Step 1

Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside

Step 2

In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.

Step 3

Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.

Step 4

Slowly add the yeast and continue beating at low speed for 5 minutes.

Step 5

Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.

Step 6

Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.

Step 7

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.

Step 8

Turn the dough out on a well floured surface and gently press out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.

Step 9

Turn the dough out onto a floured surface and divide the dough into 24 equal sized balls.

Step 10

Arrange the dough balls in 2 13x9 inch baking dishes.

Step 11

Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.

Step 12

Preheat the oven to 350 degrees.

Step 13

Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.

Step 14

Brush the tops of the rolls with melted butter and cool completely on a cooling rack.

Step 15

If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days.