Brioche Rolls
Chef Margarita Lee is giving you the recipe to delicious rolls.


  • 20oz milk
  • 8oz eggs
  • 1.5oz dry active yeast
  • 48oz bread flour
  • 5oz sugar
  • 2oz salt
  • 16oz butter


Combine flour, sugar and salt in a mixer fitted with a dough hook and mix for 1min on low.

In a pot combine milk and heat up to 80F then whisk in dry active yeast. And let stand for about 5min until bubbles start forming.

With the mixer on low alternate between eggs and the yeast mixture. Do not overwork the dough at this stage. Only mix until the dough starts coming together. Once a dough ball had formed begin adding butter little by little. Once the butter is incorporated into the dough, scrape the dough into a large bowl and wrap with plastic wrap.

This is your proofing stage.

Let the dough rise for an hour.

After an hour fold the dough in on itself. Let proof for another hour covered with plastic wrap in a warm place.

Form the dough and bake at 350F; timing will change based on oven and sizing. You’re looking for a dark golden crust.

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