Baking Classics
The Technique
Brioche Rolls
Making homemade rolls from scratch is something rare these days but the quality is worth the effort. With offerings straight from the freezer case beckoning convenience, it can be tempting to reach for a bag. However, you should certainly try your hand at crafting your own & I’m here to guide you every step of the way. You may be reluctant to try making your own at first but once you get the hang of it, you’ll be rolling & shaping your way to the next social gathering with grace & style. Brioche Rolls are light & sturdy, definitely made for filling with a cornucopia of delectables perfect for spring showers, summer weddings & holiday gatherings. The same dough can instantly transform into a batch of tasty hamburger buns, too. Follow my valuable instructions & learn how to make your best batch ever.
Brioche Rolls
makes 32 {1-oz} rolls
1 cup warm water
1 {1/4-oz} envelope highly active dry yeast
2 Tbsp sugar
3 1/2 to 4 cups bread flour
1 1/2 tsp kosher salt
3 Tbsp softened butter
3 Tbsp whole buttermilk
1 egg
2 Tbsp heavy whipping cream
1 egg yolk
Poppy seeds
Stir together the water, the yeast & the sugar. Let stand 5 minutes or until foamy. Whisk together the flour & the salt in the bowl of a stand mixer. Add the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium & mix 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Punch the dough down & divide it into 32 {1-oz) pieces. Shape into balls & place on parchment-lined half sheet pans. Cover loosely with plastic wrap. Let rise in a draft free spot for about 1 hour or until an increase by a half their original size has been achieved.
Preheat the oven to 400 degrees. Whisk together the cream & the egg yolk; brush over the tops. Sprinkle with poppy seeds. Bake 12 to 15 minutes or until golden brown, rotating the pan after 9 minutes. Cool completely.
Brioche Hamburger Buns
makes 8 {4-oz} rolls
Prepare the Brioche Party Rolls as directed. After the first rise, divide the dough into 8 {4-oz} pieces & shape into balls. Place onto a parchment paper-lined half sheet pan. Proceed with the recipe as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Homemade Brioche Rolls
Brioche is a classical French bread prepared in fluted molds. The signature style cannot be be mistaken when spotted in a case of handcrafted breads from an artisan bakeshop. A small bit of dough is added to the top of each one so when baked, it creates a tipsy crown that identifies it from other yeast breads. A similar dough can be used to make a simplified version of brioche without the need for the tin molds the bread is traditionally baked in & what truly sets brioche-style rolls apart from other varieties is the rich dough enhanced with an eggs, butter & in this case, whole fat buttermilk as it produces a tender crumb. With a straightforward method, you can create that classic flavor & texture in your own kitchen. Follow my instructions to make a stellar batch of your own perfect for a number of southern functions.
The Technique
Yeast rolls aren’t difficult to prepare from scratch, however there are techniques you should be familiar with in order to make a successful batch. Aside from that, it takes patience to work with yeast as it needs adequate time to produce quality results. I began baking breads when in grade school as a forth grader all to say that you can certainly pull this off. Here’s what you should know.
No. 1
The Dough
The Yeast
Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast.
The Proofing
It’s a good idea to dissolve dry yeast before using. Simply stir it into warm water with the sugar & allow to stand for several minutes. Yeast feeds on sugar for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged.
The Bread Flour & The Salt
Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key
in order to build the foundation of a quality roll.
Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.
The Mixing
You’re now ready to add the ingredients that will enrich the dough as well as the yeast mixture. Simply add them to the work bowl, attach the dough hook & blend the ingredients as directed in the recipe. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave it unattended as it will rock & shake a bit as the dough mixes.
No. 2
The Work Bowl Removal
When the dough is ready to be removed from the mixing bowl, push the it away from the hook with well floured hands. Sprinkle a little bit of flour over the dough into the work bowl. Shimmy some between the sides & the dough using a rubber spatula or a plastic dough scraper. Allow it to tumble out onto a lightly floured surface. Expect a soft, supple mixture not a stiff ball of dough.
No. 3
The First Shaping
Place the dough onto a lightly floured surface. Press the dough into a flat circle using your hands. The imprints in the dough are from my knuckles. Make a fist to press it out quickly.
3a
Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle.
3b
Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.
No. 4
The First Rise
Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. This will prevent any unwanted sticking. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts.
4a
Allow the dough to double in bulk. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process.
No. 5
The Portioning & The Second Shaping
After doubling in bulk, remove the dough from the bowl & place it onto a lightly floured surface. Punch the dough down into a relatively flat disc. Cut the dough using a bench scraper or a chef knife into small pieces & weigh them using a kitchen scale. Each piece should weigh 1-oz.
5a
Roll the dough pieces into a ball & place onto a parchment paper-lined half sheet pan. Cover loosely with plastic wrap & place in a draft free spot in your kitchen.
No. 6
The Second Rise & The Egg Wash
Allow the dough to rise again. The volume will increase by about a half of their original size. It will take about 1 hour.
Preheat the oven as directed in the recipe & brush the dough all over the surface with a mixture of cream & an egg yolk using a pastry brush. Sprinkle with the seeds.
No. 7
The Baking
Bake the rolls, in batches, for 12 to 15 minutes. Rotate the pan to ensure an even color over the surface. Once they have been removed from the oven, allow the rolls to cool completely before slicing.
The rolls can be prepared ahead of time for entertaining. Place the baked rolls into zip-lock bags & freeze up to 1 month. Thaw on the counter top in the bag.
The Tune
“Dream A Little Dream Of Me” Ella Fitzgerald
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