Buttery Brioche Rolls

Taylor, Taylor Takes a Taste

These buttery rolls are delicious for breakfast with jam or as a side to your Easter meal. With the aid of a stand mixer and dough hook attachment, the dough comes together quickly and is not difficult to make. If you have time to chill the dough overnight after the first rise, the dough will be easier to handle and have a finer crumb. The dough can be formed in variety of shapes, including classic brioche top knot.

Buttery Brioche Rolls
By Taylor
Makes 12 to 14 rolls

Ingredients:

2 1/4 cups bread flour, divided
2 tablespoons plus 1 teaspoon granulated sugar
1 teaspoon salt
1 1/4-ounce package rapid rise yeast
1/4 cup lukewarm water
5 large eggs, room temperature
1 cup (2 sticks) unsalted butter, room temperature, divided
1 egg yolk
1 tablespoon heavy cream

Directions:

Add 2 cups plus 2 tablespoons flour to the work bowl of a stand mixer. Add 2 tablespoons sugar and the salt. Stir flour mixture with whisk until well blended. Insert dough hook attachment into the stand mixer.

In medium sized bowl, add yeast and remaining 1 teaspoon sugar. Pour in lukewarm water and stir yeast mixture with fork until blended. Set aside 5 minutes to allow yeast to activate. In separate bowl, stir eggs with fork until well mixed. Add eggs to yeast mixture and stir to blend. Set aside.

Turn mixer to medium speed. Gradually add egg mixture to flour mixture. Turn off mixer. Scrape flour from sides of bowl with spatula. Turn mixer on to medium and mix dough until shiny and supple, about 8 minutes. With mixer running on medium, add 2 tablespoons butter and beat until incorporated into dough, stopping mixer and scraping dough down the sides of mixer, as necessary. Continue adding butter, 2 tablespoons at a time, until a total of 12 tablespoons butter (1 1/2 sticks) have been added. Turn off mixer.

Use 2 tablespoons butter to generously grease medium sized bowl. Set bowl aside. Using spatula, empty dough onto a counter top sprinkled with remaining 2 tablespoons flour. Dough will be sticky. Knead dough 5 or 6 turns, incorporating flour as necessary. Place dough into prepared bowl.

Lightly cover with plastic wrap and let dough rise until doubled in bulk. At this point, you may punch dough down, re-cover dough and refrigerate overnight. After chilling, bring dough to room temperature and proceed with remaining steps.

If not chilling dough, punch dough down. Butter muffin pan, baking sheet or brioche tins with remaining 2 tablespoons butter. Divide dough into 12 or 14 equal sized pieces. Shape into balls or classic brioche top knot.

Let dough rise until doubled in bulk. While dough is rising, preheat the oven to 375°F.

In small bowl, mix cream and egg yolk with fork to make egg wash. When dough has doubled in bulk, use pastry brush to paint tops of each roll with and egg wash. Place rolls into oven. Turn oven down to 350°F. Bake 25 minutes, or until rolls are fragrant and golden brown. Remove from oven and cool in pan before serving.

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COMMENTS

9 thoughts on “Buttery Brioche Rolls

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  1. Michelle Marks said:

    Help! At what point do you add the yeast? It is not included in the directions and I don’t bake enough with yeast to know. Thank you.

    • realbutter said:

      Hi Michelle. We’re happy to help! In the second paragraph of the directions, the yeast is mixed in a medium sized bowl with 1 teaspoon sugar and lukewarm water. Let us know if you have any other questions!

      • Don Pringle said:

        I would add it with the eggs Michelle

  2. Janet said:

    I found the dough incredibly sticky. Very had to work with and it was almost pourable. I followed the directions exactly. Not sure where I went wrong. Thoughts?

    • anna fang said:

      I’ve found that when the weather is more humid a few more tablespoons of flour may be needed for bread dough.

  3. Janice Yeung said:

    Your recipe calls for 1 1/4 ounce pkg of rapid rise yeast. Yeast in Canada is sold in pkg that contain 1/4 ounce or 2 1/4 tsp yeast. Could you clarify the amount in your recipe? Thank you!

    Janice

    • realbutter said:

      Hi Janice – One 1/4 -ounce (7g) packet of active dry yeast usually contains approximately 2+1/4 teaspoons. That seems to be equivalent to the packages sold in Canada. We’ve updated the recipe to be more clear – thanks for asking! Happy baking!