Pull-Apart Brioche Dinner Rolls

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These homemade pull-apart brioche dinner rolls are perfect for your Thanksgiving or holiday dinners!

Prep Time20

Cook Time30

Rise Time2 30

Total Time3 20

Course: Bread

Cuisine: American

Keyword: dinner rolls

Servings: rolls

Calories: 326kcal

To a small bowl, add 1/4 cup water, 1 packet (2 1/4 tsp) active dry yeast, and 1 Tbsp of the 1/4 cup granulated sugar. Stir to combine and set aside.

Add 3/4 cup whole milk and remaining granulated sugar. Heat over MED LOW heat until the milk is about 90°F. An instant read thermometer works great for this, or you can test it and it should feel like a baby's warm bath water.

To the bowl of a stand mixer fixed with the whisk or paddle attachment, add 2 cups of the 5 1/2 cups all purpose flour, 1 1/2 tsp kosher salt, the water/yeast mixture you made earlier, and the warmed milk.
Turn mixer on LOW and mix until combined.
Add 3 large eggs, one at a time, as the mixer is running, and then add 1/2 cup unsalted butter.

Once the eggs and butter are incorporated, switch out the paddle/whisk attachment for the dough hook.
Slowly add the remaining flour, 1/3 cup at a time, mixing in between each addition. Due to different humidity amounts and elevations, you may not need all the flour, or you may need a bit more. You'll know you've added enough flour when the dough starts to pull away from the sides of the bowl.
Increase mixer speed to about MED, and let the dough hook knead the dough for about 5 minutes, until the dough is smooth and elastic.

Spray a large mixing bowl with cooking spray, then transfer the dough to that bowl. Cover with a clean kitchen towel and let rise for about 2 hours, or until the dough has doubled in size.
** If you'd rather not use another bowl, you can transfer the dough to a clean surface, then spray the stand mixer bowl with cooking spray, and transfer the dough back to that bowl. **

Turn the dough out onto a clean, dry surface (I use my counter top), and flatten/roll the dough into a rectangle or square that's about 1/2" thick.
Cut the dough into 48 similarly sized squares. I do this by cutting the dough in 4 vertical slices, then cut each slice into thirds, then cut each of the thirds into fourths.
Cut a piece of parchment paper into 12 squares about 4x4" in size.

Spray a muffin pan with cooking spray, and add the parchment squares over each well of the muffin pan.
Stack 4 pieces of the cut dough on top of each other, then transfer to a parchment-lined muffin well.
Repeat with the remaining pieces of dough, so you have 12 rolls.
Preheat oven to 350°F.
Cover loosely with plastic wrap or a lint-free kitchen towel and let rise for 10-15 minutes.
In a small mixing bowl, combine 1 large egg with 1 Tbsp water, whisking until smooth. Brush this egg wash over each of the rolls.
Bake in preheated oven for 30 minutes, or until golden brown and cooked through.

Remove pan from the oven and carefully remove the rolls from the muffin pan. Let cool slightly and serve warm or at room temperature, with some butter or jam.

This recipe makes 12 rolls, which you're free to divide into as many servings as you'd like.