Homemade Brioche Rolls
Brioche rolls are rich, buttery, and slightly sweet, making them perfect for everything from breakfast to dinner rolls. This recipe will guide you through making soft, fluffy brioche rolls at home.
Ingredients:
- 1/4 cup warm milk (110°F / 43°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 4 large eggs, at room temperature
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, softened and cut into cubes
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- Make the Dough:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt.
- Add the yeast mixture and the eggs. Mix on medium speed until the dough starts to come together.
- Gradually add the softened butter, a few cubes at a time, mixing well after each addition. Continue to knead the dough for about 10 minutes, until it is smooth and elastic. The dough will be slightly sticky.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Shape the Rolls:
- Punch down the dough and turn it out onto a lightly floured surface.
- Divide the dough into 12 equal pieces. Shape each piece into a ball by folding the edges under and rolling it gently against the work surface.
- Place the rolls on a baking sheet lined with parchment paper, spacing them a few inches apart.
- Second Rise:
- Cover the rolls loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for about 1 hour, or until they have doubled in size.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- In a small bowl, beat the egg with 1 tablespoon of water.
- Brush the tops of the rolls with the egg wash, giving them a shiny finish.
- Bake:
- Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Cool:
- Remove the rolls from the oven and let them cool on a wire rack.
Tips:
- Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature for the best results.
- Kneading: Proper kneading is crucial for achieving the right texture. The dough should be smooth and slightly sticky.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Enjoy your homemade brioche rolls, perfect for any meal!
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