BRIOCHE ROLLS

By gaster16

Ingredients

• 1/4 cup pus 2 tablespoons whole milk
• 1/4 cup sugar
• 1-1/4 teaspoon active dry yeast
• 1-1/4 cups plus 2 tablespoons unbleached bread flour
• 1-1/2 cups plus 2 tablespoons all-purpose flour, plus more for surface
• 1 teaspoon salt
• 5 large eggs, plus 1 large egg and 1 large yolk, lightly beaten, for egg wash
• 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
• Vegetable oil cooking spray for bowl

Preparation

Step 1

Combine milk, sugar, yeast and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover, do not mix. Let stand for 45 minutes.

Using the dough hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.

Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1-1/2 hours.

Punch down dough, and re-cover. Refrigerate for 1-1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.

Preheat oven to 425 degrees. Turn dough out onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1 ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.

Butter small Turk's heat or similar shaped cast iron pans. Place dough balls inside molds (dough should fill 3/4 of each mold section. Loosely cover pans with plastic, let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.

Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees and continue to bake until tops are dark gold. Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to wire rack. Let cool completely. Brioche rolls can be wrapped in plastic and stored for up to 2 days, or refrigerated for up to a week, or frozen for up to a month.