MAKES 1 PULLMAN-STYLE LOAF, ABOUT 16 CINNAMON ROLLS, OR 12 DINNER ROLLS
For me, brioche is forever “the butter bread.” Bread dough is simply flour, water, and yeast, but brioche dough is bread dough enriched with butter, milk, and eggs. The amount of fat added fills it with flavor and gives it an impossibly tender texture.
The light texture makes the bread highly absorbent, ideal for hamburger and hot-dog buns or gooey, flavorful cinnamon rolls. In these recipes, you’ll start with the same basic dough, and from there, you can decide to make a traditional pullman loaf, cinnamon rolls, or fluffy dinner rolls.
650 grams (5 cups) bread flour
100 grams (½ cup) sugar
3 grams (1 teaspoon) active dry yeast
16 grams (1 tablespoon) fine sea salt
4 large eggs plus 1 yolk
1 cup milk
18 tablespoons unsalted butter, cubed and softened
1. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt on low speed.
2. With the mixer running on low, add the eggs, yolk, and milk. Increase the speed to medium and mix for 4 minutes. Add the butter and continue mixing until totally combined, 4 to 5 minutes more.
3. Turn the dough onto a floured work surface. With floured hands, form the dough into a ball.
4. Place the dough ball in an airtight container and let it sit in the refrigerator for 18 to 24 hours.
5. Turn the risen dough out of the container onto a floured work surface.
6. Punch down the dough and shape as desired.
From here, you can choose your own adventure; there are a variety of different goodies you can make using this one versatile dough. Look deep inside your heart; which carb do you crave? Is it sweet, gooey cinnamon rolls? Or soft, pillowy dinner rolls, perfect for sliders? Or maybe you want a loaf that you can serve in slices or save for French toast. Choose one of the three options that follow and proceed.