Imagine your self biting into a soft and warm brioche dinner rolls filled with creamy butter. Mmmmmm the taste is truly exceptional.
These Brioche rolls are so fluffy and soft. It’s the perfect addition to soak up a soup or sauce. They are so simple and easy to make.
Do you see how soft they are??? it just melts in your mouth.
How to make the perfect brioche dinner rolls
This recipe is so simple to make, but you need to knead this dough properly to get a very soft bread roll. You can either do it in a stand mixer with the hook attachment for making doughs or you can simply use your hands. I recommend using a stand mixer if you have one because this dough is very sticky. Use oil in your hands when handling the dough.
So many people ask how long does it take to rise, the simple answer is, it depends from country to country, place to place, season to Season.
warmer the country, place, season quicker the rise. Melbourne is quite cold most of the time so it takes me someday 3-4 hours for the first rise (When it is raining and very cold)
Tips & Techniques
But also use a small trick and add warm water as this will speed up the rising process.
Activating the yeast is very important in dough recipes, activating the yeast means the yeast will froth up when mixed with sugar and water. This trick is used to see if your yeast is good if it is an old yeast your water will not froth. then there is no point making bread with that yeast.
Activating the yeast also helps to raise the dough quicker. Yeast and sugar are best friends, it needs sugar to activate. If the yeast is mixed with salt, it kills the yeast, hence why it is important to activate the yeast and let the yeast feed on the sugar before mixing it all together.
I never recommend adding the yeast directly to a dough. So always activate the yeast for better results.
You can also try my other bread recipes
How to make brioche dinner rolls
Homemade Brioche Dinner rolls
- 7 g Yeast Instant Yeast
- 120 g Water
- 20 g White sugar
- 1/2 tsp salt Table salt
- 50 g Milk powder ( Dry powder)
- 1 Egg
- 250 g All- purpose flour
- 50 g Butter
- 1 tbsp Melted Butter (Melt in Microwave)
- Add the yeast, sugar, water in a small bowl and mix well and leave aside for 10 mins until it froths
- Place flour, salt, milk powder, butter and egg, mix well using a rubber spatula or spoon
- Once the yeast has froth, then add the yeast mixture into the flour and mix it with a rubber spatula until fully incorporated
- Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes ( If you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily)
- Brush a bowl with oil and place the kneaded dough inside, cover with a cling wrap and let it rest and double in size in a warm area. ( Note: it may take longer than a usual dough as it is a very sticky and has a high moisture content. The resting time will depend on the humidity and temperature
- Once doubled in size knock the air out by punching the dough and cut it into 6 equal pieces
- Using your palm in a circular motion, make smooth balls by pressing it downwards and rotating it in one place
- Place them on a tray leaving small gaps in between and cover. Let it rise for the second time in a warm area until doubled in size ( you don't need to leave it for a long time, this will take half the amount of time it took for the first rise )
- Preheat your oven to 175 Degrees (conventional)
- Once the dough has risen ( It may touch each other on the tray) egg wash the top just before putting it in the oven
- Bake for 15-20 minutes in the middle rack of the oven until the top has a beautiful golden brown colour
- Serve it warm or cold