Classic Butter Brioche Rolls

1. Combine dry ingredients and mix with wet ingredients

In the bowl of a stand mixer, whisk together the bread flour and instant yeast. Add the room temperature water and two large eggs. Mix on low speed for about 2 minutes, ensuring everything is well combined. Scrape down the sides of the bowl, cover with a clean cloth, and let it rest for 15 minutes.

2. Add sugar, salt, and most of the butter

After the rest, add the sugar and salt to the mixture. Begin kneading on medium-low speed for about 30 seconds. Increase the speed to medium and start adding 13 tablespoons of the softened butter, one piece at a time. This should take about 3 minutes. Scrape down the bowl as needed to make sure all the butter is incorporated. Continue kneading for an additional 10 minutes. The dough should become elastic and pull away cleanly from the sides of the bowl. Transfer the dough to a greased large bowl, cover it tightly with plastic wrap, and let it rise for 1 hour until it has doubled in size.

3. Shape dough into rolls

Grease a 13 by 9-inch baking pan. Turn the dough out onto a lightly floured surface and divide it into twenty-four 1.5-ounce (43-gram) portions. Roll each piece into a smooth, tight ball and place them in the prepared baking pan in six rows of four. Cover the pan loosely with plastic wrap and let the rolls rise for another hour until they have doubled in size.

4. Preheat oven and brush rolls with egg

While the rolls are rising, adjust your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Once the rolls have risen, discard the plastic wrap and brush them lightly with the beaten egg.

5. Bake rolls and brush with remaining butter

Bake the rolls for about 25 minutes, until they are golden brown and the center of the rolls registers between 205 to 210 degrees Fahrenheit. Cool the rolls in the pan for 15 minutes, then transfer them to a wire rack. Brush the tops with the remaining 1 tablespoon of butter while they are still warm.