I really wish it was sustainable to solely live off of bread, because I would do it in a heartbeat. I love how you can take the same simple ingredients, modify the procedure just a little and get completely different results every time. Think of these brioche rolls as the sophisticated older cousin of a standard grocery store white roll. They’re perfect for weekday lunches, and beyond simple to make.
I’ve talked about brioche before on The Sassy Pair, and so has Britta. The added butter, milk, and eggs create such a rich dough. What’s great about this recipe is that it takes about 30 minutes of hands-on time. The rest of the time is idle time for the dough to rest and rise. You don’t need any special equipment (read: a mixer with a dough hook), and you won’t have to worry about doing a workout to knead the dough.
Like I already mentioned, these are amazing to use for sandwiches. The inside of the roll is very supple so it’s time to bring out your toaster! Fill it with whatever tickles your fancy for that day: scrambled eggs, cheese, avocado, and tomato; turkey, dijon mustard, and provolone. They keep for a few days so meal planning for the week won’t be a nightmare.
- 4 cups all-purpose flour
- 2 tsp salt
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 1/3 cup cold water
- 1 egg
- 1/3 cup milk
- 4 tbsp butter
- Egg Wash
- 1 egg, beaten
- 1 tbsp water
- Whisk together the flour, salt, yeast, and sugar.
- In a medium bowl, whisk together the cold water and the egg.
- Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball.
- Cover bowl and let rise in a warm area for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
- Deflate dough, divide into 8 equal portions, roll into balls, and place on two parchment-lined sheet pans.
- Let rise until the rolls puff and feel light to touch — this can take 30 minutes to an hour, or as long as 2 hours for refrigerated dough. Note: if you refrigerate the dough, you can deflate it immediately after taking it out of the fridge ... no need to let it come to room temperature first.) Preheat the oven to 425ºF.
- Brush rolls with egg wash. Bake until golden all around, about 15 to 20 minutes. Transfer rolls to wire rack to cool completely.
Yields 8 large rolls. Store in an airtight container.
Recipe from Alexandra’s Kitchen.