Go Back
+ servings
Holiday Brioche Rolls
Course: 1 hour
Servings: 12 -14
Author: Mary Ann Dwyer
Ingredients
  • 1 1/4 cups whole milk warmed to 110 degrees
  • 2 1/2 Tbsp. sugar
  • 2 Tbsp. instant yeast
  • 1/3 cup butter melted
  • 2 large eggs room temperature
  • 3 1/3 cups all-purpose flour
  • 1 tsp. salt
  • Poppy seeds or sesame seeds for sprinkling on top
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Stir warm milk, sugar, yeast, butter and one egg together in stand mixer. Add the flour and the salt and mix until combined. Change to a dough hook and knead for 7 minutes until the dough is nice and smooth. If the dough is too sticky add more flour by the tablespoonful. You should be able to stretch the dough without it breaking. It will still be somewhat sticky.
  3. Divide the dough into 12-14 pieces. Shape each into a ball and cup your hand over the ball on a lightly floured surface. Spin the dough in a circular motion until the ball is smooth. Place the balls on your parchment lined sheet. Cover with plastic wrap and a dish towel and let rise for 30 minutes. Wisk the remaining egg with 1 teaspoon water and brush the top of each roll with mixture. Sprinkle with either poppy seeds (as shown) or sesame seeds. Bake on middle rack of oven until golden brown, approximately 10-12 minutes.