Brioche rolls

    arentyoucute

    Brioche rolls

    Brioche rolls

    (5)
    3hours50min


    69 people made this

    Sweet and buttery, these French breakfast rolls are beautiful to look at and delicious to eat. Though they require a little bit of work, the result is spectacular.

    Ingredients
    Serves: 20 

    • 350 g (2 ¾ cups) plain flour
    • ½ teaspoon salt
    • 100 g (1/3 cup) butter, softened, plus extra for greasing
    • 80 ml (1/3 cup) lukewarm milk
    • 1 teaspoon (5g) dry yeast
    • 3 eggs
    • 1 1/2 tablespoons sugar
    • 1 egg yolk, for brushing

    Directions
    Preparation:3hours35min  ›  Cook:15min  ›  Ready in:3hours50min 

    1. Grease individual fluted brioche tins - if you have them - generously with butter. Otherwise grease a baking tray.
    2. To make the dough, place the flour, salt and butter in a bowl. Place milk in a jug and sprinkle yeast over to dissolve. Whisk in the eggs and sugar; add to the flour mixture. Knead for 5 minutes using dough hooks of an electric mixer; dough should no longer stick to the side of the bowl. (This dough is wet and sticky; an electric mixer makes the task of kneading much easier than if you try to work with your hands.)
    3. Cover dough and leave to rise in a cool place for 2 hours; it must not get too warm. Knead for a further 5 minutes. Cover; leave to rise for 30–50 minutes until doubled in size.
    4. Turn dough out onto a lightly floured work surface and shape into a cylinder. Slice into 25 pieces. Shape 20 pieces into balls and press them into the tins.
    5. Using an index finger, make a deep hole in the centre of each of the 20 balls. Cut each remaining piece of dough into 4; shape into small balls. Pull a pointed cone of dough up from each one and push the point deep into the holes made in the large dough balls.
    6. Preheat oven to 220°C.
    7. Beat egg yolk with 2 tbsp water and brush over the brioches. Cover and leave for 30 minutes until doubled in size.
    8. Bake brioches for 15–20 minutes until golden; they should slip out of the tins easily.

    Top Tip

    If the eggs are large, 2 eggs and 1 egg yolk will be sufficient; other-wise the dough will be too liquid.

    Try this, too…

    For a Brioche Loaf, prepare dough as for the main recipe. Grease a 26-cm (10 1/2-in) long loaf tin and place dough in it. Let dough rise; brush with egg yolk mixture. Make several diagonal incisions in the top with a sharp knife. Bake loaf for 25–30 minutes until golden.

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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    JodiCane
    5

    Never made Brioche before and what a winner of a recipe ,,turned out just great.. will be making again for sure ,,thanks for sharing  -  24 May 2014

    SadeXGillam
    1

    beautiful.... everyone love it.  -  23 Sep 2015

    IreneCoates
    0

    Well I find this brioche recipe very confusing as a beginner, it really does not explain properly in what order you do things in stage 2 it is just all over the place- ok for people who are familiar with the recipe but I am not, it should have been written in stages 1. you do this, 2 you do this, 3 your do this then add or what ever, 4 you do this. I don't know how this is going to work out for me. I don't have an electric mixer and mixed the dough by hand, that was ok but the recipe lacks proper instruction for beginners. Irene  -  09 Sep 2016

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