brioche rolls

Basic Brioche Bread Recipe is an enriched yeast dough made with lots of eggs and butter. This buttery pastry bread is perfect as dinner rolls or the best french toast among a ton of other things.

Brioche Bread Recipe

eggs

water

granulated sugar ((use less for savory, more for sweet dough))

flour flour

yeast

soft, but cold temperature, cubed unsalted butter ((3/4 cup = 12 tbsp))

tsp kosher salt ((use

tsp vanilla extract ((use only if brioche will be used for dessert))

white chocolate chips

tbsp orange or lemon zest

Prep: Grease a large bowl with oil or nonstick spray, set aside. Measure and prep all of the ingredients. Weigh the ingredients for best results.Check your yeast to make sure it&#039;s active, if you need to*

Combine and knead: Add  4 eggs, 3 to 8 tablespoons of sugar, 1 tsp of vanilla (if using) and 2 tbsp + 1 tsp of water in a mixer bowl or the bread machine. Top with 350 g flour and 2 1/4 tsp of yeast and knead on low speed until it barely comes together. Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread maker, keep the lid open to prevent the dough from being heated too much and becoming too runny.When the gluten is fully developed in the dough and it looks smooth, elastic and doesn't stick to the bowl as it spins around the bowl, stop kneading. - The dough will still stick to hands and everything else if allowed to stay for longer than 1 second, but when it spins around the bowl, you will see it pull away from the sides.&nbsp;

Check for gluten development: Another way to make sure the gluten is developed (windowpane test) is to stretch a small piece of the dough into a square, creating a "window" - if the dough gets very thin, smooth and translucent and doesn't' tear in that window, the gluten is well developed.&nbsp;

Add butter and salt: Next, add butter in halves, in small cubes and continue kneading&nbsp;until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier.&nbsp;

Add optional add-ins&nbsp;(**read recipe notes)Add the dried and re-hydrated fruits, citrus zest,&nbsp; chips or any other add -ins&nbsp;halfway through the butter being incorporated into the dough.&nbsp;

Rise and chill: Allow the dough to rise at room temperature*** for 1 hour (or until almost doubled in size), then cover and chill for at least 4 hours or up to 2 days. 

After that, remove from the fridge and shape.&nbsp;

How to make Brioche Dough

Make either one big loaf or two smaller ones. For two smaller loaves, split the dough into 16, then roll each piece into a tight ball and arrange 8 pieces in each of 9&quot;x5&quot; parchment lined bread pans.For a larger loaf, divide the dough into 8 and roll each into a ball. Arrange the shaped balls in one 9&quot;x5&quot; parchment lined pan. Allow to rise until at least doubled in size, about 1 - 2 hours.Lightly brush the tops with egg yolk and sprinkle with poppy seeds if you wish.

Shape

Place in a preheated to 350F oven and bake for about 20 minutes for 2 loaves and 35-40 min for a 1 loaf, or until the inside registers 185F degrees and the tops are golden in color. If the dough browns too fast, loosely tent the top with foil. Remove from the oven and leave in the pan for 5 minutes, then remove from the pan to a cooling rack and allow to. cool completely.

How to bake the Brioche:

Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month.&nbsp;

How to store Brioche

Super easy to make, no knead dinner rolls made with a light and butter brioche dough that will make your tastebuds dance for joy.

Easy Homemade Brioche Dinner Rolls

active dry yeast not rapid rise

super fine pastry flour or cake flour

all-purpose flour

sugar

salt

unsalted butter

Melted butter (for basting if desired)

Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside

In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.

Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.

Slowly add the yeast and continue beating at low speed for 5 minutes.

Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.

Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.

Turn the dough out on a well floured surface and gently press out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.

Turn the dough out onto a floured surface and divide the dough into 24 equal sized balls.

Arrange the dough balls in 2 13x9 inch baking dishes.

Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.

Preheat the oven to 350 degrees.

Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.

Brush the tops of the rolls with melted butter and cool completely on a cooling rack.

If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days.

Super easy, made from scratch Brioche Hamburger Buns are butter, light and fluffy.

Easy Brioche Hamburger Buns

water (about 110 degrees)

active dry yeast (not rapid rise)

sesame seeds or poppy seeds (optional)

Turn the mixer on low and add 6 eggs to the bowl 1 at a time beating well after each addition.

Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.

Turn the dough out onto a floured surface and divide the dough in half. Then divide each half into 5 equal pieces.

Shape each piece into a ball&nbsp;and place on a baking sheet lined with parchment approximately 4&nbsp;inches apart.

