Easy Mini Brioche Recipe: Bake Buttery, Golden Rolls

In a large bowl, combine flour, sugar, yeast, and salt. Gradually add the warm milk and eggs, mixing until a shaggy dough forms. Scrape down the sides of the bowl.

Transfer the dough to a stand mixer with a dough hook attachment. Knead on low speed for 5 minutes, then gradually add the softened butter, one cube at a time, incorporating each cube fully before adding the next. Increase speed to medium and knead for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until doubled in size. Then, refrigerate the dough for at least 4 hours, or preferably overnight, for easier handling.

Punch down the chilled dough to release air. Divide it into 16 equal pieces, about 40 grams each. Shape each piece into a smooth ball. Arrange the balls on a parchment-lined baking sheet, leaving some space between them.

Cover the shaped brioche rolls loosely with plastic wrap and let them proof in a warm place for another 45-60 minutes, or until visibly puffy and almost doubled in size.

Preheat your oven to 375°F (190°C). Whisk the egg yolk with 1 tablespoon of water to create an egg wash. Gently brush the tops of the proofed brioche rolls with the egg wash. Bake for 18-22 minutes, or until deep golden brown and cooked through.