Light Brioche Rolls
Light Brioche Rolls
Ingredients
For the Dough
- 1 cup milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Topping
- 2 tablespoons sesame seeds
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min
- 2
In a separate large bowl, whisk together the all-purpose flour and salt.
⏱️ 2 min
- 3
Attach the dough hook to your stand mixer. Add the flour mixture to the yeast mixture in the stand mixer bowl. Mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 5 min
- 4
Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 20 min
- 5
Remove the dough from the mixer, form it into a ball, and place it in a lightly oiled large bowl. Turn the dough once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal portions using a dough scraper or knife. Shape each portion into a smooth, round roll by pulling the edges underneath and rolling it against the counter.
⏱️ 15 min
- 7
Place the shaped rolls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 8
Preheat your oven to 375°F. In a small bowl, whisk together the large egg and water to create the egg wash. Gently brush the tops of the proofed rolls with the egg wash, then sprinkle generously with sesame seeds.
⏱️ 10 min•🌡️ 375
- 9
Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 375
- 10
Remove the brioche rolls from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy them warm!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Light Brioche Rolls
Ingredients
For the Dough
- 1 cup milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Topping
- 2 tablespoons sesame seeds
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the yeast is foamy, indicating it's active.
⏱️ 10 min - 2
In a separate large bowl, whisk together the all-purpose flour and salt.
⏱️ 2 min - 3
Attach the dough hook to your stand mixer. Add the flour mixture to the yeast mixture in the stand mixer bowl. Mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 5 min - 4
Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 20 min - 5
Remove the dough from the mixer, form it into a ball, and place it in a lightly oiled large bowl. Turn the dough once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal portions using a dough scraper or knife. Shape each portion into a smooth, round roll by pulling the edges underneath and rolling it against the counter.
⏱️ 15 min - 7
Place the shaped rolls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 8
Preheat your oven to 375°F. In a small bowl, whisk together the large egg and water to create the egg wash. Gently brush the tops of the proofed rolls with the egg wash, then sprinkle generously with sesame seeds.
⏱️ 10 min•🌡️ 375 - 9
Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 375 - 10
Remove the brioche rolls from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy them warm!
⏱️ 10 min