Brioche Dinner Rolls

Servings: 12

Total time: 2 hours 40 Minutes

INGREDIENTS

½ cup warm whole milk (about 105°F)
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast
4 cups bread flour
½ teaspoon Diamond Crystal® Baking Salt
5 large eggs (room temperature, divided)
½ cup unsalted butter (softened, plus more for serving)
1 tablespoon water

DIRECTIONS

Line a rimmed baking sheet with parchment paper and set aside.
Combine milk and sugar in small bowl. Sprinkle yeast evenly over mixture and mix. Set aside for about 5-10 minutes, or until mixture becomes frothy.
Meanwhile, combine flour and baking salt in bowl of stand mixer fitted with dough hook attachment. Make a well in center of dry ingredients and add milk mixture along with 4 eggs. Mix on low speed until a dough just starts to form. Add butter gradually, allowing each addition to fully incorporate before adding more. Knead until smooth and dough pulls away from sides of bowl, about 10-15 minutes. Place dough in lightly greased bowl and cover with damp kitchen towel. Set in a warm place and allow to rise until doubled in size, about 1 hour.
Once dough has risen, gently punch down to release any air pockets. Portion dough into 12 equally sized balls and place onto prepared baking sheet about 1/2-inch apart. Cover with damp kitchen towel and allow to rise until doubled in size, about 1 hour.
Meanwhile, preheat oven to 375°F. Whisk together remaining egg and water in small bowl. Gently brush tops of risen rolls with egg wash mixture. Bake until golden-brown and an internal temperature reaches 190°F, about 15-20 minutes. Remove from oven and brush with additional melted butter. Serve warm with butter. Enjoy!