Step 1: Combining the Dry Ingredients and Initial Wet Ingredients

1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, instant dry yeast, granulated sugar, and salt. Ensure these dry ingredients are well combined to evenly distribute the yeast and salt.
2. In a separate small bowl, lightly whisk the eggs.
3. Pour the lukewarm milk into the bowl with the dry ingredients. Add the whisked eggs.
4. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms. This initial mixing is just to bring the ingredients together; don’t worry about achieving a smooth dough at this stage. It will look quite rough and sticky.

Step 2: Kneading the Dough – Developing Gluten Strength

1. Increase the mixer speed to medium-low (or turn the dough out onto a lightly floured surface for hand kneading). Knead the dough for 8-10 minutes if using a stand mixer, or 10-12 minutes if kneading by hand.
2. During kneading, the dough will gradually become smoother and more elastic. It will start to pull away from the sides of the bowl (or your hands if kneading by hand). It should be tacky but not overly sticky. If it’s sticking excessively to the bowl or surface, add a very small amount of flour, one tablespoon at a time, until it becomes manageable. Be careful not to add too much flour, as this can make the rolls dry.

Step 3: Incorporating the Softened Butter – The Brioche Secret

1. Reduce the mixer speed to low (or continue kneading by hand). Add the softened butter, one tablespoon at a time, to the dough. Allow each piece of butter to be fully incorporated before adding the next. This gradual incorporation is crucial for achieving the characteristic brioche texture.
2. Continue kneading for another 8-10 minutes (mixer) or 10-12 minutes (hand kneading). Initially, the dough may seem to fall apart and become very sticky again as you add the butter. Don’t panic! Keep kneading. Gradually, the dough will come back together, becoming incredibly smooth, soft, and elastic. It will be quite rich and almost luxurious to the touch.
3. Knead until the dough passes the “windowpane test.” To perform this test, take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is sufficiently developed. If it tears easily, knead for a few more minutes and test again.

Step 4: First Rise – Building Flavor and Texture

1. Form the dough into a smooth ball. Place it in a lightly oiled large bowl. Turn the dough to coat it lightly with oil.
2. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
3. Let the dough rise in a warm place for 1.5-2 hours, or until doubled in size. The rising time will depend on the temperature of your kitchen. A warmer environment will lead to a faster rise. You can place the bowl in a slightly warmed oven (turned off!), or in a warm spot in your kitchen.

Step 5: Punching Down and Adding Rosemary

1. Gently punch down the risen dough to deflate it and release the trapped air.
2. Sprinkle the finely chopped fresh rosemary over the dough. Knead the dough briefly (1-2 minutes) to evenly distribute the rosemary throughout.

Step 6: Second Rise (Proofing) – Shaping and Final Rise

1. Divide the dough into 12 equal portions (approximately 70-75g each for medium-sized rolls). You can use a kitchen scale for accuracy, or simply eyeball it.
2. Shape each portion into a smooth ball. To do this, gently pull the edges of the dough ball down and tuck them underneath, creating a smooth, taut surface on top. Cup your hand around the dough ball and rotate it on the counter to further smooth and round it.
3. Place the shaped rolls in a lightly greased 9×13 inch baking pan or a similar-sized baking dish. Arrange them evenly, leaving a little space between each roll as they will expand during the second rise and baking.
4. Cover the pan loosely with plastic wrap or a damp kitchen towel.
5. Let the rolls proof in a warm place for 1-1.5 hours, or until they are puffy and almost doubled in size. They should be noticeably larger and feel light and airy when gently touched.

Step 7: Baking – Achieving Golden Perfection

1. Preheat oven to 375°F (190°C). Position a rack in the center of the oven.
2. Prepare the egg wash (optional): In a small bowl, whisk together the egg and milk or water.
3. Gently brush the tops of the proofed rolls with the egg wash. This will give them a beautiful golden-brown color and a glossy finish. Be careful not to deflate the rolls while brushing.
4. Bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped lightly on the bottom. The baking time may vary slightly depending on your oven. Keep an eye on them and adjust baking time as needed.
5. Remove the rolls from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool slightly further. This prevents the bottoms from becoming soggy.

Step 8: Serve and Enjoy!

Serve these Rosemary Brioche Rolls warm for the ultimate experience. They are delicious on their own, with butter, or alongside your favorite meal. Refer to the “How to Serve” section below for serving suggestions.