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Mini Brioche Rolls
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Ingredients
1/2 cup warm water (110 to 120 degrees F)
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, at room temperature
4 1/4 cups unbleached all-purpose flour
2 teaspoons kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash
Method
Combine
the water, yeast, and sugar in the bowl of an electric mixer fitted
with the paddle attachment. (If the bowl is cold, start with warmer
water so it's at least 110 degrees F when you add the yeast.) Mix with
your hands and allow to stand for 5 minutes until the yeast and sugar
dissolve. Add the eggs and beat on medium speed for 1 minute, until
well mixed. With the mixer on low speed, add 2 cups of the flour and
the salt and mix for 5 minutes. With the mixer still on low, add 2 more
cups of flour and mix for 5 more minutes. Still on low speed, add the
soft butter in chunks and mix for 2 minutes, scraping down the beater,
until well blended. With the mixer still running, sprinkle in the
remaining 1/4 cup of flour. Switch the paddle attachment to a dough
hook and mix on low speed for 2 minutes. Scrape the dough into a large
buttered bowl and cover with plastic wrap. Refrigerate overnight.
The
next day, allow the dough to sit at room temperature for 1 hour. Grease
2 sheet pans. Turn the dough onto a lightly floured board and divide
the dough into 20 (1 3/4-ounce) balls (rolls) and place on the sheet
pans. Cover the pans with a damp towel and set aside to rise at room
temperature until doubled in volume, 2 hours.
Preheat the oven to 350 degrees F.
When
the rolls have risen, brush the top of each with the egg wash and bake
for 20 minutes, or until the tops spring back and it sounds slightly
hollow when tapped. Turn the rolls out onto a wire rack to cool.
Copyright, 2004, Ina Garten, All Rights Reserved
Show: Barefoot Contessa
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