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Brioche Rolls

Yield: 10 rolls

Degree of difficulty: Moderate

Prep Time: 3 hours

Bake Time: 10-12mins

Ingredients

2 cups (280g) Cup4Cup Multipurpose Flour

1 ¼ teaspoons (4g) yeast

2 teaspoons (8g) sugar

1 ¼ tablespoons (9g) salt

½ cup (115g) whole milk (warm)

6 tablespoons (85g) butter (melted and cooled)

3 tablespoons (45g) honey

2 (100g) large eggs

Nonstick Spray

Maldon Salt (for sprinkling)

1 large egg (for egg wash)

Instructions

  1. Combine all dry ingredients in the bowl of a stand mixer fitted with paddle attachment.
  2. In a separate bowl whisk together the milk, eggs, melted butter, and honey
  3. In the electric stand mixer, on low speed slowly incorporate the egg mixture into the flour mix.
  4. Stop and scrape down the bowl. Mix on Medium Speed for two minutes until the mixture becomes lighter and paler.
  5. Scrape the mixture into a ball and cover with plastic wrap. Proof until doubled in size, about 1 hour
  6. Spray a round 9inch cake mold with nonstick spray or muffin mold and spray a clean surface with nonstick spray.
  7. Using a large portion scoop, portion the dough into 10 (65g) equal size balls.
  8. Lightly spray your hands with the nonstick spray (this will help prevent the dough from sticking) and form the dough into round balls. Place 7 balls around the cake pan and 3 in the center.
  9. Gently cover dough and proof until doubled in size, about an hour. Preheat your oven to 400 degrees once ready to bake.
  10. For the egg wash, break 1 egg into a small bowl and whip with a fork or small whisk to fully combine the white and yolk. Brush the tops of each roll with the egg wash and sprinkle with Maldon Salt.
  11. Place in the oven and bake for 10-12 minutes until golden brown.
  12. Place on cooling rack to cool the buns. Best if kept at room temperature.