1-Follow these straightforward steps to make easy no knead brioche rolls that turn out perfectly every time. Start by mixing the dry ingredients in a bowl for a solid base. Then, prepare the wet ingredients to ensure they blend smoothly before combining everything.

2-In a bowl, whisk together the 4 cups (512 g) all-purpose or bread flour, 2 teaspoons (10 g) kosher salt, 2 teaspoons (8 g) instant yeast, and 2 tablespoons (28 g) sugar. In a separate bowl, whisk the 1 1/3 cups (300 g) cold water with 1 egg. Heat the 1/3 cup (78 g) milk and 4 tablespoons (57 g) butter until the butter melts, then combine it with the water-egg mixture until it reaches lukewarm temperature.

3-Pour the wet ingredients into the dry ingredients and mix with a spatula until a sticky dough forms. To prevent a crust from forming, drizzle a small amount of olive oil over the dough and rub it in. Cover the dough and let it rise in a warm spot for 2 to 3 hours until doubled in size, or refrigerate for 12 to 18 hours for an overnight rise.

4-Shaping and Baking the Rolls: Lightly flour a work surface, deflate the dough, divide it into 8 to 10 equal portions, shape each into a ball, and place them on a parchment-lined baking pan. Let the shaped rolls rise for 30 to 45 minutes until they are puffed and light to the touch. Preheat the oven to 425ºF, brush the rolls with the egg wash, and bake for 15 to 20 minutes until golden brown.

5-Allow the rolls to cool on a wire rack before serving. The total preparation time is about 3 hours and 20 minutes, with very little active hands-on time. For more baking ideas, visit the external resource on making overnight brioche rolls.