Brioche Dinner Rolls

In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and a large pinch of the sugar. Let the mixture sit until it begins to bubble and foam, 3 to 5 minutes.

Add the eggs, egg yolk, dry milk powder and the remaining sugar. Mix on medium speed just until the eggs are broken up and incorporated. With the mixer running on medium speed, add the salt, then flour about ½ cup at a time. This allows the flour to incorporate smoothly into the liquid as the dough forms.

Increase the mixer speed to medium-high and knead the dough for 4 to 5 minutes. The dough will look shaggy and be stiff at this stage. With the mixer still running, add the butter 1 tablespoon at a time. Allow each piece to mix in almost completely before adding the next. Once all the butter is incorporated, continue mixing the dough for 10 full minutes. The dough will become soft, shiny, and smooth.

After mixing, test the dough with the windowpane test. Gently stretch a small piece of dough between your fingers. If it stretches thin enough to create a translucent “window” without tearing, the dough is ready. If it tears, knead for another 3 to 4 minutes and test again.

Lightly coat a large bowl with butter or cooking spray. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap and proof in a draft free place until doubled in size, about 1½ hours. Transfer to the refrigerator for 30 minutes before shaping the rolls. (You can also cover with plastic wrap and proof completely in the fridge for 5 hours or up to 24 hours). Remove from fridge and shape into rolls.

To shape into rolls, divide dough into 12 equal pieces (The dough will weigh just over 880 grams so each roll will weigh 70g to 74g). Shape each piece into a ball and roll under a cupped palm. The tension of the dough on the counter will help the dough form into a smooth roll. Pinch the bottom seam together and place rolls in a buttered 9-by-13-inch baking dish.

Cover the pan with plastic wrap and let the rolls rise until nearly doubled and the dough slowly springs back when gently pressed with a fingertip, 1½ to 2 hours.

Meanwhile, just before the rolls have fully proved, heat the oven to 350°F, allowing it to fully preheat for at least 30 minutes.

When the rolls have finished rising, lightly brush the tops of the rolls with the reserved egg white.

Bake until the rolls are golden brown and cooked through with an internal temperature of 190ºF, 20 to 22 minutes.

Remove the pan from the oven and let the rolls cool in the pan for at least 10 minutes before serving.