Ingredients
- 1/2 cup tepid to warm water (110 to 120 levels F)
- 1 package dried yeast
- 3 tablespoons sugar
- 6 extra-large eggs, at 70 degrees
- 4 1/2 cups unbleached flour
- 2 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at 70 degrees
- 1 egg combined with 1 tablespoon milk, for egg wash
Directions
Combine water, yeast, and sugar within the bowl of the electric mixer fitted using the paddle attachment. (When the bowl is cold, begin with warmer water therefore it is a minimum of 110 levels whenever you add some yeast.) Mix together with your hands and permit to face for five minutes before the yeast and sugar dissolve. Add some eggs and beat on medium speed for one minute, until well mixed. Using the mixer on low speed, add 2 glasses of the flour and also the salt and blend for five minutes. Using the mixer still on low, add 2 1/4 more glasses of flour and blend for five more minutes. Scrape the dough right into a large buttered bowl and canopy with plastic wrap. Refrigerate overnight.
The following day, permit the dough to sit down at 70 degrees for one hour. Meanwhile, grease 20 small brioche tins. Put aside.
Put the dough within the bowl of the electric mixer fitted using the dough hook, add some softened butter in chunks, and blend for just two minutes, adding additional flour when needed to create a ball. Turn the dough onto a gently floured board and divide the dough into 20 (1 3/4-ounce) balls and put them within the tins. Cover the tins having a moist towel and hang aside to increase at 70 degrees until bending in volume, a couple of hrs.
Preheat the oven to 350 levels F. Once the rolls have risen, brush the top of the each using the egg wash and bake for 25 minutes, or before the tops spring back also it sounds slightly hollow when drawn on. Turn the rolls out onto a wire rack to awesome.
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