Brioche Dinner Rolls

An easy, no-knead recipe for feather light, buttery brioche rolls!

📝 Ingredients

• 3 1/3 cups all-purpose flour (453g, or bread flour)
• 1 1/2 teaspoons instant yeast (see recipe note #1)
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 3 tablespoons butter (see recipe note #2)
• 3 tablespoons milk
• 1 cup lukewarm water
• 2 large eggs (divided (one for egg wash before baking - see recipe note #6))

👨‍🍳 Instructions

1. 1In a large bowl, whisk together flour, yeast, sugar, and salt.
2. 2In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly.
3. 3In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size. Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator (My preferred way, for the best flavor and texture).
4. 4Line the long edges of a 9" x 13" baking dish with enough parchment paper to overhang the edges to create 'handles' for easy removal. Butter ends of dish to prevent sticking.
5. 5Turn risen dough out onto a lightly floured work surface and with lightly floured hands, gather dough into a ball, then pat into a 1-inch thick rectangle. With a sharp knife or dough scraper, divide dough into 12 equal pieces (use a kitchen scale for perfectly even rolls). Gently tuck corners and edges underneath to form a round. Turn over to pinch edges together, then place on work surface smooth side up. Use your palm to gently roll in a circular motion to form a ball. Repeat with remaining dough portions, placing them 1-inch apart in prepared baking dish, making 4 rows of 3 rolls each. Cover loosely with a clean kitchen towel and let rise until rolls are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.
6. 6When ready to bake, preheat oven to 400˚F.
7. 7Whisk together remaining egg with 1 tablespoon water and brush over rolls with a pastry brush. Bake 13-15 minutes or until tops are golden brown, rotating baking dish halfway through baking time. Rolls are best served warm.