Pillows of rich, flavorful rolls made with an ultra-enriched brioche dough, and brushed with butter for extra softness. They will steal the show at mealtime!Makes 24 rolls.
Author: Mandy Jackson
1/2 cupunsalted butter
282gramsmilk(1 cup 3 tablespoons)
720gramsall purpose flour(6 cups, spooned and leveled)
1 1/2teaspoonsdry active yeast
Make the Dough
Melt butter in a large skillet over medium-low heat. Remove from heat and add the milk and water.Combine the flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add in the warm butter mixture and eggs and mix until just beginning to come together. Affix the dough hook and knead for 5 minutes - scraping down the sides and bottom of the bowl every couple of minutes - until dough is smooth, stretchy, and shiny. The dough will be quite sticky at this stage, and won't be coming together as some doughs do. Don't worry, it's going to work! Scrape down the sides of the bowl once more, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 1 1/2 hours.
Divide the Dough
Turn the risen dough out onto a very lightly floured surface. Press down gently with lightly floured fingertips to form a round disc, then cut into fourths using a pastry scraper. Cut each fourth in half, and cut each of the eight pieces into thirds for a total of 24 pieces.
Shape the Rolls
Take one piece of dough at a time and flatten gently onto your worksurface with lightly floured fingertips. Fold the edges of the flattened dough in toward the middle, until all the edges meet in the middle. Flip the dough over and cup your hands together while rolling the dough to seal the edges and form a tight ball. Place in a greased baking dish (see notes for sizes). Repeat with all the dough pieces. Cover baking dishes tightly with plastic wrap and rise for 30 minutes - 1 hour, until dough is puffed up slightly.
Bake the Rolls
Preheat oven to 350 degrees. Bake rolls on middle rack for 25-30 minutes, until browned on the tops and baked through. Brush the tops with melted butter when they're fresh from the oven and sprinkle with kosher salt. Serve hot!
Pan Size. Use any combination of the following.
2 (9 by 13-inch) baking dishes, with 12 rolls in each.
3 (8-inch round) baking dishes, with 8 rolls in each.
Freezing. Freeze rolls immediately after shaping. You can freeze them in the dish you plan to bake them in, or freeze them on a parchment-lined baking sheet and transfer them to a freezer bag once they're frozen through. To bake, place rolls on counter while the oven preheats to 350 (arrange rolls not already in a baking dish in a greased baking dish for this step), then bake for 30-35 minutes. Measurements. I highly recommend weighing ingredients for this recipe. The volume measurements work, but the weights produce a much more consistent result.Reheating. These are best fresh from the oven, but they do reheat really well! Wrap in a damp paper towel and microwave 20-30 seconds per roll.
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