Good morning! Nothing seems more fitting today than a tasty recipe for some soft, buttery and flaky brioche rolls, best fresh out of the oven (or warmed up). I’ll be honest – these are not “light” rolls but they are OUT. OF. THIS. WORLD. They’re easy to make but sound super fancy – think Valentines Day. I’m usually a dessert over bread person but I just might be changing my mind. How about you? Bread or dessert? Or both??
Alternating between egg and flour additions.
Adding in butter.
Glossy appearance after all butter has been added.
Dough after being placed in muffin pan and rising for 1 hour.
BRIOCHE BREAD ROLLS RECIPE
*makes 12 rolls
3/4 c warm milk
1 T yeast
1/4 c + 2 tsp sugar
4 c flour
5 large eggs
2 sticks of chilled butter, sliced thinly
dash of salt (if using unsalted butter)
dash of salt (if using unsalted butter)
optional: 1 tsp + 1 egg (egg wash)
In a large mixing bowl (of stand mixer), combine yeast, 2 tsp sugar and milk. Allow to stand for 5 minutes.
(I have highlighted each of the ingredients below to make things a bit easier to read)
Stir in 1 1/2 c flour and 1/4 c sugar. Turn mixer to high and add in 1 egg. Mix well and add in 1 c flour. Mix well. Add in 2 eggs and mix for about 5 minutes or until thoroughly combined. Add another 1 c flour. Beat well. Add 1 egg and beat on low for 2 minutes and then beat on high for 2 minutes. Finally, add in 1/2 c flour, mixing well after the addition and follow that with the last 1 egg. Beat for 5 minutes.
Gradually beat in butter, one slice at a time. Beat well after each addition and mix until butter is incorporated into the dough. *Small/tiny chunks of butter are fine as long as they are smaller than the size of a pea.
Place dough in a buttered bowl. Cover with greased plastic wrap first and then a large blanket. Place in a draft-free area. Allow to rise for 1 hour and 15 minutes. Punch down edges and gather dough together. Divide dough into 12 equal parts (each part will be about 1.5-2″ in diameter). Shape each part into a ball (dough will be very “wet/loose”) and place in greased muffin pan. Cover with the plastic wrap and blanket and allow to rise another 1 hour.
Preheat oven to 350. Bake for 11-12 minutes until lightly golden on top.
A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.
