Review

dcdori
March 24, 2012
N/A

JanieV's Review

crosscourt
December 19, 2010
I agree w/ a previous reviewer that these seemed awfully dense - just didn't seem to rise as much as I expected. Maybe my yeast milk wasn't warm enough or was too warm since I don't have a candy thermometer. However, the flavor was great and I got rave reviews from everyone when I took them to Thanksgiving. Now I have to make them again for Christmas. A crowd pleaser.

vanessatodd's Review

vanessatodd
December 12, 2010
I followed the recipe exactly and found these terribly lacking flavor. I actually made my usual standby dinner rolls the morning of Thanksgiving because I was too embarrassed to take these to our dinner. I think brioche rolls might just be something that are best with the full-calorie version.

dcdori's Review

SandieBakes
November 29, 2010
I don't have a stand mixer, so I "kneaded" by hand in a bowl with a silicone spatula. They were light, and truly delicious anyway. I made 24 for 5 people, thinking I'd have leftovers. Instead people were fighting over them :). They did not get dark brown like in the picture, more golden, but delicious and beautiful, and totally worth the effort. They stuck to the muffin tins a bit--grease well!

CityBaker's Review

JanieV
November 27, 2010
I found this recipe to be easy to follow and the end product very close to what I was expecting - just make sure you remember to leave enough time for the dough to chill!

crosscourt's Review

GramaSue11
November 25, 2010
Not worth the effort. Kind of dense/heavy.