Soft Brioche Rolls
These brioche rolls are made with a rich and pillowy soft dough that is made with simple ingredients. It is buttery and flavorful, and you will fall in love with this recipe when you'll try it!
Ingredients
- 500 g Flour
- 1 tablespoon Instant yeast
- ¼ cup Granulated sugar
- 1 teaspoon Kosher salt
- 3 Eggs
- ¾ cup Milk
- 115 g Butter softened
Instructions
- In a mixing bowl of a stand mixer, add the flour, granulated sugar, kosher salt, and yeast, and mix on low until combined.
- Add the eggs, and milk and mix until well combined for about 2 minutes over medium speed.
- Add the soft butter and mix for at least 10 minutes until the dough is elastic and smooth.
- Transfer the dough to an oiled large bowl and cover with plastic wrap until doubled or tripled in size.
- Transfer the dough to a clean floured surface and divide the dough into 12 equal pieces. I weight the dough balls. Each dough ball weighs about 80 grams.
- Roll each dough piece into a ball and place the balls in a 13 by 9 pan.
- Cover with a plastic wrap and let them rise in a warm place for about an hour or until the rolls double or triple in size.
- Brush the rolls with egg wash, and bake in a 180c (350f) for about 20-25 minutes. They should be golden brown on top.
- Brush the rolls with melted butter and top with flakey salt. Let the rolls cool for at least 20 minutes and serve warm!
Notes
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- Make sure that your butter is at room temperature. An hour or two before making this, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have the great dough to work with.
Nutrition
Calories: 262kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 278mgPotassium: 88mgFiber: 1gSugar: 5gVitamin A: 324IUVitamin C: 0.001mgCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!