Yes! Yes! Yes!
You can totally do this!
Even if you’re not a professional bread baker, you can still make incredible brioche at home.
Traditional brioche is a soft enriched bread, made with eggs, butter, and a touch of sugar. My version is not quite as rich, making it suitable for everyday fare. Everyone goes crazy for brioche in our house.
Use a stand mixer for easy, hands-off kneading. Personally, I wouldn’t make these rolls without one (total prep time, 10 minutes!).
This step-by-step tutorial will show you exactly how to do it. It’s geared towards both beginners and seasoned bakers alike.
And because time is of the essence, I’ve also included 2 simple ways to fit bread baking into your busy, everyday schedule.
Tip your fully risen dough onto a lightly floured work surface.
Cut into 10 pieces. I like to use a floured bench scraper for this, but a large knife or even a pizza wheel will do the trick.
Take two pieces of the dough and cut them in half, creating 4 smaller pieces. These smaller pieces will fill the center of your brioche (think: center of a sunflower).
You now have 12 pieces in total.
Shaping & Assembly
To shape each piece of dough, gather up the sides and tuck them in towards the center.
Flip the dough over (seam side down) and cup with the palm of your hand. Then, roll into a ball. If it’s too sticky to handle, sprinkle extra flour over the top, but not too much.
The trick here, is to create enough surface tension to shape the ball nice and tight. Do this on an un-floured work surface for best results. Too much flour present will make them slide around.
To assemble your brioche, generously coat a 9″ cake pan with butter.
To the pan, place 1 ball of dough at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock.
Fill in the gaps with the remaining dough, placing the 4 smaller balls (you made earlier) in the center. Doing it this way will ensure that the dough is evenly spaced.
You don’t want lopsided brioche.
Egg Wash & Short Rest
For the egg wash, lightly beat 1 egg with a splash of water or cream. Brush the dough with your mixture.
If you don’t have a pastry brush, use a folded napkin or paper towel instead. I do this all the time.
Next, cover the pan with a clean kitchen towel. Let it rest for about 30 minutes.
Your dough should looked slightly puffed, relaxed, and no longer dense.
Bake your brioche at 400 F for 20-25 minutes, until golden brown.
Your kitchen will smell sweet and buttery, like a French Patisserie!
Cool for 10 minutes in the pan and then transfer to a wire rack.
Enjoy your warm, homemade brioche ‘share & tear’ style with butter, jam, or creamed honey. Eat plain with soup or salad, make mini sandwiches, etc.
Good luck eating just one.
Now that you understand how to make brioche share n’ tear rolls, let’s find the time to actually do it.
Here are two options to fit bread baking into your busy, everyday schedule.
Option #1: Overnight Rolls
Let’s say you want warm, fresh rolls for Saturday morning breakfast.
Here’s what you do:
On Friday evening, when you get home from work, mix up a batch of dough (alternatively, make the dough in morning before you leave the house).
The dough will be ready in 1-3 hours depending how warm your kitchen is. To speed up the rising process, either place your dough in the oven (proof setting), or near a heater.
When the dough is ready, shape into balls, place in your greased pan, and chill (covered) overnight in the fridge.
The following morning, brush with egg wash and bake cold.
Option #2: Overnight Bulk Dough
Let’s say you have every intention of baking on particular day, but life hijacks your plans and you’re suddenly out of time.
Here’s what you do:
Mix up the dough as directed.
Instead of the dough rising at room temperature for 1-3 hours, chill the bulk dough overnight. It will continue to rise even in a cold environment. It just happens at a slower rate. I allow the dough to rise directly in my stand mixer bowl (covered). For best results, leave the dough at room temperature for 2-4 hours, then pop it in the fridge.
The following day, cut and shape the cold dough into balls (if it hasn’t doubled in size yet, let it rest at room temperature until ready). Brush with egg wash. Allow to rest again 30 minutes-1 hour, or more. The dough should looked puffy, not dense before baking.
The secret to baking great bread at home is embracing flexibility.
On some days your dough will rise faster than others, whereas on other days, it will take forever to rise no matter what you do. Sometimes your dough will require extra flour to prevent stickiness, whereas on other days, you barely need any at all.
It’s just the way it is.
Go with the flow and you will excel.
So, what do you think?
Are you ready to make brioche rolls?!
- 1¼ c. warm milk
- 2 teaspoons active dry yeast
- 2½ tablespoons sugar
- 3 large eggs, divided
- 3⅓ cups bread flour
- 1½ teaspoons salt
- 2½ tablespoons unsalted butter, cut into cubes, plus more for coating the pan
- Preparing the dough:
- In a large glass measuring cup, add the milk, yeast, and sugar. Whisk well. Let stand until foamy, about 5 minutes. Then, add 2 of the eggs and whisk to combine.
- In the bowl of a stand mixer, add the flour, salt and butter. Using the paddle attachment, mix until the butter blends into the flour. You don't want large chunks.
- On low speed, add the milk & yeast mixture to the bowl. Once combined, increase the speed (I use #2 or #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes. It will not come together into a ball; the dough will be smooth, elastic, but still wet or sticky resembling thick 'batter.' Once fully risen, it will be easier to handle. Scrape down the sides with a rubber spatula.
- Cover the bowl with a damp kitchen towel and allow to rise in a warm spot until it has doubled in size, 1- 3 hours* (see note below). Alternatively, refer to the baking schedules outlined in the post above.
- Cutting, Shaping & Assembly:
- Preheat your oven to 400 F. Generously coat a 9" cake pan with butter. Set aside.
- Tip your fully risen dough onto a lightly floured work surface. It should feel slightly wet and sticky.
- Using a floured bench scraper (large knife or pizza wheel) cut the dough into 10 pieces.
- Take two pieces of the dough and cut them in half, creating 4 smaller pieces. These smaller pieces will fill the center of your brioche (think: center of a sunflower). You now have 12 pieces in total.
- To shape into balls, gently flatten each piece of dough. Pull up the sides tucking them in towards the center. Flip the ball over (seam side down) and move to an un-floured part of your work surface (it's easier to roll this way). Place your palm over the top and gently roll into a smooth ball. If your dough is too sticky, sprinkle with a little bit of flour for easier handling.
- To assemble the brioche, to the coated pan, place 1 ball of dough at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock. Fill in the gaps with the remaining dough, placing the 4 smaller balls (you made earlier) in the center. Doing it this way will ensure that the dough is evenly spaced.
- With the remaining egg, beat together with a splash of water. This is your egg wash.
- Brush the dough with your mixture. If you don't have a pastry brush, use a folded napkin or paper towel instead.
- Loosely cover the pan with a kitchen towel. Rest for about 30 minutes. Your dough should look slightly puffed, relaxed, and no longer dense. Adjust the time here, if necessary.
- To Finish:
- Bake 400 F. for 20-25 minutes or until golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- Enjoy warm or at room temperature.