360M Total Time
30M Prep Time
Ingredients and Directions
- BRIOCHE ROLLS
In the bowl of an electric stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, salt, eggs, and milk. Mix on low speed until it begins to come together, about 2 minutes. Scrape the sides of the bowl well, then raise the speed to medium and mix for an additional 4 minutes, until smooth.
With the mixer running, add the butter 1 tablespoon at a time. Allow the butter to mix in fully before adding the next tablespoon. The dough should be very smooth, soft and kind of sticky.
Gather the dough into a ball shape and transfer it to a lightly greased bowl. Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let rise in a warm place for 1 hour, then refrigerate overnight or for about 8 hours. The dough needs this time to slowly rise and develop more flavor. It also makes the dough easier to work when shaping into rolls.
Once the dough has chilled and risen, remove from the fridge. Divide the dough into 15 equal pieces. A kitchen scale comes in handy here. Gather the dough pieces into round shapes by pinching them together. Make a C shape with your hand placing the dough ball in the middle. Start rolling your hand in small circles against the counter, with the dough ball rolling around inside your C shaped hand. This will build tension and strength and form perfectly round dough balls.
Generously butter a 13” x 9” baking dish, then place the dough balls in a 3 x 5 grid, evenly spaced. Cover the dish loosely with a clean kitchen towel or plastic wrap and let rise in a warm place until the dough balls have nearly doubled in size. Depending on how warm your kitchen is, this may take 1 to 2 hours.
Towards the end of the rise time, preheat the oven to 375°F. Remove the kitchen towel or plastic wrap and gently brush the egg wash over the surface of the rolls. Sprinkle liberally with everything seasoning.
Bake for 20-25 minutes until the rolls are a deep golden brown.
Allow to cool in the pan for 10 minutes or so. Serve while still warm from the oven!
- 3 cups all purpose flour
- 2 tbsp. granulated sugar
- 1 tbsp. active dry yeast
- 1 1/2 tsp. fine sea salt
- 3 large eggs
- 1/3 cup whole milk
- 3/4 cup (12 tbsp.) unsalted butter - at room temperature
- 2 tbsp. everything seasoning
These Everything Seasoning Brioche Rolls are best served fresh from the oven, but they can be revived by tenting them with foil and reheating them in the oven.
The dough needs at least 6 hours, or as much as 24 hours, to develop in the refrigerator. This helps with both flavor and texture.
- 1 large egg, whisked
- 1 tbsp. water
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.