Whether they accompany an elegant holiday dinner or a simple family meal, these classic buttery rolls deserve a special place on your table. Refrigerating the dough for up to 24 hours is the secret of perfect brioches.
Shaping Brioches
Divide the dough into large and small balls. Set 1 large ball into a greased muffin cup, then indent with your finger. Top with a small round of dough, pressing to secure.
Brushing Unbaked Rolls
Before the assembled rolls are set aside to rise, brush them with a wash made of egg white and water. This finish will develop into a beautiful deep sheen as the brioches bake.
Brushing again
After a few minutes of baking, pull the rolls out of the oven. Apply a second layer of egg-white glaze. Be sure to cover the entire surface, including the crevices around the topknot, to make the roll uniformly glossy.