Parmesan and Chive Brioche Dinner Rolls
You will need a stand mixer for this recipe. In Step 4, the pan of water will create a humid environment for the dough while it proofs so loaves will rise without developing a skin. Store rolls in a resealable plastic bag at room temperature for up to 3 days or wrap in foil, seal in bag, and freeze for up to 1 month. Rewarm in 375-degree oven for 5 minutes before serving (allow about 15 more minutes if reheating from frozen).
Nutrition
Calories: 190 kcalCarbohydrates: 17 gProtein: 6 gFat: 10 gSaturated Fat: 6 gCholesterol: 65 mgSodium: 260 mgFiber: 1 gSugar: 1 g
Ingredients
- 3 large eggs room temperature
- 1/3 cup milk room temperature
- 2 cups 10 oz. all-purpose flour
- 1 Tbsp. sugar
- 2 tsp. instant yeast
- 1 tsp. salt
- 8 Tbsp. unsalted butter cut into 8 equal pieces and softened
- 1 oz. Parmesan grated (1/2 cup)
- 3 Tbsp. minced fresh chives
Instructions
- 1. Whisk 2 eggs with the milk in the bowl of a stand mixer until combined. Add flour, sugar, yeast, and salt. Attach dough hook and mix on medium-low until dough is uniform and elastic, about 4 minutes. With mixer running, add 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook.
- 2. With mixer running, add remaining 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook. Increase speed to medium and knead until dough pulls away from sides of bowl (dough will still cling to bottom), about 4 minutes.
- 3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a medium greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 1 to 1 1/2 hours. Press down on dough to deflate, re-shape into a ball, and return to bowl. Re-cover bowl and refrigerate overnight.
- 4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack. Grease a 12-cup muffin tin.
- 5. Place dough on a lightly floured surface and roll into a 12x12" square. Leaving a 1/2" border all around, sprinkle Parmesan and chives evenly over dough, then press gently into dough to adhere. Roll dough into a cylinder and pinch seam to seal.
- 6. Cut cylinder into 12 equal pieces and place in muffin cups. Transfer pan to middle rack and let sit until rolls have expanded to fill cups, about 1 hour. Remove muffin tin and water dish and heat oven to 375.
- 7. Beat remaining egg and brush over rolls. Bake until golden brown and center of dough registers 200, about 30 minutes. Remove rolls from pan and let cool on a wire rack at least 10 minutes before serving.
- Source: Hannaford fresh Magazine, March - April 2017