Brioche Rolls
Brioche Rolls. The classic French sweet bread prepared as rolls that are perfect to serve with many meals or on their own with butter and your favourite jam for brunch.
Brioche is perhaps the perfect brunch bread. It is slightly sweet and made very rich with the inclusion of whole milk, eggs and plenty of dairy butter.
While it is perfectly delicious to eat straight out of the oven, I also use this great loaf for French toast.
Spouse also thinks it is the absolute best base for fantastic bread pudding. This Rum Raisin Bread Pudding is one of her particular favourites.
Rather than bake my brioche in the traditional round form, I like to bake it as rolls in loaf pans so that I have the option of breaking off a roll or two or just slice it for great toast.
Looking for ideas for other brunch treats?
For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.
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Brioche Rolls
Brioche Rolls. The classic French sweet bread prepared as rolls that are perfect to serve with many meals or on their own with butter and your favourite jam for brunch.
Ingredients
- 4 cups flour
- 1 envelope of instant yeast
- ½ cup sugar
- 1 teaspoon sea salt
- 1 cup real butter, slightly softened and near room temperature (NO SUBSTITUTES) Cut butter in about a dozen small pieces
- ½ cup whole milk, or for even richer brioche substitute undiluted evaporated milk
- 4 eggs at room temperature
- 1 tablespoon vanilla extract
Instructions
- In a stand mixer add the flour, salt, yeast and sugar.
- Add the eggs, milk and vanilla extract and mix together just until the flour is incorporated, the dough will be quite tough and lumpy at this point, this is normal.
- Using the dough hook attachment for your mixer begin adding the pieces of butter as the dough turns in the bowl. Continue until all of the butter is incorporated into the dough.
- Continue kneading until the dough is very smooth and elastic. Do not add additional flour.
- Cover and let rest and rise until double in volume.
- Turn the dough out into a lightly floured breadboard and knead for about 5 minutes before forming the dough into 16 individual balls.
- Place 8 balls each into two greased bread pans.
- Cover with a tea towel and let rise for a couple of hours or until it has risen to about an inch above the rim of the loaf pan.
- Brush the top with a little egg wash made from whisking together an egg with 2 tablespoon water.
- Bake at 350 degrees F for about 30 -35 minutes until golden brown on top and the bottom has developed a good crust that releases easily from the pan.
- Once removed from the pan, cool on a wire rack for 15 minutes before serving warm.
Nutrition Information
Yield
16Serving Size
1 gramsAmount Per Serving Calories 261Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 78mgSodium 259mgCarbohydrates 31gFiber 1gSugar 6gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
This brioche looks perfect. I love how you formed the loaf. This recipe looks like a definite keeper.
Hi this looks delicious, do you think the dough could be mixed in a bread machine?:)
I doubt you could do this in a bread machine Robyn. First the amount of dough is probably too much and second I doubt the motor would be powerful enough to incorporate the butter into the dough properly. You could try it by hand.
This looks so delicious, i'm making it right now! But I don't have a stand mixer and decided to tackle it by hand. And within about 5-8 minuted the smooth elastic-ness was there. A little elbow grease never hurt anyone! Thanks so much for the recipe!
That looks easy! I might try this!
This looks amazingly yummy & beautiful! Do you think I could mix the dough in my Cuisinart food processor? Also, what size loaf pans are you using? Thanks!
I don't think it could knead properly in a food processor.You would need to knead it by hand.
Please excuse my ignorance - I would love to have this for breakfast - is there a point that I can "pause" this recipe leaving it just to be finished off in the morning?
You could try putting it in the fridge for the final rise.
I just made these and they turned out amazing!
I prepared them the night before. after the final rise I put them in the fridge and the next morning I let them rise for 45mib again and then put them in the oven. My family and I loved them!
Thank you for this amazing recepie!
I love the overnight in the fridge trick . I use it for cinnamon rolls too!
I followed the recipe to the letter, unfortunately. It never started to rise, because the yeast never dissolved. I'll try it again soon, but I'll definitely mix the yeast with the milk and a little of the sugar, first.
Sounds like you didn't use the proper yeast.
Right you are, I used active dry yeast. Until today, I thought that was the same thing as instant. Live and learn.
I am making this right now and I checked it after an hour and the dough barely rose. I don't know what's wrong. Should I wait a couple more hours?
How old is your yeast?
All purpose or bread flour??
All purpose.
Step 4 question: Do you turn it out of the bowl to continue kneading by hand, or do you let the hook do the work? Also approx time for this kneading? ( I've only ever made bread the old fashioned way like mudder showed me 🙂
Either. I like to knead for 10 minutes or so.
Is the baking temperature 350 F baking or can it be 325 F convection?
HI
Is instant yeast the same thing as fast rising?
How many eggs?
The recipe says 4.