Brioche Rolls

For this recipe, you don't need a brioche mold — a muffin mold will do. Prepare for the day ahead, as a nighttime rise is necessary to add flavor to your baked goods.
Dissolve yeast in warm milk in the bowl of a stand mixer with a paddle attachment; let stand for 5 minutes. Spoon the flour into dry measuring cups; flatten with a knife. Add flour, sugar, salt and eggs to the milk mixture; beat with a mixer on low speed until smooth, scraping the sides of the bowl with a spatula if necessary. Remove the spatula attachment; insert the dough hook. Beat the dough on low speed for 5 minutes or until it becomes soft and elastic, and the dough just does not begin to move away from the sides of the bowl. Cut 6 1/2 tablespoons butter into large cubes; add half of the butter to the batter, stirring on medium speed until smooth. Add the remaining butter cubes to the batter; beat on medium speed until smooth. Beat the dough on medium speed for 4 minutes or until smooth and elastic.Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 1 hour or until doubled in size. (Gently press two fingers into the dough. If there are dents, it means that the dough has risen sufficiently.) Knead the dough; form a ball. Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for 8 hours or overnight.Roll out the dough; let stand for 90 minutes or until the dough is heated to room temperature. Divide the dough into 4 equal parts. Process one serving at a time (cover with the remaining dough to prevent drying out), cut the dough into 6 equal parts. Roll each piece into a 1 1/2-inch-thick ball. Repeat the procedure with the remaining 3 parts of the dough to make 24 buns. Place the buns in muffin tins smeared with cooking spray. Cover and let rise for 45 minutes or until they are almost doubled in size.Preheat the oven to 350 degrees.Combine 1 tablespoon of water and egg white; whisk to combine. Gently brush the buns with the egg mixture. Bake at 350 ° C for 14 minutes or until golden brown. Place the molds on a wire rack. Put the remaining butter in a microwave-safe bowl; reheat in the microwave on high power for 20 seconds or until the butter melts. Brush the buns with butter.