If you have Bread Toast Crumbs, this is essentially 2/3 the light brioche recipe in the book with the sugar cut back by a bit more.
To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.
As always: for best results, use a digital scale to weigh the ingredients.
Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry.
If using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.
- 4 cups (512 g) all-purpose or bread flour
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast, see notes above if using active dry yeast
- 2 tablespoons (28 g) sugar
- 1 1/3 cups (300 g) cold water, or less, see notes above
- 1 egg
- 1/3 cup (78 g) milk
- 4 tablespoons (57 g) butter
- for the egg wash: 1 egg beaten with 1 tablespoon water
For the garlic-herb butter:
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/4 cup finely chopped chives
- 1/4 –1/2 teaspoon crushed red pepper flakes, optional
- pinch sea salt, optional
- Whisk together the flour, salt, yeast, and sugar.
- In a medium bowl, whisk together the cold water and the egg.
- Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
- Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours. Grease a 9×13-inch pan with butter or nonstick spray.
- Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, knead briefly, and divide into 12 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 85 g each for 12 rolls). Note: 12 portions makes for quite large rolls. If you want smaller rolls, divide the dough into 16 portions.
- Using as much flour as necessary, roll each portion into a ball, and place in your prepared pan. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
- Let rise until the rolls puff and feel light to touch — 30 to 45 minutes roughly. Preheat the oven to 425ºF.
- Brush rolls with egg wash. Bake 18 to 20 minutes or until golden all around.
- Meanwhile, in a small skillet, melt the butter and add the garlic. Cook over low heat just to soften the garlic, 3 to 5 minutes. Remove pan from heat. When the rolls are out of the oven, return the skillet to the heat, add the chives and crushed red pepper flakes, if using, and cook until the herbs begin to sizzle, another minute or so. Brush the warm rolls with the garlicky herby butter. Let stand 5 minutes before serving.
- Category: Bread
- Method: Oven
- Cuisine: American, French
Keywords: brioche, dinner, rolls, garlic, herb, butter