Super easy to make, no knead dinner rolls made with a light and butter brioche dough that will make your tastebuds dance for joy.
Course: Baking, Bread, Dinner
Cuisine: American, French
Keyword: brioche, brioche rolls, dinner rolls
1/3cupwarm water about 110 degrees
2 1/4teaspoonsactive dry yeast not rapid rise
2 1/3cupssuper fine pastry flour or cake flour
8ouncesunsalted butter cut into 1 inch cubesat room temperature
2tablespoonsMelted butterfor basting if desired
Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
Slowly add the yeast and continue beating at low speed for 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
Turn the dough out on a well floured surface and gently press out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
Turn the dough out onto a floured surface and divide the dough into 24 equal sized balls.
Arrange the dough balls in 2 13x9 inch baking dishes.
Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
Preheat the oven to 350 degrees.
Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
Brush the tops of the rolls with melted butter and cool completely on a cooling rack.
If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days.
If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days. To freeze, wrap the hot rolls in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250 degree oven until heated through, approximately 20-25 minutes