BRIOCHE ROLL RECIPES
BRIOCHE ROLLS RECIPE | MYRECIPES
You don't need a brioche pan for this recipe—a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor.
Provided by Kathy Kitchens Downie, RD
Total Time 12 hours 16 minutes
Yield 24 rolls (serving size: 1 roll)
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, salt, and eggs to milk mixture; beat with a stand mixer at low speed until smooth, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Beat dough at low speed 5 minutes or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2 tablespoons butter into large cubes; add half of butter to dough, mixing at medium speed to blend. Add remaining butter cubes to dough; beat at medium speed until incorporated. Beat dough at medium speed 4 minutes or until smooth and elastic.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; form into a ball. Return dough to bowl; cover with plastic wrap, and refrigerate 8 hours or overnight.
- Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball. Repeat procedure with remaining 3 dough portions to make 24 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size.
- Preheat oven to 350°.
- Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350° for 14 minutes or until golden. Place pans on wire racks. Place remaining butter in a microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Brush butter onto rolls.
Nutrition Facts : Calories 128 calories, CarbohydrateContent 17.2 g, CholesterolContent 41 mg, FatContent 4.9 g, FiberContent 0.6 g, ProteinContent 3.4 g, SaturatedFatContent 2.8 g, SodiumContent 94 mg
BRIOCHE ROLLS RECIPE | MARTHA STEWART
Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 2 pounds dough, enough for 32 small rolls
Number Of Ingredients 9
Steps:
- Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
- Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
- Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
- Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
- Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
- Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.
More about "brioche roll recipes"
MINI BRIOCHE ROLLS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.4
Total Time 12 hours 5 minutes
Category side-dish
Cuisine french
- Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.
BRIOCHE DINNER ROLLS RECIPE | CHEFDEHOME.COM
Brioche Dinner Rolls, my festive take on dinner rolls with buttery petite brioche. I snuggled these gorgeous mini brioche in a pan to serve family-style pull-apart dinner rolls.
Do these look festive or what?
The best part is, these are rich, buttery, soft, and pillow-like dinner rolls which only need 7 pantry ingredients. The toppings of poppy and sesame seeds was my touch but you can top'em with any available options. Pepeita seeds, roasted garlic, or even pecans would be great.
This is my go-to recipe to make brioche bread at home. Idea to make brioche dinner rolls came to me in a bakery where petite brioche rolls were sold by dozen. I loved those cute little miniature brioches and decided to fit these cozy together in one pan for that pull-apart family dinner experience. I must say, I don't regret a thing. Not only these look good but baking tuck together kept rolls more moist.
Vishal is FAN of homemade rolls and I like to bake'em or freeze over weekend. This recipe is freezer approved. It will not disappoint you if you want to cover-up some work before big family Thanksgiving dinner. Can be frozen up-to 6 months. Just follow recipe up-to step 5, then assemble in freezer safe large pie or rectangular dish. Wrap and freeze. (more on this ahead)
Let's not wait. Learn to make these gorgeous holiday dinner rolls!
Like I said, this Brioche dough recipe is variation of my brioche bread recipe. I started making brioche at home after being fed-up of price of brioche rolls in stores. Have you had this experience? Seriously, a 6-10 pack brioche rolls sell for $6+. So, why not spend sometime at home and perfect a recipe. Plus it will have tag of "homemade". Yes, please!!!
This reminds me to ask you.. Do you know there are three kinds of brioche?
Poor man's brioche - Few hours process, least amount of eggs and butter. Good for everyday use.
Everyone's brioche - Overnight process, use moderate amount of butter and eggs. It is moist, soft, and delicious buttery.
Rich man's brioche - 2 days process, lot more eggs and butter. Very buttery, and flaky.
I'm not sure which recipe stores follow.. but it definitely has price tag of Rich Man's Brioche ;-) lol!
When baking for everyday dinner, I stick to poor man's recipe. For special occasions like today's dinner rolls, I use a mix of first two which make buttery brioche rolls but are quick and simple.
To bake brioche dinner rolls, I follow one tiny extra step than regular breads. I create a 20 minutes foam instead of just blooming the yeast. This foam gives airy texture to the bread as if I have used Bigah (Italian fermented mother dough).
After foam is ready, the process of making dough is as simple as any dinner rolls recipe. One thing though, the dough should not be very loose not very dry. If dough is too wet, resulting dinner rolls tends to be more flat. It does not mean it should be very dry either. (Make sure to follow instructions. I have photos for steps.)
After dough is ready, I leave it to rise at room temperature for 2 to 3 hours until dough doubles and little more in size. These days, it is cold outside, it is good to place dough in switched-off oven.
Once dough has risen, the process of making mini brioche rolls is exciting. You divide each piece of dough into two halves - one small, one big. Roll big one and place in the buttered dish. Make a thumb print and put the small one on top like a hat. This is a good kitchen activity for kids. Try sometime. (Like Ree says thank you for listening to a home chef).
A second short rise of 1 hour until pan is filled and dinner rolls are ready for tour of oven. (ready to bake). Brushing with egg wash before baking brings gorgeous festive dinner roll color on brioche. Please don't skip that. I topped it with dust of poppy and sesame seeds. Use any seeds or nuts you prefer.
Love it when Vishal is home to lend me hand with close-up pictures. He ate the roll he pulled... and one more. :-)
Freeze:
Follow recipe up-to step -5. First rise, rolling of dough. Freeze'em before second rise and thaw at room temperature before baking. Baking instructions and rest everything stays the same.
If you are looking for dinner rolls recipe? I bet your search will end here! I also recommend to check these additional roll recipes:
Sweet Hawaiian Dinner Rolls
Parker House Rolls
Buttermilk Dinner Rolls
Garlic Naan
Butter Naan
Wish you a wonderful day. I see you soon with another delicious recipe. This is Weekly Meal Plan week. Look for menu on Friday.
-Savita
From chefdehome.com
Total Time 3 hours 42 minutes
Cuisine French
- When ready to bake, preheat oven at 375 degrees Fahrenheit. Gently spread egg wash on top and sprinkle seeds. Bake rolls for 20-22 minutes or until tops are golden brown and bigger brioche rolls register 190 degrees internal temperature. Let cool for 5 minutes, then immediately scrap the sides with knife and transfer to a wire rack. Cool for 10-20 minutes before serving.
LIGHT BRIOCHE BUNS RECIPE - NYT COOKING
Reviews 5
Total Time 1 hours
Cuisine french
Calories 276 per serving
- Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
BRIOCHE LOAF | ALLRECIPES
From allrecipes.com
Total Time 2 hours 45 minutes
Calories 221.6 calories per serving
- Bake in the preheated oven until deep golden brown, about 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
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