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foolproof brioche recipe

Easy Brioche Rolls Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Rising time 4 hours
Total Time 4 hours 35 minutes
Course Breads
Cuisine French
Servings 8 rolls
Calories 187 kcal

Equipment

  • Glass Bowl
  • Stand mixer **paddle and hook attachments
  • Baking Sheet
  • Parchment Paper
  • Shallow Pan **optional

Ingredients
  

  • 2 tsp Active Dry Yeast
  • 2.5 tbsp Granulated Sugar
  • 3 tbsp Warm Milk
  • 1 c Warm Water
  • 2 LG Eggs
  • 3.33 c All-Purpose Flour **see substitutes
  • 1.5 tsp Salt
  • 2.5 tbsp Unsalted Butter **softened **see substitutes

Instructions
 

  • In glass measuring bowl, whisk together water, milk, yeast and sugar.
  • Let sit for 10 minutes or until bubbling.
  • While waiting, in a separate bowl, whisk one egg.
  • In the bowl of the stand mixer, combine flour and salt.
  • Using your fingers, mix the butter into the flour mixture, making crumbs.
  • With paddle attachment and mixer on low, add yeast mixture and whisked egg to the flour.
  • Mix just until combined.
  • Switch to the hook attachment.
  • Mix on low for 4 minutes.
  • Increase speed to medium and mix for 4 more minutes.
  • Remove bowl with dough from stand mixer.
  • Form into a ball shape and cover bowl with plastic wrap and a dish towel.
  • Place bowl in a warm place and let rest/rise for 2 hours.
  • Prepare baking sheet with parchment paper.
  • After dough has risen, divide into 8 equal pieces and place on prepared sheet. **Dough will be VERY sticky.
  • Roll each part into a ball, return to prepared sheet 2-3" apart.
  • Cover loosely with a clean dish towel. Let rise in a warm place for another 2 hours.
  • Optional: Place a shallow pan of water on bottom of oven (this will produce more humidity in oven).
  • Preheat oven to 400F with a rack in the center.
  • Whisk together remaining egg with 1 tsp of water.
  • Before placing rolls in oven, brush with egg mixture.
  • **Optional: sprinkle with toppings at this point if you choose to.
  • Bake in preheated oven for 15 minutes, until golden brown, turning halfway through.
  • Transfer to cooling rack to cool completely.

Notes

Substitutes: 
  1. Three cups of bread flour can replace three cups of the all-purpose flour.  (Still use the remaining 1/3 c of all-purpose flour.)
  2. Unsalted butter: Salted butter works just as well.  You can reduce the amount  of added salt by 1/4 tsp if you are sensitive to salt.  You may also substitute margarine (I do this often because of the price of butter recently!)
Toppings (after brushing with egg wash):
  1. Sesame seeds
  2. Poppy seeds
  3. Sea salt
  4. Dried onion
  5. Parsley 
Notes:
  1. This brioche dough is SUPER sticky! FIGHT THE URGE TO ADD MORE FLOUR!
  2. It's going to be difficult to pull apart into eight pieces. Then you are going to think it will be impossible to roll it into balls. But I promise you IT WILL roll into balls to form perfectly shaped rolls/buns!
Storage:
  1. Store buns/rolls in an air tight container/bag on counter for 1-3 days.
  2. Store in fridge for up to 2 weeks.
  3. Freeze by fully cooling then separating, putting on baking sheet in freezer for 1-2 hours.  Then transfer to air tight container or bag and store frozen for up to 6 months.
Keyword brioche, brioche bread, brioche buns, brioche rolls, herb bread