Brioche Dinner Rolls

Name: Brioche Dinner Rolls
Yield: Makes 24 rolls
Ingredients: 3 2/3 cups (20⅛ ounces; 571 grams), bread flour; 1 tablespoon, instant or rapid-rise yeast; 1 1/4 cups (10 ounces; 283 grams), water, room temperature; 2 , large eggs, plus 1 large egg, lightly beaten; 1/4 cup (1¾ ounces; 50 grams), sugar; 2 1/2 teaspoons, table salt; 14 tablespoons, unsalted butter, cut into 14 pieces and softened, divided

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By Cecelia Jenkins

Appears in Cook's Country August/September 2019

Desserts or Baked Goods

Breads

Holiday

Thanksgiving

One simple dough, and a process that's just as easy.

SERVESMakes 24 rolls

TIME1¾ hours, plus 2 hours rising

WHY THIS RECIPE WORKS

We wanted glossy, amber-colored brioche with its signature paper-thin crust, buttery flavor, and impossibly soft, feathery interior. To build structure in this butter-laden dough (which can be difficult since fat shortens the sturdy gluten ...

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