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
- Combine all dry ingredients in the bowl of a stand mixer fitted with paddle attachment.
- In a separate bowl whisk together the milk, eggs, melted butter, and honey
- In the electric stand mixer, on low speed slowly incorporate the egg mixture into the flour mix.
- Stop and scrape down the bowl. Mix on Medium Speed for two minutes until the mixture becomes lighter and paler.
- Scrape the mixture into a ball and cover with plastic wrap. Proof until doubled in size, about 1 hour
- Spray a round 9inch cake mold with nonstick spray or muffin mold and spray a clean surface with nonstick spray.
- Using a large portion scoop, portion the dough into 10 (65g) equal size balls.
- 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.
- Gently cover dough and proof until doubled in size, about an hour. Preheat your oven to 400 degrees once ready to bake.
- 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.
- Place in the oven and bake for 10-12 minutes until golden brown.
- Place on cooling rack to cool the buns. Best if kept at room temperature.