Groceries are way too high and I’ve made it my mission to learn how to make a lot of pantry staples at home. First up, homemade brioche rolls.
Lately, I’ve had a fascination with baking and bread making. Last year I wanted to get better at baking and this year we’re taking it a step further. I’ve perfected my pizza dough and now it’s time for the homemade rolls. I’m a huge fan of brioche bread. It’s buttery and soft with a slight sweetness. It’s so good, and it was only right to be the first bread recipe.
Homemade bread? It’s giving Betty Crocker honey. Not gonna lie but bread making is a whole flex, ahkayyyy. Like, “where you get your bread. Oh, I made it” Yes! period.
The recipe starts out with combining warm milk, sugar and yeast to a large mixing bowl. Cover the mixing bowl with a damp towel and allow the mixture to bloom for at least 10 minutes or until the mixture is foamy. Combine, flour, salt and beaten eggs. Use a stand mixer and knead for about 7-10 minutes until a rough dough forms. I highly recommend a stand mixer for this because hand kneading brioche dough is not for the faint of heart lol. Here’s the stand mixer I used.
Slowly add 1-2 tbsp of unsalted, room temperature butter at a time, as it continues to mix. Mix until the butter it is well incorporated into the dough. Transfer dough into a well oiled bowl. Cover with a towel and allow it to rise for 1 hour or until it doubles in size.
Once the dough has doubled in size, place it on a lightly floured surface, cut the dough into 9-12 even sized pieces. Bringing the edges to the middle, and roll into balls. Place on a baking sheet, cover and let the dough rise for another 30 minutes. Preheat oven to 350 degrees. Brush rolls with egg wash and bake for 25-30 minutes or until golden brown. Once the rolls are done, brush with butter. Allow to cool before serving and enjoy! You’ll know your rolls are done if you hit the center and it sounds hollow in the center.
Milk vs water
Milk is traditionally used for Brioche rolls. You can substitute with water but it will yield different results. When you use milk it produces a softer, less crumby bread. It also browns faster due to the lactose, which caramelizes as it bakes.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store in the fridge and bake later. Be sure to bring to room temp before baking them.
What you’ll need
Milk- Warm milk. Be sure it is not too hot or too cold.
Yeast- I like to use Fleischmann’s rapid rise.
Sugar- This helps sweeten the rolls.
Eggs- 3 eggs whisked. + one more for brushing.
Butter- unsalted, room temperature butter.
Salt- I suggest using a fine grain salt. Tt helps dissolve better.
Add ins/ Substitutions-
Water- if you’re lactose feel free to use water. Keep in mind, it might yield a longer baking time.
Honey- if you’d like to use a natural sweetener, honey is a good alternative
Dairy free- you can make this dairy free by substituting with vegan butter and almond or oat milk.
Customize it- feel free to customize these buns with your favorite bun toppings. Sesame seeds, garlic and herb butter, cheese, etc.
How to make
Make the yeast mixture- to stand mixer mixing bowl, combine warm milk, sugar and yeast. Whisk vigorously. Then cover with a damp towel to bloom for 10 minutes.
Make the dough- Add flour, whisked eggs, and salt to the yeast mixture. Attach the dough hook and knead ingredients beginning at a low speed and gradually increase until a rough dough forms.
Add Butter- slowly add 1-2 tbsp of butter at a time to the dough, while continuously mixing. Until the butter is well incorporated into the dough.
Proof the dough- Add the dough to a well oiled bowl. Cover with a damp towel and allow to rise about 1 hour or until it doubles in size.
Make the rolls- Once the dough doubles in size, pour onto a lightly floured surface. cut dough into even sized dough. Shape each piece of dough into desired sized buns.
Homemade Brioche Rolls
- Stand mixer
- 1 cup warm milk
- 2 tsp active dry yeast
- 2 tbsp sugar
- 4 cups All Purpose Flour
- 3 eggs + 1 additional for egg wash
- 1 stick butter unsalted, room temp + more for brushing rolls
- 2 tsp salt
- Heat up milk (microwave or stovetop) to (110 degree F) In a mixing bowl, add the warm milk, 1 tbsp sugar and 2 tsp active dry yeast. Mix, then cover with a damp towel. Allow to bloom for at least 10 minutes.
- After blooming, combine flour, eggs, remaining tbsp of sugar and salt to the yeast mixture. Add the dough hook of the stand mixer and knead for 7-10 minutes beginning with a low speed then increase to medium speed until the dough forms.
- Add 1-2 tbsp of room temperature butter into the dough as it's mixing until well incorporated and the butter is no longer visible. Add dough to a well oiled bowl. Cover the bowl with a damp towel and allow the dough to rise for an hour or until the dough has doubled in size.
- After an hour, punch the dough, and pour onto a well floured surface. Slightly roll out the dough, and cut into 9-12 pieces. After forming the rolls, place on a sheet pan lined with parchment paper. Cover the rolls with a towel, allow to rise for an additional 30 minutes. Preheat oven to 350 degrees.
- In a small bowl, whisk 1 egg and 2 tbsp of water until runny. Brush the rolls with a liberal amount of egg wash.
- Bake for 25- 30 minutes or until golden brown.
- Remove from the oven, brush with butter if desired. Allow rolls to cool before serving.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi