Brioche Rolls Soft and Buttery

by Maria February 7, 2024, 11:33 pm 1.5k Views

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.

Rate us!

Print Pin it! Rate us

Course: Side Dish

Cuisine: French

Keyword: Brioche

Prep Time: 1 50

Cook Time: 20

Total Time: 2 10

Servings:

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.