Herbed Brioche Rolls
This herbed brioche is savory and a little lighter than other versions. It's based on the Italian version of brioche, Brioche Col Tuppo. These days I mostly use the recipe to make fluffy brioche buns.
Servings 6 or 4 large buns
Cost 5
Ingredients
- 1 cup all-purpose flour (130 grams)
- ¾ cup + 2 tablespoons bread flour (110 grams)
- 1 ¼ teaspoons instant yeast
- 2 tablespoons granulated sugar (25 grams)
- ¾ teaspoon salt (you can lower it to ½, but I think it's better with a scant ¾)
- ¼ cup plus 2 tablespoons warm milk 125 degrees F
- 3 tablespoons unsalted butter softened (42 grams)
- Herbs: Your choice of crushed dried herbs I used parsley, rosemary, thyme and basil
- 1 large egg
- egg wash for brushing 1 egg beaten with 2 tsp water, optional
Instructions
- Combine the flour, instant yeast, sugar, and salt in a stand mixer bowl.
- Pour the warm milk into the flour mixture and stir until blended, then add the egg. Stir to make a somewhat sticky but sort of dry-ish dough. It will soften as you add the butter, which you will add gradually.
- Attach the dough hook to the mixer and let the mixer knead the dough on medium speed. As it kneads, add pieces of butter one at a time, allowing each piece to be absorbed before adding the next. Continue kneading on medium, stopping to scrape the bowl often, until it is smooth and sily and clings to th hook. I using the herbs, add them too.
- Transfer the dough to a greased bowl, then cover and let it rise until doubled in bulk (about 60 minutes).
- Line a large baking sheet with parchment paper.
- Punch down the dough and divide into 6 equal portions of about 75 grams each. Pinch off a small piece (about 10 to 12 grams) "the tuppo" (the little top part).
- Form each of the large portions into a ball and make a little hole in it. Shape the little "tuppo" section you snipped off into another little ball and press it onto the top. Arrange the rolls evenly on the baking sheet and let rise for another 45 minutes or so.
- If making burger buns, just divide into 4 parts and shape into balls. Arrange on a parchment lined baking sheet, cover with greased plastic wrap and let rise for about 45 minutes. Brush with egg wash shortly before baking.
- Preheat oven to 400 degrees F.
- Brush the brioche rolls with some egg wash and put them in the 400 degree oven.
- Immediately reduce heat to 375. Bake for 18-20 minutes until golden brown. Keep an eye on them because they start browning pretty quickly. If they are brown after 15 minutes, lay a sheet of foil loosely over the rolls.
- Remove from oven and let cool on a wire rack.