Pull-Apart Brioche Dinner Rolls with Nori Butter
Recipe from Santos Loo
These soft, buttery brioche dinner rolls are the perfect addition to any meal. With their pull-apart texture and rich, buttery flavor, they make an impressive side dish for holidays, dinner parties, or family gatherings. Served warm with savory, umami-rich nori butter, these homemade brioche rolls deliver bakery-quality results. While double proofing is typically required for brioche, using Wonder Oven Pro’s proof setting makes the process simple and rewarding.
30 minutes
(plus proofing time, which varies)
20 min
12 rolls
What You'll Need
Ingredients
For the Brioche Rolls
6 oz whole milk, lukewarm
2 teaspoons active dry yeast (such as Fleischmann’s)
4 tablespoons granulated sugar, divided
4 cups (512g) all-purpose flour
1 tablespoon kosher salt
16 tablespoons unsalted butter, room temperature
3 whole eggs
3 teaspoons neutral oil, for greasing the bowl and bake tray, divided
For the Egg Wash
1 egg yolk
1 tablespoon whole milk
For the Nori Butter
8 tablespoons unsalted butter, room temperature
1 tablespoon white miso paste (shiro miso)
2 teaspoons nori flakes*
1 teaspoon honey
¼ teaspoon kosher salt
*Tip: If you can’t find nori flakes, place one sheet of nori in a spice grinder and pulse until the flakes resemble dried oregano, or crumble with your hands.
Directions
Step 1
Preheat the Wonder Oven Pro to 90°F/PROOF with the wire rack set on the bottom rack.
Step 2
Stir together the lukewarm milk, yeast, and 1 tablespoon of sugar. Set aside for 10 to 12 minutes, or until the yeast becomes foamy. While you wait, add the remaining sugar, flour, and salt to the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 1 minute to combine.
Step 3
When the yeast mixture is ready, add it to the dry ingredients along with the butter and eggs. Mix on medium-low speed for 1 minute to combine, then increase to medium-high and mix for 8 to 10 minutes, until the dough becomes smooth, elastic, and no longer sticks to the sides of the bowl.
Step 4
Lightly grease a large bowl that will fit on the Wonder Oven Pro’s wire rack with 2 teaspoons of oil. Scrape the dough into the bowl and place in the preheated oven, uncovered, to proof for about 1 hour and 15 minutes, or until doubled in volume.
Step 5
Lightly oil the Wonder Oven Pro baking tray with the remaining 1 teaspoon of oil. Turn the proofed dough top-side down onto a clean surface and flatten into a rectangle about 1 inch thick. Divide into 12 equal pieces.
Step 6
To shape the rolls, flatten each piece with the palm of your hand to about ¼-inch thickness. Roll each piece into a log shape and tuck the ends under to form a ball. Evenly space the rolls on the prepared tray.
Step 7
Place the tray in the oven, uncovered, and proof at 90°F for about 1 hour, or until the rolls touch and almost double in size.
Step 8
Remove the tray from the oven and preheat the oven to 350°F on Bake mode. Make the egg wash by whisking together the egg yolk and milk. Gently brush the tops of the rolls.
Step 9
Bake the rolls on the bottom rack for 18 to 20 minutes, or until golden brown. Serve warm with nori butter.
Step 10
For the nori butter: In a stand mixer fitted with the paddle attachment, combine all ingredients and mix on medium-high speed until the butter is smooth and creamy, about 2 to 3 minutes.
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Santos Loo
Santos Loo is a Peruvian-born chef based in Los Angeles. Starting his culinary journey as senior food stylist for Food Network, he spent a decade providing his culinary expertise to cooking show icons like Emeril Lagasse, Rachel Ray, Bobby Flay, and Guy Fieri. With over 20 years in the food styling and recipe development industry, Santos continues to create food content for top streaming services, print media, and cookware brands.
