Attach dough hook attachment to the stand mixer. In the bowl of a stand mixer, stir in yeast, 1/2 cup of warm milk [100*F – 110* F], 1 teaspoon of sugar. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
In a microwave safe bowl, warm [100*F – 110*F] 1/2 cup of milk and butter, or until the butter just melts.Note: The temperature of the mixture should be lukewarm [100*F – 110*F].
To the yeast mixture, add melted butter, egg yolks, flour, sugar, and salt. Beat the mixture on a low speed for 2-3 minutes, or until the flour is combined. Scrape the bowl occasionally.
Increase the speed to medium high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
Transfer the dough, onto a lightly greased work surface, and shape it into a ball.
PREPARE DOUGH BY HANDKnead the dough until it is very soft, and elastic, around 20-25 minutes. Follow rest of the recipe as discussed.
Place the dough in a greased bowl and turn it once to grease the top.
Cover the bowl with a kitchen towel, and place it in a warm place, or in an oven with the oven light on for 1-2 hours or until it doubles in volume.Note: Keep the oven turned OFF.
FIRST PROOFING [USING INSTANT POT]
Place the dough in the greased inner pot, and turn it once to grease the top.
Place lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.Note: I used a glass lid that fits, to cover the inner pot.
DIVIDE AND SHAPE THE BRIOCHE DINNER ROLLS
Grease a 9*12 inch baking dish with some oil or butter, set it aside.
Transfer the dough onto work surface, and punch it down. Divide the dough into 12 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.Note: You can use a kitchen scale to precisely divide the dough into equal pieces.
Take a piece of dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.Note: If required, sprinkle some flour on the work surface.
Place the rolled dough ball, seam side down, onto a baking dish. Cover with a clean kitchen towel while you roll the rest of the rolls.
Cover the baking dish with kitchen towel, and place it in a warm place or in an oven with the oven light ON for 45-60 minutes, or until the rolls have almost doubled in size.
BAKE THE BRIOCHE DINNER ROLLS
Preheat the oven at 375*F. Bake for 14-18 minutes, or until golden brown.
Rotate the baking dish halfway through for even baking.Note: Place the baking dish on the lowest rack, to prevent the top from browning too fast. If the top of the rolls is browning quickly, loosely place a foil tent over the rolls.
Apply some melted butter on top, and enjoy warm, fluffy, buttery Brioche dinner rolls!!