Baking Classics: Brioche Rolls

Baking Lessons: Homemade Yeast Doughs & Breads By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking Entertaining Lifestyle Brand Pastry Chef Author Food Stylist Photographer Writer Editorial DirectorBaking Classics

The Bread Box

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.

Cooking & Baking Lessons By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor In Chief Southern Tailgating Cooking & entertaining Brand Pastry Chef Author Writer Editorial Director Photographer Food Stylist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBrioche Rolls
makes 32 {1-oz} rolls

1 cup warm water
1 {1/4-oz} envelope highly active 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. Toss in the butter, then add 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. Crank up 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.

Homemade Brioche Hamburger Rolls By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining Tailgating Brand Pastry Chef Writer Food Stylist Photographer Editorial Director Creative Director TV Cooking Personality Southern Hostess Game Day Entertaining Southern Socials Original Recipes
rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBrioche 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.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

 Cooking & Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & Entertaining Lifestyle Brand Pastry Chef Author Writer Food Stylist Photographer Editorial DirectorHow 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.

Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Cooking Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Editorial Director Photographer Fox 6 Contributor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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.

Cooking Lessons By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking & Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor Birmingham Alabama How To Make Yeast Rolls By Rebecca Gordon 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. 

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor 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.

Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor In Chief Southern Cooking Tailgating Entertaining Brand pastry Chef Author Writer Food Stylist Talent Editorial director PhotographerNo. 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.

Baking Lessons: Brioche Rolls By rebecca gordon buttermilk lipstick southern hostess pastry chef author editor in chief cooking lessons writer food stylist photographer

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.

Baking Bread: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Tv Cooking Personality Pastry Chef Author Writer Editor In Chief Southern Cooking & Tailgating Brand Photographer Food Stylist Cooking Lessons 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. 

Baking Lessons By rebecca gordon Brioche Rolls. Buttermilk Lipstick Editor-In-Chief Southern Entertaining, Cooking & Tailgating Brand Pastry Chef Writer Author Food Stylist Photographer TV Cooking Personality How To Make Yeast Rolls Tutorial3b

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.

Baking Bread & Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Pastry Chef TV Cooking Personality Editor-In-Chief Cooking Tailgating & Entertaining Brand Writer Author Photographer Editorial Director How To Make Brioche Rolls 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.

Baking Bread By Rebecca Gordon Brioche Rolls Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & entertaining brand pastry chef photographer writer food stylist author editorial director talent4a

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. 

Baking Bread By Rebecca Gordon Buttermilk Lipstick Pastry Chef Editor-In-Chief Southern Cooking Entertaining & Tailgating Brand Writer Editorial Director Food Stylist Photographer Author TV Cooking Personality Cooking LessonsNo. 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.

Cooking Lessons By rebecca gordon pastry chef writer Brioche Rolls How To Make Yeast Doughs Editor-In-Chief Buttermilk Lipstick Southern Hostess Writer Author Food Stylist TV Cooking Personality Editorial Director Photographer 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. 

Baking Lessons: Homemade Yeast Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Tv Cooking Personality Editor In Chief Southern Tailgating Cooking Entertaining Brand Pastry Chef Author TV Cooking Personality Photographer Editorial DirectorNo. 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.

Baking Lessons: Homemade Yeast Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV cooking personality editor in chief southern cooking tailgating entertaining lifestyle brand pastry chef editorial director writer photographer author food stylist 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.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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