Indulge In The Heavenly Taste Of Buttery homemade Brioche Rolls; Perfect For Any Occasion!
Indulge your senses with the irresistible aroma and taste of buttery homemade brioche rolls. Brioche is a type of French bread that is known for its rich, buttery flavor and soft, tender texture. Specifically, it is made with a high proportion of eggs and butter, which gives it a light and airy feel. Moreover Brioche is a versatile bread that can be enjoyed on its own or used in a variety of recipes, such as French toast, pudding, and ice cream sandwiches.
Why Make These Buttery Homemade Brioche Rolls?
- Superior Taste: First, homemade brioche rolls offer a level of freshness and flavor that store-bought options simply can’t match.
- Customization: Next, experiment with fillings, glazes, or toppings to create unique and personalized treats.
- Versatility: Enjoy these buttery homemade brioche rolls as breakfast delights, afternoon snacks, or even dessert accompaniments.
- Satisfying Experience: Furthermore, the process of making brioche, from kneading the dough to shaping the rolls, is a rewarding and therapeutic experience.
Tips For Making The Perfect Buttery Homemade Brioche Rolls:
Get Detail Recipe- Quality Ingredients: Use high-quality butter, eggs, and flour for the best results. Specifically, we love using King Arthur Bread Flour along with Kerigold unsalted butter.
- Patience is Key: Specifically, allow ample time for the dough to rise and proof, as this contributes to the soft, airy texture.
- Proper Shaping: Shape the buttery homemade brioche rolls carefully to ensure even baking and a beautiful presentation. Furthermore, for uniform evenly divided rolls, a kitchen scale comes in handy and it’s highly recommended.
- Creative Fillings: Additionally, experiment with fillings like chocolate chips, fruit preserves, or cheese to add a delightful twist.
- Storage: Importantly, store leftover (good luck with that) brioche rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag.
Serving Suggestions:
- Breakfast: Serve warm with butter, jam, or honey.
- Snack: Pair with a cup of coffee or tea.
- Dessert: Be creative. Specifically top these buttery homemade brioche rolls with powdered sugar, chocolate sauce, or fresh fruit.
- Side Dish: Finally, use. them as an accompanent for soups, stews, or roasted meats.
More Bread Recipes To Try:
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Disclosures:
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Buttery Homemade Brioche Rolls
Equipment
- 1 kitchen scale for weighting the ingredients
- kitchen towel clean
Ingredients
- 500 grams bread flour
- 110 grams water room temperature
- 50 grams whole milk cold
- 110 grams whole eggs about 2 eggs. (If the 2 eggs weight less than 110grams, make up the difference with milk)
- 60 grams granulated sugar
- 10 grams kosher salt
- 8 grams instant yeast
- 160 grams cold butter but pliable
- 1 egg beaten thoroughly for egg washing the rolls
Instructions
Make the Dough Without The Butter:
- In a kitchen aid stand mixer attached with a dough hook, add the bread flour, water, eggs, sugar, salt and yeast. Mix on low speed (1 – 2) until a dough starts to form.500 grams bread flour, 110 grams water, 50 grams whole milk, 110 grams whole eggs, 60 grams granulated sugar, 10 grams kosher salt, 8 grams instant yeast
- Increase the speed (5 – 6) and continue kneading the dough for 8 to 10 minutes until gluten has developed. Note: To test for gluten development, take a piece of the dough and stretch gently until its translucent without breaking.
- Add in the butter, Mix on low speed (1 – 2). until the butter is fully incorporated and the dough pulls away from the sides of the bowl.Note: Incorporating the dough will take 15 to 18 minutes and you'll need to use a spatula to occasionally scrape down the side of the bowl.160 grams cold butter
- Once the butter is fully incorporated, transfer it to a lightly greased bowl. Cover with plastic wrap and drape with a kitchen towel. Let the dough bulk ferment for 1 1/2 to 2 hours. Fold the dough 1/2 way through the bulk fermentation process.
- Transfer the dough to a lightly flour work surface. Divide the dough into 12 equal portions.
- Shape into rounds. Lightly spray a 12 inches round cake pan. Transfer the rounds into the pan. Cover lightly with plastic wrap and drape with a kitchen towel. Final proof the dough for 1 to 1 1/2 hours until almost double in size.Note: You can also use a 10 inches round cake pan if you prefer the rolls more tightly packed.
Preheat the oven 350F at least 1/2 hour before baking them. Prepare the egg wash.
- Bake the rolls 25 to 30 minutes until nice and golden. Transfer to a wire rack to cool completely. Enjoy!Note: To test for doneness, tap one of the rolls on the bottom and it should sound hollow. Or use a digital thermometer to test. 200F to 205F internal temperature.
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Nutrition
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