Brioche Rolls

Soft buttery brioche dinner rolls.

No other bread can quite compare to brioche. It is rich and buttery, sweet and savory. It’s delicious as plain toast or as toast points with foie gras. It makes a tasty sandwich too! But for today’s post, I formed this bread into dinner rolls.

This brioche was made into individual rolls by baking on a sheet pan, but it can be made into pull-apart rolls by baking in a cake pan. Follow the recipe, except place the rolls one inch apart in a greased cake pan, cover, and proof. Brush with egg wash and bake the rolls in a 350-degree oven. The rolls may take 5-10 minutes more to bake. If your cake pan is dark metal, reduce the heat to 325 degrees.

The recipe will also make two large loaves. Again, follow the instructions but divide the dough in half, shape into a log, and proof in two greased loaf pans. Bake at 350-degrees for 45 minutes to one hour. The bread should be browned on top and have an internal temperature of 190 degrees.

The dough for this bread is very soft. The softness will make shaping the dough into rolls more challenging. If you are having a lot of problems shaping them, pop the dough into the refrigerator for 15-30 minutes. The Butter in the dough will firm up and make the rolls easier to shape.

Brioche Rolls

Course Bread, Side Dish
Total Time 4 hours
Servings 23

Ingredients

  • 80 grams bread flour 1/2 cup + 2 tbsp
  • 2 1/2 tsp yeast
  • 141 grams milk warm 1/2 cup + 2 tbsp
  • 5 eggs 1 tbsp removed for wash
  • 522 grams bread flour 3/4 c + 1 tbsp
  • 35 grams sugar 2 1/2 tbsp
  • 1 1/2 tsp salt
  • 212 grams butter at room temperature 3/4 cup +3 tbsp

Instructions

  • In the bowl of a mixer, whisk 80 grams of bread flour with yeast and milk. Cover and rest for 40 minutes.
  • Whisk eggs and remove 1 tablespoon for egg wash. Whisk eggs into flour mixture until smooth. With the dough hook, mix in the flour, sugar, and salt. When the dough comes together turn off the mixer and rest for 5 minutes. Mix in the butter in 3 additions. Allow the dough to fully absorb the butter before adding the next addition. Mix for 5-8 minutes. Place dough in an oiled bowl and cover. Proof for 1- 1 1/2 hours or doubled in size.
  • Remove the dough from the bowl and weigh out 2 ounce portions. Form the dough into a ball and place on a lined sheet pan. Continue until all of the dough has been rolled. Place the rolls 3 inches apart. Cover and proof for 30-60 minutes. Preheat the oven to 350 degrees. Brush the rolls with egg wash and bake for 20-30 minutes. Cool and serve.

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