Step 1: Proof the Yeast (If using Active Dry Yeast)

• • Warm the Milk: In a small saucepan or microwave-safe bowl, gently warm the milk to lukewarm temperature (105-115°F or 40-46°C). It should feel comfortably warm to the touch, not hot.

• • Combine Yeast, Sugar, and Milk: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the lukewarm milk, granulated sugar (from the dough ingredients), and active dry yeast.

• • Let it Proof: Let the mixture stand for 5-10 minutes, or until the yeast is foamy or bubbly. This indicates that the yeast is active and ready to leaven the dough. If using instant yeast, you can skip this proofing step and add the yeast directly to the dry ingredients.

Step 2: Combine Dry Ingredients

• • In a Large Bowl: In the bowl of your stand mixer (or a large mixing bowl), whisk together the bread flour, remaining granulated sugar, and salt. Make sure these dry ingredients are well combined to ensure even distribution in the dough.

Step 3: Incorporate Wet Ingredients and Form the Dough

• • Add Yeast Mixture and Eggs: If you proofed the active dry yeast, add the foamy yeast mixture to the dry ingredients. If using instant yeast, add the instant yeast directly to the dry ingredients and then pour in the lukewarm milk. Add the lightly beaten eggs to the bowl as well.

• • Mix on Low Speed: Using the dough hook attachment of your stand mixer (or a wooden spoon if mixing by hand), mix on low speed until the ingredients are just combined and a shaggy dough forms. Don’t overmix at this stage, just ensure everything is incorporated.

• • Knead Briefly: Increase the mixer speed to medium-low and knead the dough for about 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough will be quite sticky at this point, but resist the urge to add too much extra flour. It should start to become smoother and more elastic.

Step 4: Gradually Incorporate the Butter

• • Add Butter Cubes, One at a Time: With the mixer still running on low speed, begin adding the softened butter cubes, one or two at a time, allowing each cube to be fully incorporated into the dough before adding the next. This process will take some time, about 10-15 minutes. The dough will initially become very messy and seem like it’s not coming together, but keep kneading and adding butter gradually.

• • Knead Until Smooth and Elastic: Once all the butter is incorporated, increase the mixer speed to medium and continue kneading for another 8-10 minutes (or 10-12 minutes by hand). The dough will transform from a sticky mess into a smooth, soft, and elastic dough that pulls away from the sides of the bowl. It will still be slightly tacky, but not sticky.

• • Add Rosemary: In the last minute or two of kneading, add the finely chopped fresh rosemary to the dough and knead until it is evenly distributed throughout.

Step 5: First Proof (Bulk Fermentation)

• • Form into a Ball: Gently form the dough into a ball and place it in a large, lightly oiled bowl. Turn the dough to coat it lightly with oil.

• • Cover and Rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free place (like a slightly warmed oven turned off, or a warm spot in your kitchen). Let the dough rise for 1 ½ – 2 hours, or until it has doubled in size. This first rise is crucial for developing flavor and texture.

Step 6: Punch Down and Refrigerate (Cold Proof)

• • Punch Down the Dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.

• • Refrigerate: Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This cold proofing step is important for brioche. It slows down the yeast activity, which develops more complex flavors and makes the dough easier to handle and shape. Cold dough is also easier to work with and produces a finer crumb in the final rolls.

Step 7: Shape the Rolls

• • Divide the Dough: Remove the chilled dough from the refrigerator. It will be firm. Divide the dough into 12-16 equal-sized pieces (depending on the size of rolls you desire). You can use a kitchen scale for accuracy if you want perfectly uniform rolls.

• • Shape into Balls: Gently roll each piece of dough into a smooth ball. There are several shaping methods, but a simple one is to cup your hand over the dough ball on a clean surface and move your hand in a circular motion, tucking the dough underneath to create tension on the surface and form a smooth ball.

• • Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Arrange the dough balls on the prepared baking sheet, leaving about 2-3 inches of space between each roll to allow for expansion during the second proof and baking.

Step 8: Second Proof (Final Proof)

• • Cover and Rise Again: Lightly cover the baking sheet with plastic wrap or a damp kitchen towel. Place the baking sheet in a warm, draft-free place and let the rolls rise for 1-1 ½ hours, or until they have nearly doubled in size and are puffy and soft. This second proof is essential for achieving light and airy rolls.

Step 9: Preheat Oven and Prepare Egg Wash (Optional)

• • Preheat Oven: Preheat your oven to 375°F (190°C).

• • Prepare Egg Wash (Optional): In a small bowl, whisk together the egg and milk or water for the egg wash.

Step 10: Egg Wash and Bake

• • Brush with Egg Wash (Optional): Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful shiny, golden-brown crust.

• • Bake: Bake in the preheated oven for 18-22 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through baking to ensure even browning.

• • Cool on Wire Rack: Once baked, remove the rolls from the oven and transfer them to a wire rack to cool completely before serving. Cooling on a wire rack prevents the bottoms of the rolls from becoming soggy.