Brioche rolls develop their rich dough with eggs and butter. An overnight rise allows time for the dough to develop. This recipe for brioche rolls comes from the magazine, Cooking Light, and these dinner rolls will deepen your confidence in baking bread at home.
What is brioche?
Brioche is a rich, yeast bread. It is different from other breads in that its dough gains flavor and depth from eggs and butter.
How do you eat brioche?
Brioche has a buttery taste that lends itself well to many occasions. Warm brioche fresh from the oven is a welcome treat. So too is toasted brioche with butter and jam. Try this plum jam or this recipe for orange marmalade to complement your homemade brioche.
Homemade brioche dinner rolls are a special occasion bread. Making bread at home is rewarding and you’ll be happy serving these rolls with your Sunday meal, with Easter dinner alongside a ham, with Christmas dinner with a roast, with Thanksgiving dinner with turkey, or as a special addition to any weekend brunch.
Brioche is also the type of bread that holds up well in baked recipes. Use cubed brioche in a bread pudding recipe or make a beautiful French toast.
Here are some more ideas for brioche recipes:
- Bacon stuffed brioche French toast sticks from Will Cook for Smiles
- Toasted Brioche Egg Cups from Belly Full
- French Toast Casserole from Spend with Pennies
Brioche rolls recipe
What a treat to find this recipe for brioche rolls from the magazine Cooking Light. Making brioche rolls is a time-consuming recipe since an overnight stage in the refrigerator is required but don’t let that hold you back.
This was my first time making a bread dough with eggs and the dough was beautiful. The eggs add a richness to the dough– the color of the dough looked like no other I’ve made before. The color, texture, and shine of the dough all contributed to the success of this bread.
Brioche dough is easy to work with and the recipe is an excellent choice for bread baking beginners and experts alike.
How to form brioche rolls
Baking the rolls in muffin tins was a good way to make these rolls. Brioche may be baked as a loaf in a bread baking pan or you may form individual rolls. Using a muffin tin provides structure and support for these rolls as they rise and then bake.
To form the rolls simply take a piece of dough, tuck the sides under and form a ball shape by using your hands. Place the seam side down in the lightly greased muffin tin.
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/3 cup warm 1% low-fat milk (100° to 110°)
- 15.75 ounces all-purpose flour (about 3 1/2 cups)
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 large eggs, lightly beaten
- 8 1/2 tablespoons unsalted butter, softened and divided
- Cooking spray
- 1 tablespoon water
- 1 large egg white
Make the dough
Warm the milk and dissolve the yeast by whisking it in then let it sit for 5 minutes in your stand mixer.
Add the flour, sugar, salt and slightly beated eggs to the stand mixer bowl. Start with the paddle attachment. Mix on low until well combined.
Now switch to the bread hook attachment. Beat on low for 5 minutes until a springy dough is formed. Add the butter in small pieces and beat until combined into the dough. Beat for another 5 minutes longer.
Let the dough rise
Spray a large glass bowl with baking spray and place the dough into the bowl, turn it over a few times to coat the entire ball of dough. Spray baking spray on a piece of plastic wrap and cover the bowl. Let the bowl rise in a warm place for an hour or until it doubles in size.
Punch dough down in the middle a few times, folding the dough on to itself each time; form into a ball.
Return dough to bowl; cover with the sprayed plastic wrap again, and refrigerate 8 hours or overnight.
Form the rolls
Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions and cut each into 6 pieces.
Form each piece into a ball. Repeat procedure with remaining dough to make 24 rolls total.
Place rolls in muffin cups coated with cooking spray. Cover with a large piece of plastic coated with baking spray and let rise for 45 minutes or until almost doubled in size.
Preheat oven to 350°.
Make an egg wash by whisking the egg white and water. Brush the rolls with the egg wash.
Bake at 350° for 14 minutes or until the tops of the rolls golden. Place pans on wire racks.
Melt the remaining butter. Brush butter onto rolls.
Original recipe found at Cooking Light
Serving Size:1 roll
Amount Per Serving:Calories: 131 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 50mg Sodium: 61mg Carbohydrates: 17g Fiber: 1g Sugar: 3g Protein: 3g