Brioche Rolls
Servings: 8 Servings
Ingredients
For the Dough:
- 1 cup water
- 3 tablespoons whole milk
- 2 tablespoons granulated sugar divided
- 2 ¼ teaspoons active dry yeast 1 standard packet
- 3 cups bread flour
- ¼ cup all-purpose flour See note
- 1 ½ teaspoons salt
- 3 tablespoons unsalted butter cubed and softened
- 1 large egg
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
To Make the Dough:
- Lightly grease a 9x13-inch baking dish or line it with parchment paper. Set aside.
- Heat the water and milk in a microwave-safe dish just until warm to the touch, about 110°F to 115°F. Stir in the yeast and 1 tablespoon of sugar. Allow the yeast mixture to sit until frothy, about 5 to 10 minutes.1 cup water, 3 tablespoons whole milk, 2 ¼ teaspoons active dry yeast, 1 tablespoons granulated sugar
- Whisk together the flour, the remaining 1 tablespoon of sugar, and salt in the bowl of a stand mixer. Add the softened butter, and use the paddle attachment to mix until the mixture resembles coarse cornmeal.3 cups bread flour, ¼ cup all-purpose flour, 1 ½ teaspoons salt, 3 tablespoons unsalted butter, 1 tablespoons granulated sugar
- Add the egg and yeast mixture to the flour. Change to the dough hook and knead on low speed for 6 to 8 minutes. The dough should be smooth and not sticky. It should pull away from the sides of the bowl and feel soft and elastic. Add additional all-purpose flour 1 tablespoon at a time if needed.1 large egg
- Remove the dough from mixing bowl, form into a ball, and place in a separate lightly greased bowl. Cover with a clean towel or plastic wrap, and allow the dough to double in size, about 1 hour.
- Once the dough has doubled in size, remove it from the bowl and press it down to remove the air. Separate the dough into 8 equal pieces.
- Roll each piece into a ball and tuck loose ends underneath. Place each ball into the prepared baking dish.
To Make the Egg Wash:
- Whisk together the remaining egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash to each roll.1 large egg, 1 tablespoon water
- Cover rolls loosely with plastic wrap and allow them to rise for about 30 minutes or until noticeably larger and puffy.
- Meanwhile, preheat the oven to 400°F and place a small bowl/pan of water on the bottom rack of the oven to create steam. (Make sure the bowl is oven-safe).
- Bake the rolls for 12-15 minutes or until deep golden brown. Serve immediately with butter, jam, honey or as a side with your favorite dish.
Notes
- Check your yeast first. Warm some water to 110–115°F, stir in a pinch of yeast with sugar, and wait 5–10 minutes for foam. If it doesn't foam, you probably need new yeast.
- Go light on flour. Start with the bread flour plus ¼ cup all-purpose, then add more only a tablespoon at a time if the dough is sticky.
- Storage. Store at room temp for 2–3 days, or wrap tightly in plastic wrap then foil and freeze up to 2 months.
Nutrition Facts
Brioche Rolls
Serving Size
1 roll
Amount per Serving
Calories
255
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
15
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
53
mg
18
%
Sodium
457
mg
19
%
Potassium
84
mg
2
%
Carbohydrates
41
g
14
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
201
IU
4
%
Vitamin C
0.003
mg
0
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
