Brioche Roll Recipe
Calling all bread enthusiasts, bakers in the making, and anyone who loves sinking their teeth into a pillowy cloud of delicious brioche rolls! Today, we delve into the wondrous world of brioche rolls, a culinary masterpiece that's equal parts fluffy fantasy and buttery bliss.
Ingredients
For the Dough:
- 3/4 cup 180 ml lukewarm milk (110°F)
- 1 1/2 teaspoons dry active yeast
- 1/4 cup 50 g granulated sugar, plus 1 tablespoon (15 g)
- 1 teaspoon salt
- 4 cups 500 g all-purpose flour
- 3 large eggs at room temperature
For the Egg Wash:
- 1 extra large egg beaten with 1 tablespoon (15 ml) of water
Optional Toppings:
- Sesame seeds
- Poppy seeds
- Sea salt flakes
Instructions
Make the Yeast Mixture:
- In a large bowl, whisk together the lukewarm milk, yeast, 1 tablespoon of the sugar, and the salt. Let the mixture sit for 5-10 minutes, until the yeast is foamy.
Combine the Dry Ingredients:
- In a separate large bowl, whisk together the flour and the remaining 1/4 cup of sugar.
Make the Dough:
- Add the wet ingredients (yeast mixture and eggs) to the dry ingredients and mix with a dough whisk or your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
Add the Butter:
- Cut the softened butter into small cubes and gradually add them to the dough, kneading until each piece is fully incorporated. Continue kneading for another 5-10 minutes, until the dough is soft, shiny, and pulls away from the sides of the bowl.
First Rise:
- Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shape the Rolls:
- Gently punch down the dough and transfer it to a lightly floured surface. Divide the dough into 12 equal pieces. Shape each piece into a ball, tucking the edges underneath for a smooth finish.
Second Rise:
- Place the rolls on a baking sheet lined with parchment paper, leaving space between them for rising. Cover with plastic wrap and let them rise for another 30-45 minutes, or until they are puffy and almost doubled in size.
- Preheat the Oven and Prepare the Egg Wash:
- Preheat your oven to 375°F (190°C). While the oven heats up, prepare the egg wash by whisking together the extra egg and water.
Bake the Rolls:
- Brush the tops of the rolls with the egg wash and sprinkle with your desired toppings (optional). Bake for 20-25 minutes, or until golden brown.
Cool and Serve:
- Transfer the rolls to a wire rack to cool slightly before serving. Enjoy them warm or at room temperature.
Notes
- For a richer flavor, use whole milk instead of low-fat milk.
- If your dough is too sticky after adding the butter, you can add a little more flour, 1 tablespoon at a time, until it becomes manageable.
- Make sure your oven is preheated before baking the rolls for the best results.
- You can also freeze the rolls after the first rise. Simply place them on a baking sheet and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.