3tablespoons(43 g) unsalted buttercubed and softened
1large egg
For the Egg Wash:
1 large egg
1tablespoonwater
Instructions
To Make the Dough:
Lightly grease a 9x13-inch baking dish or line it with parchment paper. Set aside.
Heat the water and milk in a microwave-safe dish just until warm to the touch, about 110°F to 115°F. Stir in the yeast and 1 tablespoon of sugar. Allow the yeast mixture to sit until frothy, about 5 to 10 minutes.
1 cup (240 ml) water, 3 tablespoons whole milk, 2 ¼ teaspoons active dry yeast
Whisk together the flour, the remaining 1 tablespoon of sugar, and salt in the bowl of a stand mixer. Add the softened butter, and use the paddle attachment to mix until the mixture should resembles coarse cornmeal.
Add the egg and yeast mixture to the flour. Change to the dough hook and knead on low speed for 6 to 8 minutes. The dough should be smooth and not sticky. It should pull away from the sides of the bowl and feel soft and elastic. Add additional all-purpose flour 1 tablespoon at a time if needed.
1 large egg
Remove the dough from mixing bowl, form into a ball, and place in a separate lightly greased bowl. Cover with a clean towel or plastic wrap, and allow the dough to double in size, about 1 hour.
Once the dough has doubled in size, remove it from the bowl and press it down to remove the air. Separate the dough into 8 equal pieces.
Roll each piece into a ball and tuck loose ends underneath. Place each ball into the prepared baking dish.
To Make the Egg Wash:
Whisk together the remaining egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash to each roll.
1 large egg, 1 tablespoon water
Cover rolls loosely with plastic wrap and allow them to rise for about 30 minutes or until noticeably larger and puffy.
Meanwhile, preheat the oven to 400°F and place a small bowl of water on the bottom rack of the oven to create steam. (Make sure the bowl is oven-safe).
Bake the rolls for 12-15 minutes or until deep golden brown. Serve immediately with butter, jam, honey or as a side with your favorite dish.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 brioche roll. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*If the dough is sticky while mixing, add additional all-purpose flour 1 tablespoon at a time. The dough should pull away from the dough and be smooth and elastic. More than ¼ cup of all-purpose flour may be needed in some instances.