Brioche Rolls

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar and salt until well blended.

In a small bowl, whisk together the yeast and 1 cup of the flour. On low speed, add the flour mixture to the butter.

Add the milk to the butter and flour mixture and blend well.

Add the 3 eggs and 1 yolk and blend on low speed.

Add the remaining 2 ½ cups flour and mix until well combined. The dough will be sticky.

Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Spray a large bowl with nonstick cooking spray. Place the dough into the bowl and flip it over so the greased side is up. Cover with plastic wrap and allow to rise in a warm place until doubled, approximately 2 hours.

Uncover the bowl and pull the sides of the dough into the middle. Flip it over with your hands and cover again with plastic wrap.

Chill dough in the refrigerator overnight.

Turn dough out onto a work surface.

Press the dough into a rough rectangle. Using a dough cutter, cut the dough in half. Place one half aside covered in plastic wrap.

Spray 12 3-inch diameter brioche molds with nonstick cooking spray. Place molds on a sheet pan.

Roll one half of the dough into a long log (about 14 inches long). The exact length is not important. Divide the log in half. Then divide each half into 6 equal pieces forming a total of 12 pieces.

Using a dough cutter, cut a small piece of dough from 1 of the 12 pieces. This should be about 1/8th the size of the larger ball. Roll the larger piece of dough into a smooth ball. Roll the smaller piece of dough into a small ball. Place the larger ball into 1 of the brioche molds. Using a pastry brush lightly dipped in water, brush the top surface of the larger ball.

Using your finger, make a depression into the center almost all the way down to the bottom. Place the smaller ball on top of the depression. The smaller ball is known as a topknot.

Repeat 14 and 15 for the remaining 11 pieces of dough. You should now have a total of 12 formed brioches, one in each mold.

Cover the brioches with a piece of plastic wrap sprayed with nonstick cooking spray or a clean kitchen towel and allow them to remain at room temperature for approximately 30 minutes.

While they are rising, preheat oven to 375° Fahrenheit.

In a small bowl combine 2 egg yolks and 2 teaspoons milk with a fork.

Using a pastry brush, egg wash carefully over each brioche being careful not to drip any on the sides of the pan.

Allow to dry for 5 minutes and then repeat egg washing.

Spray a small pair of clean scissors with nonstick cooking spray and make ¼ inch cuts all around the base of each of the topknots.

Bake brioches on the sheet pan for approximately 15 minutes or until nice and brown. If the brioches are not brown enough to your liking put them under your oven’s broiler for several seconds. Cool.

Unmold and wash molds. Re-spray molds with nonstick cooking spray.

Repeat steps 12 through 23 for the remaining 12 brioches.