Biscuits and Rolls

1. Whisk 2 eggs with the milk in the bowl of a stand mixer until combined. Add flour, sugar, yeast, and salt. Attach dough hook and mix on medium-low until dough is uniform and elastic, about 4 minutes. With mixer running, add 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook.

2. With mixer running, add remaining 4 tablespoons butter, one piece at a time, and continue to mix until butter is incorporated, about 4 minutes. Scrape down bowl and dough hook. Increase speed to medium and knead until dough pulls away from sides of bowl (dough will still cling to bottom), about 4 minutes.

3. Turn dough out onto a lightly floured surface and shape into a ball. Transfer to a medium greased bowl, cover with plastic wrap, and let sit at room temperature until doubled in size, 1 to 1 1/2 hours. Press down on dough to deflate, re-shape into a ball, and return to bowl. Re-cover bowl and refrigerate overnight.

4. Place oven racks in lowest and middle positions. Bring 4 cups water to a boil, then pour into a medium baking dish and place on lowest rack. Grease an 8 1/2x4 1/2" loaf pan. Return dough to a lightly floured surface, press down to deflate, and form into a ball. Cut ball into 6 equal wedges. Shape each wedge into a ball and place into prepared loaf pan in two rows of three, slightly staggering to create a braid-like effect. Transfer pan to middle rack and let sit until dough has risen 1" above the edge of the pan, 1 to 1 1/2 hours.

5. Remove loaf and water pans and heat oven to 375. Beat remaining egg and brush over top of loaf. Bake until brioche is deep golden brown and center registers 200, 25 to 30 minutes. Remove loaf from pan, transfer to a wire rack, and let cool completely, about 90 minutes.

Source: Hannaford fresh Magazine, March - April 2017