Fluffy dinner rolls
I've been trying to make the perfect brioche for a while now... I've tried dozens of recipes but was never fully satisfied. I think this time we did it guys, it's perfect ! These rolls are fluffy, look great and aren't too sweet.
Brioche is a labor of love and patience, 3 hours of rise time. But if you start it in the morning, you can have a fluffy brioche ready for the afternoon or dinner with not a lot of efforts.
Fluffy dinner rolls (15 pieces) :
- 500g flour
- 55g melter better + 1 tbsp
- 9g dehydrated yeast
- 350ml whole milk
- 65g sugar
- 1 tsp salt
Heat the milk to 40°C/105°F, add it to the bowl of a stand mixer (or a regular bowl if you're doing it by hand) with 10g of sugar. Mix for a few seconds.
Add the yeast, don't stir, wait a minute. Then stir a few seconds and let the yeast bubble up for 5 minutes.
Then, add 55g of melted butter, salt and the remaining 55g of sugar. Mix for a few seconds.
Add the flour little by little, on speed 2 of the mixer with a dough hook or by hand with a spatula.
When the dough starts to shape into a ball, is slightly tacky but doesn't stick to your fingers, it's ready (around 5-6 minutes with the stand mixer, 15-20 minutes by hand).
Put the dough in an oiled bowl covered with plastic wrap and let it sit 2 hours at room temperature.
After that, punch the dough down. Flour a work surface. Weigh the dough and divide it into 15 equal balls.
Oil an oven safe dish and put the dough balls in it. Let it rise another 30 to 60 minutes at room temperature, covered with plastic wrap.
Preheat the oven at 180°C/350°F and bake the rolls for 20 to 25 minutes (15-20 minutes for a convection oven). They must be golden brown.
Take them out of the oven and brush them with the remaining tablespoon of melted butter.
Let them cool at room temperature before serving.