Brioche Rolls
Yield: 10 rolls
Degree of difficulty: Medium
Prep Time: 3 hours
Bake Time: 10-12mins
Total Time: 3 hours and 30 minutes
Ingredients
For the Rolls:
2 cups (280g) Cup4Cup Multipurpose Flour
1 ¼ tsp (4g) Yeast
2 teaspoons (8g) Sugar
1 ¼ (9g) Salt
½ Cup (115g) Whole Milk (warm)
6 tablespoons (85g) Butter (melted and cooled)
3 tablespoons (45g) Honey
2 Eggs (100g) Large
For Finishing:
Nonstick Spray
Maldon Salt (for sprinkling)
1 large egg (for egg wash)
Instructions
- Combine all the dry ingredients in a bowl of a stand mixer fitted with the 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
- 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.
- Lightly cover the dough and Proof until doubled in size. About an hour.
- Preheat your oven to 400 degrees.