Allow the dough to rise, uncovered, in a warm place until it rises about double in size, approximately 2 hours.

Beat 1 egg with 1 tablespoon of water and brush the tops of each dough ball with the egg wash. Sprinkle with sesame seeds, if desired.

Bake the brioche until it is golden brown on top, approximately 25&nbsp;minutes. Remove from the oven and allow to cool for 2-3 minutes.

Transfer the rolls to a cooling rack and cool completely.

If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.

Brioche rolls have a tender crumb and rich buttery flavor making these homemade dinner rolls a delicious addition to your family table.

Brioche Dinner Rolls

milk

instant yeast

butter

TBSP sugar

flour

Warm 1 cup milk to between 105º - 110º....

Warm 1 cup milk to between 105º - 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.

Melt 1/3 cup butter and allow to cool.

In the bowl of a stand mixer combine...

In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.

Add the remaining 1/2 cup flour a couple...

Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you've added enough flour.

Lock the head of the mixer in place...

Lock the head of the mixer in place and knead on low/stir setting for 7 - 10 minutes.

Shape dough into a ball, lightly oil, and...

Shape dough into a ball, lightly oil, and allow to rise in a warm location until doubled in size. Approximately 1 - 2 hours, depending on ambient temperature.

Punch down the dough and shape into 18...

Punch down the dough and shape into 18 dinner rolls. Allow rolls to rise a second time on a buttered sheet pan until doubled in size, approximately 30 - 60 minutes. For individual rolls, place them about 1" - 2" apart. For pull apart rolls place them about 3/4" - 1" apart.

While the rolls are rising preheat oven to...

While the rolls are rising preheat oven to 375ºF. Bake rolls 20 - 25 minutes, until golden brown on top.

Serve warm from the oven. Store at room...

Serve warm from the oven. Store at room temperature for 2 - 3 days. For longer storage, freeze.

These Salted Honey Butter Cheddar Brioche Rolls are a perfect blend of sweet and savory flavors wrapped in a soft, buttery brioche dough. Infused with garlic and onion powder and generously stuffed with sharp cheddar cheese, these rolls are brushed with a honey butter glaze and topped with flaky sea salt and fresh herbs, creating an irresistible treat ideal for breakfast, brunch, or as a savory snack.

Salted Honey Butter Cheddar Brioche Rolls Recipe

(2 1/4 teaspoons) instant yeast

garlic powder

onion powder

honey (divided)

salted butter,

eggs,

egg yolk,

cheddar cheese

honey

Flaky sea salt

parsley

Prepare the dough

In the bowl of a stand mixer, combine the all-purpose flour, instant yeast, garlic powder, onion powder, and salt. Add warm milk, 2 tablespoons of honey, 3 whole eggs, and 5 tablespoons of room temperature butter. Attach the dough hook and mix until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, add additional flour 1/4 cup at a time. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 15 minutes up to 1 hour to activate the yeast and develop gluten.

Make honey butter for brushing dough

In a small bowl, mix 3 tablespoons of butter with 2 tablespoons of honey and a generous pinch of flaky sea salt. Set aside for brushing on the dough squares later.

Preheat oven and prepare pan

Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper for easier removal of rolls after baking.

Shape the rolls

Punch down the risen dough gently to release air. Divide it into two equal halves. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square liberally with the prepared honey butter mixture, reserving some for serving. Evenly sprinkle 1 cup of shredded sharp cheddar over each square. Cut each square into 6 to 8 strips. Roll each strip tightly into a coil shape and arrange them seam side down in the prepared baking dish.

Second rise

Brush the rolls with the beaten egg yolk wash for a glossy finish. Cover the baking dish and let the rolls rise in a warm spot for 30 minutes until puffy and nearly doubled in size.

Bake

Place the rolls in the preheated oven and bake for 22-25 minutes or until the tops are golden brown and the cheese inside is melted and bubbly.

Prepare honey butter topping

While rolls are baking, melt 2 tablespoons of butter in a small saucepan over low heat. Stir in 2 teaspoons of honey and 1/2 teaspoon garlic powder until combined. Remove from heat and stir in fresh chopped parsley or basil for a fresh herbal note.

Serve

Remove rolls from the oven and brush them generously with the warm honey butter topping. Sprinkle with flaky sea salt and serve immediately while warm for the best flavor and texture experience.

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The most viewed brioche rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brioche Bread Recipe

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The most viewed brioche rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine