Rosemary Brioche Rolls

Name: Rosemary Brioche Rolls
Prep time: 25 min
Total time: 2 h 30 min
Yield: 12 serving(s)
Ingredients: 1 tbsp. active dry yeast; 3 1/2 c. all-purpose flour, plus more for kneading; 1/4 c. sugar; 1 tsp. salt; 5 large eggs; 1 stick unsalted butter, at room temperature; 1 tbsp. fresh rosemary, finely chopped; 1 tbsp. freshly ground pepper; 2 tbsp. sea salt, such as Maldon, or kosher salt

By Carrie PurcellPublished: Mar 4, 2014

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Photograph by Andrew Purcell

Yields:

12 serving(s)

Prep Time:

25 mins

Total Time:

2 hrs 30 mins

Cal/Serv:

252

The addition of fresh herbs makes these rich, buttery brioche rolls special. Studded with rosemary and black pepper, and topped with coarse salt, these rolls are fragrant and flavorful.

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Ingredients

1 Tbsp. active dry yeast
3 1/2 cups all-purpose flour, plus more for kneading
1/4 cup sugar
1 tsp. salt
5 large eggs
1 stick unsalted butter, at room temperature
1 Tbsp. fresh rosemary, finely chopped
1 Tbsp. freshly ground pepper
2 Tbsp. sea salt, such as Maldon, or kosher salt

Directions

1. Step 1In a small bowl, whisk together the yeast and 1/2 cup lukewarm (90°F to 110°F) water. Let it sit until the yeast becomes active and bubbly, about 10 minutes.
2. Step 2Combine the flour, sugar, and salt in the bowl of a stand mixer (or in a large bowl). Add the yeast mixture and stir well to combine. Add 4 eggs, one at a time, mixing well with each addition. Add the butter, rosemary, and pepper, and stir until just combined.
3. Step 3Transfer the dough to a lightly floured surface and knead with the heels of your hands until a smooth, soft dough comes together. Place the dough in a large, lightly greased bowl and cover loosely with plastic wrap or a kitchen towel. Set it in a warm place to rise until the dough is doubled in size, about 1 hour.
4. Step 4Prepare a baking pan by lining it with parchment; set aside. Divide the dough into 12 equal pieces. Roll each piece into a ball and place it on the prepared pan, spacing the rolls out equally. Loosely cover the rolls and let them rise until doubled in size, 30 to 45 minutes.
5. Step 5Preheat the oven to 375°F. Meanwhile, whisk the remaining egg with 1 tablespoon of water and brush the tops of the rolls with egg wash. Sprinkle the rolls with sea salt or kosher salt, and bake until they are a deep golden brown color, about 20 minutes. Cool on a wire rack.