Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Brioche Rolls 3.1 (96) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 2 pounds dough, enough for 32 small rolls Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly. Ingredients ¼ cup plus 2 tablespoons whole milk ¼ cup sugar 1 ¼ teaspoons active dry yeast (from one ¼-ounce envelope) 1 ¼ cup plus 2 tablespoons unbleached bread flour 1 ¼ cup plus 2 tablespoons all-purpose flour, plus more for surface 1 teaspoon salt 5 large eggs, plus 1 large egg and 1 large yolk, lightly beaten, for egg wash 8 ounces (2 sticks) unsalted butter, softened, plus more for pan Vegetable oil cooking spray, for bowl Directions Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes. Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more. Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours. Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight. Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand. Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes. Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely. Cook's Notes Brioche rolls can be wrapped in plastic and stored for up to 2 days, or refrigerated for up to a week, or frozen for up to a month. Variations On the Martha Stewart Show, Martha used this recipe to make 12 larger buns. In step 6, butter twelve 3-ounce brioche molds and place on a large baking sheet; place 3 dough balls inside each mold. Print