I made brioche last year for valentine’s day and realized quickly that the two sticks of butter put it firmly into the “sometimes” food category. Recently I’ve been looking for sandwich roll recipes and not finding anything that worked just right. It may have been that I was trying to make too many alterations on a recipe that I’m not familiar enough with. All I know is that each time I tried, I ended up with hockey pucks and not buns.
All of this changed when I decided to try Smitten Kitchen’s Light Brioche Rolls. Instead of 2 sticks of butter it calls for 2.5 T of butter. They came out light and airy and worked nicely with burgers and smoked salmon and everything in between.
Light Brioche Rolls
Adapted slightly from Smitten Kitchen
Note: This is ridiculously simple. You have to allow for about 3-5 hours because of the rising time but it doesn’t need much hands work so you can multitask. As far as the kneading goes, it is really important to knead the dough for the full 8 minutes. Let it stay a little tacky but add flour as needed, it shouldn’t be messy on your hands just a little sticky to the touch. As for the rising-we keep our house cold so I was having a hard time getting them to puff but I started to put them in the oven (with it off) to rise and that helped tremendously. These save really nicely in an airtight container, the fridge, or the freezer. I’m trying to keep some on hand for whenever we want some bread.
3 Tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 Tablespoons sugar
2 large egg (used at separate times)
1 1/2 cups all purpose flour
2 cups white whole wheat flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter (room temp or warmer but not melted)
(opt: sesame seeds)
1. In a glass measuring cup, combine 1 c warm water, 3 T milk, 2 t yeast and 2 1/2 T sugar stir quickly with a fork. Let the mixture rest for about 5 minutes. It should get really foamy.
2. Beat 1 egg with a fork.
3. In a large bowl, whisk together the 1 1/2 c AP flour, 2 c white whole wheat flour, 1 1/2 t salt.
4. Add the softened butter to the flour and mix with your hands until the butter is incorporated and the flour resembles loose crumbs.
5. Stir in the yeast mixture and egg start by mixing with a spatula and then move onto mixing with your hands. Move the dough to a clean and lightly floured surface. Knead for 8 minutes.
6. Make the dough into a ball, return it to the bowl and sprinkle it with a little flour. Cover the bowl and let it rise until it doubles in size. This could take an hour or two.
7. Once the dough is done rising, prep the baking sheet with parchment or silpat. I made the dough ball into a tube shape and cut it into 8-10 pieces. Roll the dough into small balls and transfer to the baking sheet, cover and let rise until they double in size (1-2 hours) Beat the other egg and 1 T water. Set aside until the dough is done rising.
8. When the dough is finished rising preheat the oven to 400 degrees (or earlier if you can get dough to rise outside the oven). Set a large shallow pan of water on a rack moved to the bottom of the oven. Move the other rack to the center of the oven.
9. Brush the egg wash on the buns and bake for 7 minutes, turn the sheet and bake for an additional 8 minutes for a total of 15 minutes. The buns are done when they have browned slightly. Let the buns cool on a wire rack.
Nutritionals (8 buns) Cals: 257, Fat: 6, Carb 44, Fiber: 4, Protein: 9