Brioche Rolls
These soft, fluffy Brioche Rolls come together in about 20 minutes of prep time, and their rich, buttery flavor and texture makes them worth every second. Baked to golden perfection and brushed with melted butter, these rolls have the perfect balance of a sturdy, egg-rich dough with a light, tender bite. They're the perfect compliment to your Southern comfort dishes.
Ingredients
- 1 package yeast (2 ¼ teaspoons)
- ¼ cup sugar (divided)
- ¼ cup warm water
- ½ cup milk
- ¼ cup unsalted butter (melted)
- 1 tablespoon salt
- 2 eggs
- 2 ½-3 cups bread flour
- 1 tablespoon Melted salted butter for topping
Instructions
- Add the yeast, 1 tablespoon sugar, and warm water to the bowl of an electric mixer and let rest for 5 minutes to dissolve.
- In a large measuring cup or bowl, heat the milk in the microwave for 1 minute until bubbly and hot. Add the rest of the sugar, salt and melted butter and whisk until it has dissolved. Let the milk mixture cool so that it is just warm to the touch. (you can place it in the refrigerator if you are in a hurry)
- Add the milk mixture to the yeast mixture and whisk in the eggs. Stir in 2 ½ cups of flour and knead for 4 minutes until it is smooth and pulls away from the bowl. If the dough is sticky, add a little more flour until it can be easily handled.
- Place the dough in a large buttered bowl and cover with plastic wrap. Place in a warm place for 1 hour until doubled. When you poke your finger in the center, the hole should stay in place if it is ready.
- Punch down the dough and divide it into 4 sections. Form each section into 9, one inch balls. Spray a 12 cup muffin tin with cooking spray and place 3 balls in each muffin cup. Cover with plastic wrap and place in a warm place until they have doubled and fill out the muffin cup, 30 minutes to an hour.
- Bake in a preheated oven at 400º for 10 minutes until the tops are golden brown. Remove from the oven and brush with melted butter.
Barbara's Notes + Tips
-
- Spray the muffin pan with cooking spray so the rolls don't stick to the bottom.
- Don't skip the butter at the end, it should be salted butter or you can use unsalted and add a sprinkle of salt.
- You can make these into a traditional roll shape if you do't want to make cloverleafs.
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 597mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Calcium: 22mg | Iron: 0.4mg