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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

  1. Combine all the dry ingredients in a bowl of a stand mixer fitted with the 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.
  5. Mix on Medium Speed for two minutes until the mixture becomes lighter and paler.
  6. Scrape the mixture into a ball and cover with plastic wrap
  7. Proof until doubled in size, about 1 hour
  8. Spray a round 9inch cake mold with nonstick spray or muffin mold
  9. Spray a clean surface with nonstick spray.
  10. Using a large portion scoop, portion the dough into 10 (65g) equal size balls.
  11. 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.
  12. Lightly cover the dough and Proof until doubled in size. About an hour.
  13. Preheat your oven to 400 degrees.