• Start by getting your stand mixer ready with the dough hook attachement. Making this recipe by hand is definitely possible, although it will require a lot of kneading. Do not preheat the oven at this time, since the dough will have to proof in 2 steps.

Making the Brioche Dough

• Add granulated sugar and the instant dry yeast to the warm (95F-110F) water. Stir until dissolved and set aside until the mixture starts to foam on the surface.
  ¾ cup Warm Water, 1 tablespoon Instant Dry Yeast, 1 tablespoon Granulated Sugar
• Prepare the eggs for dough by cracking them into a small bowl. Use a fork to whisk the eggs, just until liquid.
  2 large Eggs
• Place the flour, salt, granulated sugar, and softened butter into the stand mixer. Mix on low-medium until the butter has turned into a fine crumb.
  5 cups All Purpose Flour, 2 teaspoon Salt, 3 tablespoon Granulated Sugar, ⅓ cup Unsalted Butter
• Pour the warm (95F-110F) milk into the flour mixture. Also add in, the foamy yeast mixture, and the whisked eggs. Mix on low until all ingredients have combined.
  ¾ cup Warm Milk
• Turn up the speed of the mixer to medium and mix for 3-4 minutes or until the dough comes together in a ball. Pinch the dough and it should be tacky, and not too sticky.
• Transfer the brioche sub roll dough to a very lightly floured, clean counter. Use your hand to fold the dough onto itself (knead) 3-4 time, to shape it into a tighter larger ball. Place in a large bowl and cover with a damp clean linen towel. Rest the dough for 20 minutes.

Shaping the Brioche Sub Rolls

• Divide the proofed ball of dough into 4 equal part. Use a scale to weigh the total weight of the dough and divide in 4, or simply eyeball it.
• Use a rolling pin to roll out each ball of dough into a 9"x9" square. Stretch out the corners to make sure it is square. Use your hands to roll up the dough, away from you, to form a log, making sure that it is not too tight.
• Use your thumb and index finger to pinch the bottom seam firmly in order to close it. Similarly, pinch both ends of the roll closed, gently tucking the pinched ends underneath the roll.
• Transfer the sub rolls to a parchment paper lined baking tray. Make sure that the long seam in on the bottom. Brush the rolls lightly with water using a brush.
• Cover the brioche sub rolls with a clean linen towel. Place in a warm, draft-free area and let them proof until almost doubled in size, about 30-45 minutes. Use this time to start preheating your oven to 375F.

Baking the Sub Rolls

• Make the egg wash by whisking together the egg yolk and the milk until well combined. Brush the egg wash on all sides and top of the rolls.
  1 piece Egg Yolk, 1 tablespoon Milk
• Use a sharp serrated knife to make ¼ inch deep, diagonal cuts on top of each roll. The cuts should be spaced ½ inch apart, and be about 2 ½" in length, going from one end to the other.
• Baking Tip: If using an oven without a fan, bake the rolls by placing the baking tray on the top third rack position of the oven. If using a convection oven (with a LOW fan setting if possible) place the baking tray on the centre oven rack position.
• Bake the brioche sub roll recipe in the preheated 375F oven for 15 minutes. Turn the tray around and bake for another 5 minutes.
• Remove the baked brioche sub rolls from the oven when you have a nice golden color, going all the way down the sides of the rolls. Transfer to a cooling rack and let them cool completely before using.