Brioche Rolls Soft and Buttery
Dive into the world of baking with these heavenly sweet brioche rolls that are the epitome of softness and buttery delight. These rolls are not just any dinner rolls; they’re a sweet, fluffy cloud of joy that perfectly complements any meal, especially during the festive seasons of Thanksgiving and Christmas. The magic of these brioche rolls lies in their rich composition of eggs, butter, and a hint of sugar, all of which contribute to their luxurious taste and irresistible golden brown crust.
Why You’ll Love These Brioche Rolls
- Sweet & Buttery: A delightful combination that enhances any dining experience.
- Perfect Texture: Soft, fluffy interiors with a gorgeous golden crust.
- Versatile: Ideal for holidays, family gatherings, or a regular Tuesday night dinner.
Ingredients for Your Brioche Rolls
- Bread Flour: The higher protein content supports better gluten development.
- Butter: Unsalted, to control the saltiness while adding richness.
- Eggs: For a richer flavor compared to regular dinner rolls.
- Sugar: Adds sweetness and promotes a golden crust.
- Milk Powder: Enhances the rolls’ richness.
- Active Dry Yeast: Essential for that soft, fluffy texture.
- Club Soda: Optional but can add lightness to the batter.
How to Make Brioche Rolls
- Prepare the Dough: Start by mixing all ingredients except the butter in a stand mixer. Then, gradually incorporate softened butter until a smooth dough forms.
- First Proof: Allow the dough to double in size in a warm spot.
- Shape: Divide the dough into 10 equal pieces, shape them into tight balls, and arrange them in a baking pan.
- Second Proof: Let the rolls double in size again, ensuring they’re puffy and ready for the oven.
- Bake: Cook in a preheated oven at 350°F for 20-25 minutes until they’re beautifully golden.
- Finish with Egg Wash: For an extra glossy finish, brush with egg wash right after baking.
Tips for Perfect Brioche Rolls
- Butter Temperature: Ensure your butter is softened for easier incorporation.
- Handling Dough: Work quickly to prevent the butter from melting, which can make the dough sticky.
- Tight Shaping: A tight shape ensures a good rise and fluffy texture.
Storing and Reheating
- Storing: Freeze in an airtight container for up to 2 months for long-term freshness. For short-term, keep them in the fridge and enjoy within 3 days.
- Reheating: Warm them in a toaster oven or microwave until they’re soft and fluffy again.
FAQ
- Can I use regular flour instead of bread flour? Yes, but the texture might be slightly different. Bread flour yields a chewier roll due to its higher protein content.
- Can I make these without a stand mixer? Absolutely! You can mix the dough by hand; just be prepared for a bit of a workout!
These sweet brioche rolls are more than just bread; they’re a warm, comforting embrace in the form of baked goodness. Whether you’re spreading them with butter, drizzling them with honey, or enjoying them as they are, these brioche rolls are sure to make any meal a little more special.
Brioche Rolls Soft and Buttery
Delight in Soft and Buttery Brioche Rolls! These homemade delights offer a fluffy texture and rich, buttery flavor perfect for any meal.
Equipment
- Stand mixer
- Baking Pan
- Cooling rack
Ingredients
For the Dough:
- 2 cups bread flour
- 2 eggs
- 1/2 cup butter room temperature
- 1/3 cup water
For Enhancing the Dough:
- 2 3/4 tablespoons milk powder
- 3 2/3 tablespoons sugar
- 3 1/4 teaspoons active dry yeast
- 7/8 teaspoon sea salt
- 3/4 teaspoon rum or brandy optional
Instructions
Mixing and Incorporating Butter:
- Cut the butter into small pieces and allow it to soften at room temperature.
- In a stand mixer, combine all the ingredients. Mix on medium speed until the flour is fully incorporated.
- Add half of the softened butter to the mixer. Mix on high speed until fully mixed in, then add the remaining half of the butter and continue to mix on high.
Testing for Gluten Development and Proofing:
- When the dough forms into a smooth ball, test for proper gluten development using the windowpane test. Sprinkle a small amount of flour onto the dough. Grab a small piece of dough and stretch it between your fingers. It should be translucent enough to see your fingers through it without tearing.
- Form the dough into a loose ball and place it in a see-through proofing container. Proof in a warm, humid environment until it doubles in size.
Bench Resting, Shaping, and Final Proof:
- Divide the dough into 10 pieces and roll them into balls. Let them rest loosely covered for 15 minutes.
- Roll each ball tightly to release gas and form a smooth, tight skin on the surface. Place each roll into a baking pan about 1 cm apart.
- Let them proof until doubled in size. Preheat the oven to 350°F during this time.
Baking and Serving:
- Bake at 350°F for 20 to 25 minutes or until the crust is golden brown.
- Optional: For a shiny crust, brush on an egg wash immediately after removing from the oven. Crack an egg in a small bowl, mix well, and apply a thin layer of egg wash using a pastry brush.
- Remove from the pan and allow to rest on a cooling rack. Serve warm with honey and butter. Enjoy!
Notes
Ensure that your butter is softened before incorporating it into the dough. To expedite this process, cut the butter into small pieces.
Brioche dough tends to be sticky, so it's advisable to work swiftly in a cool environment for easier handling. If necessary, briefly refrigerate the dough to prevent the butter from melting and creating a wet, sticky texture.
When shaping the rolls, focus on creating a tight roll to achieve optimal oven spring. Drag the dough against the surface of the board to achieve a smooth, tight exterior while tucking any excess dough underneath.
